Savory, saucy, and satisfying. What’s there not to like? A Samoan recipe inspires this Creamy Mushroom chicken, and it doesn’t sacrifice comfort or richness.
This is a delicious, one-pot meal that can be served as a dinner for guests or a weeknight meal. Serve with vegetables and rice (or rice made from coconut). It’s the perfect meal preparation. We’ll show you exactly how to do it!
The base of this simple, 1-pot dish is sauteed onion, mushroom, garlic, and ginger. To get more caramelization, we finely chop (rather than slice) the mushrooms.
Then, browning the chicken thighs on both sides, we add light coconut cream, tamari, and apple cider vinegar to create a creamy, savory broth that has a bit of brightness. Red pepper flakes can be added to the broth for a little heat. Arrowroot or tapioca is used as a thickener.
We simmer the sauce after adding the “slurry,” which is arrowroot or tapioca + water. Then it’s time to serve!
2 Tbsp coconut oil (DIVIDED // or sub avocado oil)
One cup of diced yellow or white onion (half a medium onion yields about one cup or 160g)
Finely chop 2 cups white button or cremini mushrooms
Three cloves garlic, minced
Fresh ginger minced to 2 Tbsp
Boneless, skinless chicken thighs weighing 1 1/2 pounds (organic and pasture-raised whenever possible).
1 (14-oz.) can light coconut milk
3 Tbsp of tamari or soy sauce (depending on the gluten-free needs).
2 Tbsp apple cider vinegar
14 tsp of red pepper flakes ( optional )
Use 1 1/2 Tbsp of arrowroot powder or tapioca starch
Over medium heat, add one tablespoon of coconut oil to a large pot or skillet with a rim. Once the oil is hot, add in the onion, and cook it for 3-4 mins, or until it begins to soften. Add the mushrooms to the pan and stir occasionally for 8-10 minutes until they release most of their moisture.
Sauté the garlic and ginger for 1-2 more minutes until fragrant. Push the vegetables to the outer edge of the pan. Add one tablespoon more coconut oil to the pan along with the chicken thighs. The chicken should be lightly browned on both sides.
Add the red pepper flakes, apple cider vinegar, and tamari (optional). Stir to combine. Cover, reduce heat, and simmer the mixture for 15 minutes.
Stirring frequently, add the arrowroot (or tapioca) starch to 1 tablespoon of water to create a slurry. Pour the mixture into the pan and return to a simmer. Continue to simmer the sauce, stirring often, for about 4-5 minutes.
Serve hot, garnished with green onions or sesame seeds. This dish tastes great served over white or brown rice, Coconut rice or Cauliflower rice Quinoa with veggies like green beans, broccoli, or strong greens such as kale and collards.
In a sealed container, store leftovers for up to 2-3 days in the fridge or up to one month in the freezer. The sauce will thicken as it cools but will loosen up again when reheated. Reheat the sauce on the stovetop to warm it through.