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Chicken Stew
35 servings
Boneless Skinless Chicken Thighs                 15 #
Water                                                                   8 cups
Salt                                                                       2 TBSP
Black Pepper                                                      2 TBSP
Cayenne                                                              2 TBSP
Granulated Garlic                                              2 TBSP
Garlic Oil                                                             ¼ Cup
Coconut Milk                                                      4 Cans
Fresh Tomatoes, chopped                               5 Cups
Parsley, chopped                                               2 Bunches
Braise: heat garlic oil in a heavy gauge pan and sear chicken thighs well on both sides.
Stew: place thighs into a large pan, add water and cover pan tightly with foil, place in the oven at 300 degrees for 3 hours.  Remove from oven, remove chicken from broth, pat dry and shred.  Combine salt, pepper, cayenne and granulated garlic.  Mix well and then sprinkle over chicken thighs.  Add the 4 cans of coconut milk.  If not enough liquid, add chicken stock to desired consistency (we like it pretty thick).  Just before serving add chopped fresh tomatoes and chopped parsley.
Leftovers can be frozen.

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