Super Easy Paprika Stew

Fall and Winter calls for comfort food, and that is exactly what I get from a good stew, wether it’s paprika or something else, it’s comfort! Even though we now live in Texas where the winter is warm, compared to Wisconsin, I think it is our biological clock is telling us it’s winter.

A good thing about a stew is, that you can add anything you like, (or have in the fridge and pantry). Because we are traveling for the holidays, I didn’t go grocery shopping this week, so this one is made from what I had left in the fridge!
I always make chicken broth when we make a rotisserie chicken. That way I always have stock in the freezer for soups and stews.

For this Super Easy Paprika Stew you’ll need:

10 oz chicken broth
1 can organic coconut milk
1 can of organic tomato pure
1 big onion – diced
1/4 of a cabbage head – sliced and cut to your liking
1-2 chicken breasts – small squares
1 pack of good quality bacon – bake it medium crisp, then slice it
3 tbsp paprika
1 good tsp salt
a pinch of chili powder
1 tbsp coconut oil or butter
(You can add mushrooms, diced tomatoes, peppers if you like)

2 cups of cooked Wild rice

In a large pot, heat up the coconut oil or butter. Add the spices and stir a little before adding the onion, (mushroom and pepper) chicken and bacon. Stir for a couple minutes and let it cook for 10 minutes before adding the tomato pure, chicken broth and coconut milk.
Let it come to a boil before adding cabbage and if you have other veggies.
Stir a couple times to mix the cabbage with the rest, then let it simmer for at least 30 minutes.
We always add the rice to the mix before serving, but you can easily serve it on the side.

If you have leftovers it freeze well for a lazy day