This Paleo Tropical Island Stew can be prepped with whatever ingredients you have on hand.
So, this recipe is for you if: you don’t know what to cook tonight, or you don’t have a variety of veggies in your fridge.
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)
- ¼ tablespoon coconut oil
- ¾ tablespoon 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)
- ½ + ½ cup water
- 5 medium fresh garlic cloves
- 1½ inch fresh ginger root, skin included (optional)
- ¾ teaspoon 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 tablespoon 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.