I’ve been daydreaming about and craving stroganoff for months. Yes, months. I think fall just makes me want ALL the comfort food.
Well I was finally able to make a compliant coconut free version. And it definitely didn’t disappoint!
Serve over cauli rice or ribboned zucchini. Either way is amazing!
aip (coconut free) chicken stroganoff
1lb ground chicken (not lean if you have a choice)
32 oz chicken stock/bone broth
fish sauce (a couple shakes)
1 carton sliced mushrooms
1 large onion puréed
dried thyme to taste (I did two pinches)
salt to taste
garlic powder to taste (I did 1 tsp)
zucchini (spiraled or ribboned) or cauliflower rice
1/2 small cooked white sweet potato* optional
Pour chicken stock into large skillet. Add the puréed onion, mushrooms, thyme, fish sauce, and garlic powder. Simmer on medium until sauce is thick and reduced by about 2/3. Stir occasionally.
While the sauce is reducing, sauté your ground chicken in another skillet until cooked through. Remove the ground chicken from the pan and set aside. Add the ribboned zucchini/cauli rice to the pan and add some olive oil if there isn’t enough fat remaining from the chicken. Sauté until just barely soft. Set aside.
Once the sauce is ready, put it into the blender and purée well. If you want the sauce to be thicker and creamier, add in the sweet potato. Pour the sauce back into the skillet, add the ground chicken, and season with salt to taste.
Pour over your zoodles/rice and enjoy!