Don’t have a variety of veggies in your fridge?
Don’t know what to cook tonight?
No sweat. I’ve got you covered 😉
This Paleo Tropical Island Stew can be prepped with whatever ingredients you have on hand.
In this recipe, I used only a few simple ingredients: sweet potatoes, carrots, and tomatoes. That’s all you need to create a rich, hearty dinner.
And even though this Paleo Tropical Island Stew is gluten, dairy, grain, and nut free, everyone’s gonna gobble it up. No questions asked!
Handy tip: Feel like experimenting with other vegetables and proteins? Try spinach, eggplant, green peas, meat, or shrimps.
Serving tip: This warm Paleo Tropical Island Stew goes fantastically well with some cauliflower rice and a white cucumber salad.
Here’s how I love making my own homemade crispy, white cucumber salad:
- Wash and peel your white cucumber.
- Cut it horizontally right in the middle.
- Cut each half in half vertically.
- Remove the seeds.
- Sprinkle some unrefined sea salt over them.
- Let it rest for about 30 mins to 1 hour.
- Throw away the water obtained from the white cucumber.
- Slice your cucumber as you wish.
- Mix it with a thinly sliced red onion, some salt, and chopped cilantro/coriander.
Paleo Tropical Island Stew (Gluten Free, Dairy Free, Grain Free, Nut Free)
- 1/4 Tbsp Coconut Oil
- 3/4 Tbsp Extra Virgin Olive Oil
- 3 Big Red Onions, thinly diced (265g)
- 1 Big Red Onion, cut into 4
- 3 Chicken Drumsticks
- 3 Chicken Thighs
- 4 Small Sweet Potatoes, cut into cubes (420g)
- 5 Medium Carrots, cut into cubes (282g)
- 7 Twigs Fresh Thym (12g)
- 12 Small Tomatoes, (430g)
- 1/2 + 1/2 Cup Water
- 5 Medium Fresh Garlic Cloves
- 1 1/2 Inch Fresh Ginger Root, skin included (optional)
- 3/4 tsp Unrefined Sea Salt
- Ground Black Pepper, to taste
- Pour the Coconut Oil and Extra Virgin Olive Oil into a pressure cooker. Let them heat up for 1 minute over medium heat.
- Throw in your diced onions. Toss and turn until they become slightly golden brown.
- Throw in all your chicken and and allow it to brown for about 7 minutes on one side. Once it has changed color, flip it over and let it cook another 3 minutes.
- Add in your sweet potatoes, carrots, thyme, salt, and pepper. Give it a quick toss.
- Close your pressure cooker and let it cook over low heat for about 20 minutes (or 30 minutes if the chicken you used is hard.)
- In the meantime, blend together your tomatoes, cut-into-4 onion, garlic cloves and ginger root. *See notes below
- Open the pressure cooker and increase the heat to medium.
- When most of the water has dried up, add in your tomato mixture. Give it a quick toss and turn off the heat.
- Once the Island Stew has cooled down, shake the thyme to remove all its leaves and throw away the stems.
- Serve with some English cucumber or with any salad you want.
- You have some garlic paste and ginger paste (Add ½ Tbsp of each.)
- When you start cooking, you dice and brown 4 onions instead of 3.
- Instead of letting most of the water dry up, leave about ½ the amount of water.
- Add the diced tomatoes.
- Follow the rest of the recipe.