Prep time: 10 minutes
Cook time: 45 minutes
Servings: 4


1 tablespoon olive oil
1 pound chicken thighs, skinless, boneless and cubed
2 garlic cloves, minced
1 small yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
½ teaspoon cumin, ground
½ teaspoon sweet paprika
2 cups chicken stock
A pinch of salt and black pepper
1 tablespoon lemon juice
1 cup coconut milk
1 tablespoon cilantro, chopped


  1. Heat up a pot with the oil over medium heat, add the onion, garlic
    and the meat and brown for 10 minutes stirring often.
  2. Add the rest of the ingredients except the coconut milk and the
    cilantro, stir, bring to a simmer and cook over medium for 30
    minutes more.
  3. Add the coconut milk and the cilantro, stir, simmer the stew for 5
    minutes more, divide into bowls and serve for lunch.

Nutrition: calories 419, fat 26.8, fiber 2.7, carbs 10.7, protein 35.5