The Chew: Coconut Chicken Stew Recipe

The Chew: Coconut Chicken Stew

When Carla Hall visited Africa with the Care Foundation, she helped make an incredible Coconut Chicken Stew. The Chew has been hosting a virtual pot luck, and were excited to share her own recipe she hopes others will try themselves. This Chicken Stew is perfect for a weeknight meal and is actually pretty healthy! It’s a way to enjoy comfort food without all the guilt! Go ahead and give this recipe a try!

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The Chew: Coconut Chicken Stew Recipe Ingredients

• 2 lbs chicken thighs – boneless, skinless, cut into 2-inch cubes
• 5 cloves garlic – minved
• 2 Fresno chiles – sliced thin
• 1 bay leaf
• 2 C chicken stock
• 2 tbsp coconut oil
• 2 medium yellow onions – diced
• 1 green bell pepper – diced
• 1 tbsp lemon grass – bottom parts only, roughly chopped
• 1 can coconut milk
• koshe salt and freshly ground black pepper

To Garnish:

• 1 bunch cilantro – chopped
• 1 Fresno chili – sliced
• 1 C peanuts – chopped
• 1 lime – cut into wedges

The Chew: Coconut Chicken Stew Recipe Directions

1. Season with salt and pepper
2. In a Dutch oven over medium-high heat, add coconut oil and chicken
3. Sear the chicken on all sides until golden brown, about 4-5 minutes
4. Remove the chicken to a plate
5. Add the garlic, onions, green bell pepper, Fresno chiles, lemongrass, and bay leaf, then cook until softened
6. Add the coconut milk and chicken stock, then bring to a simmer
7. Add the chicken back into the Dutch oven and lower the heat to medium
8. Simmer for 45 minutes to an hour
9. Serve with cilantro, chopped peanuts, lime wedges and Fresno chilies