Easy + Healthy Chicken & Mushroom Stroganoff {Water-Based Cooking}
This Easy + Healthy Chicken & Mushroom Stroganoff is a lighter, gut-friendly twist on a classic comfort dish. Made with water-based cooking (veggies sautéed in broth, not oil), protein-rich chicken thighs, and creamy coconut milk, it’s served over cooked + cooled white rice for steady energy and better digestion. A cozy weeknight dinner that’s as nourishing as it is flavorful!
Equipment
- Large pot or Dutch Oven
Ingredients
- 1 white onion diced optional; omit if sensitive
- 1 8-ounce package white mushrooms or mushrooms of choice
- 3 medium carrots peeled and chopped
- 1 pound boneless skinless chicken thighs cut into 2-inch pieces
- 1 teaspoon paprika
- Optional: add a couple of minced garlic cloves if you can tolerate
- 1 cup full-fat coconut milk
- 1 cup vegetable or chicken broth plus more for cooking
- sea salt to taste
- Cooked white rice for serving
Instructions
- In a large pot or deep skillet over medium high heat, add enough broth to cover the bottom. Add the diced onion, mushrooms, carrots, and a pinch of sea salt. Cook for 10 minutes until vegetables have started to soften. Add the garlic (if using) chicken thighs, and season with paprika, and stir to combine. Cook 5 to 7 more minutes.
- Add the cups of coconut milk and broth. Season with more salt if desired. Turn the heat to high and bring everything to a boil. Reduce the heat to low and simmer for 30 minutes, until sauce has reduced and thickened.
- Divide the white rice evenly between plates. Spoon a serving of the chicken and mushroom stroganoff over the rice. Serve warm.