This stew can be enjoyed in anytime the weather is cool. In the winter, you can omit the cilantro and add cumin and cayenne to warm the body on this cold days. The potato is nice here as it warms the belly and helps to feel fuller longer. This would also be a great stew to send to school with the kids for lunch in a thermos.
- 1 lb potatoes, peeled and cubed
- 2 Tbs. cooking fat – grass-fed butter, ghee, tallow, or coconut oil
- 1 Tbs. cooking fat – grass-fed butter, ghee, tallow, or coconut oil
- 5 cloves of garlic, smashed
- 1 lb. chicken breast, cut into chunks
- 1 tsp unrefined salt
- 1/2 C chopped cilantro + more for garnish
- 3 C chicken stock , or water (in that case, you will need to add more salt to taste)
Add a dash of cumin and/or cayenne to individual servings.
- Saute potatoes in cooking fat until golden, set aside.
- Meanwhile, saute garlic in cooking fat until fragrant (about 1 min).
- Then add the chicken and salt; stir often until beginning to brown, then add the cilantro and mix well.
- Right away add the potato and any drippings from fat if there is any remaining.
- Last, add the chicken stock and bring to a boil, then turn the heat to a simmer and cover.
- When the potatoes are tender, the soup is ready (about 10 minutes).
To serve, garnish individual servings with fresh cilantro, a dash of cumin and cayenne (optional, but the flavor is amazing!)