Keto Chicken Afritada
Discover the ultimate low-carb twist on a Filipino classic with this Keto Chicken Afritada recipe! Brimming with bold flavors, tender chicken thighs are simmered in a savory tomato-based sauce infused with garlic, onion, fish sauce, and soy sauce, delivering the essence of traditional afritada while keeping it keto-friendly. Instead of the usual potato and carrot medley, this recipe incorporates nutrient-packed zucchini and cauliflower florets for a satisfying and wholesome meal. Ready in under an hour, it’s perfect for family dinners or meal prep, with a balance of hearty protein and vibrant vegetables. Whether you're following a keto lifestyle or simply seeking a delicious chicken stew, this dish is sure to satisfy.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 medium onion, chopped
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 14 ounces canned diced tomatoes
- 1.5 cups low-sodium chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 pieces bay leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 medium zucchini, sliced
- 1 small head cauliflower, cut into florets
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium-high heat.
Add chicken thighs to the pot and brown on both sides, about 5 minutes per side. Remove chicken and set aside.
In the same pot, add the remaining tablespoon of olive oil.
Add minced garlic and chopped onions, sautéing until onions are translucent, about 3-4 minutes.
Stir in red and green bell peppers, cooking until slightly tender, about 2 minutes.
Add the canned diced tomatoes, chicken broth, fish sauce, soy sauce, bay leaves, salt, and black pepper. Stir well.
Return the browned chicken thighs to the pot, submerging them in the sauce.
Lower the heat to a simmer, cover, and cook for about 25 minutes, or until chicken is cooked through.
Add sliced zucchini and cauliflower florets to the pot, stirring to combine.
Cover and continue to cook for an additional 10 minutes, or until vegetables are tender.
Taste and adjust seasoning if necessary before serving.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 858 mg | 286% | |
| Sodium | 5637 mg | 245% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 37.9 g | ||
| Protein | 200.3 g | 401% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 408 mg | 31% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4911 mg | 104% | |
*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.
