Categories: paleo
Ingredients
- 1/4 cup Bacon Fat/ Coconut oil (or any animal fat)
- 4 tbsp Tapioca Starch
- 3 cups Bone Broth or Water
- 1 1/2 lbs Chicken thigh, skinless and boneless, cut into 1-inch chunks
- 1 cup White sweet potatoes (1/2 lb), cubed
- 1 cup Onions, chopped
- 1 cup Carrots (1/2 lb), coarsely chopped
- 1/4 cup Celery, chopped
- 4 cloves Garlic, finely minced
- 1 whole Bay leaf
- 2 tbsp Fresh thyme
- 1/2 tsp Salt & plack pepper, ground
- 2 tbsp Hot (or jalapeño) pepper (optional)
- 1 cup Okra (1/2 lb), sliced into 1/2-inch pieces
Directions
-
Add oil to a large pot and heat pot over medium-high heat.
-
Stir in the tapioca starch.
-
Cook, stirring constantly, until tapioca begins to turn a darker color.
-
Slowly stir in all the broth using a wire whisk and cook for 2 minutes. The mixture should not be lumpy.
-
Add all ingredients except okra. Bring to a boil, then reduce heat and let simmer for 20 to 30 minutes.
-
Add okra and let cook for 15 to 20 more minutes.
-
Remove bay leaf.
-
Serve hot in a bowl or over cauliflower rice.