Coconut Vinegar Poultry Stew

Ingredients:

• 4 large chicken pieces (legs and thighs)
• 3 tbsp Earth’s Finest Organic Extra Virgin Coconut Oil With Vanilla
• 2 large onions, finely sliced
• 4 ripe tomatoes, diced
• 4 garlic cloves, minced
• 1/2 cup Earth’s Finest Organic Coconut Vinegar With Mother
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 tsp paprika (for color and flavor)
• 1 tsp ground coriander
• Earth’s Finest Pink Himalayan Salt Fine, to taste
• Freshly cracked black pepper, to taste
• A handful of fresh parsley, finely chopped, for garnish
• 1 cup chicken broth or water

Method:

1. Browning the Chicken: In a large skillet or Dutch oven, heat the organic extra virgin coconut oil with vanilla over medium-high heat. Season the chicken pieces with Pink Himalayan Salt and black pepper. Once the oil is hot, add the chicken pieces and brown them for about 5-7 minutes on each side. Remove and set aside.
2. Sautéing Vegetables: In the same skillet, add the finely sliced onions, minced garlic, diced tomatoes, and bell peppers. Sauté until the onions are translucent and the tomatoes have softened.
3. Adding Spices: Stir in paprika and ground coriander, letting them toast for a minute to release their flavors.
4. Stewing the Chicken: Return the browned chicken pieces to the skillet. Add the organic coconut vinegar and chicken broth or water. Ensure the chicken pieces are mostly covered. Bring the mixture to a boil, then reduce the heat to low. Simmer covered for about 35-40 minutes, allowing the chicken to become tender and the flavors to meld.
5. Garnish and Serve: Once the stew is ready, adjust seasoning if necessary. Sprinkle freshly chopped parsley over the top. Serve hot.