Keto Brown Stew Chicken
Savor the rich, Caribbean-inspired flavors of this Keto Brown Stew Chicken, a low-carb twist on a beloved classic! Perfectly seasoned bone-in chicken thighs are marinated in garlic powder, onion powder, and a splash of tangy apple cider vinegar before being browned to golden perfection. A simmering stew of tender onions, sweet red bell peppers, and a savory blend of coconut aminos, chicken broth, and herbs creates a luscious, keto-friendly gravy. With only 15 minutes of prep time, this hearty and aromatic dish makes an ideal weeknight comfort meal that pairs beautifully with cauliflower rice or zucchini noodles. Packed with bold flavors and wholesome ingredients, this keto version of brown stew chicken will quickly become a family favorite!
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Recipe Information
Ingredients
- 2 pounds Chicken thighs, bone-in, skin-on
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Red pepper flakes
- 2 tablespoons Coconut aminos
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Olive oil
- 1 cup Chicken broth
- 2 tablespoons Tomato paste
- 1 medium Yellow onion, sliced
- 1 medium Red bell pepper, sliced
- 4 cloves Garlic cloves, minced
- 2 Bay leaves
- 2 sprigs Thyme, fresh
- 2 Scallions, chopped
Instructions
Rinse and pat dry the chicken thighs. Place in a large bowl and season with salt, black pepper, garlic powder, onion powder, and red pepper flakes.
Add coconut aminos and apple cider vinegar to the bowl, mixing everything together to coat the chicken thoroughly. Let it marinate for at least 30 minutes, preferably 1-2 hours in the refrigerator.
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Brown the chicken thighs skin-side down in batches until golden brown, about 5-7 minutes per side. Remove chicken and set aside.
In the same pot, add the sliced onion, red bell pepper, and minced garlic. Sauté for about 3 minutes until the vegetables are softened.
Stir in the chicken broth and tomato paste, scraping up any brown bits from the bottom of the pot.
Return the chicken to the pot, skin-side up. Add the bay leaves, thyme, and scallions. Bring the mixture to a simmer.
Cover and reduce the heat to low. Allow to cook for 45-50 minutes, or until the chicken is cooked through and tender.
Remove the bay leaves and thyme sprigs. Adjust seasoning with salt and pepper to taste.
Serve warm, garnished with additional chopped scallions if desired. This dish pairs well with cauliflower rice or zucchini noodles for a complete keto meal.
Nutrition Facts
Calories |
2549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.9 g | 218% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 4240 mg | 184% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 21.3 g | ||
| Protein | 211.2 g | 422% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3384 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
