Coconut Chicken Stew

Servings: 4-6

INGREDIENTS:

* 1 pound skinless, boneless chicken breast, cut into bite-sized chunks
* 1 medium yellow onion, chopped
* 1 cup peeled potatoes, cut in 1-inch chunks
* 1 cup halved baby carrots
* 1/2 cup chopped celery
* 1/4 (12 ounce) can diced tomatoes
* 1 cup canned coconut milk
* 1 cup chicken broth
* 1 tablespoon cumin
* 1 tablespoon curry powder
* Salt and pepper to taste
* 1/4 teaspoon hot sauce (such as Tabasco), or to taste
* Parsley or cilantro for garnish


DIRECTIONS:

1. In a large soup pot combine all the ingredients. Stir together and simmer over medium low heat for 1/2 hour, or until vegetables are cooked and tender.


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