Low Carb Brown Stew Chicken
Savor the rich, bold flavors of the Caribbean with this Low Carb Brown Stew Chicken recipe—a healthier twist on the classic dish without sacrificing taste. Perfectly seasoned chicken thighs are browned to golden perfection and simmered in a savory, aromatic sauce made with fresh thyme, coconut aminos, and a touch of scotch bonnet heat. This keto-friendly recipe balances tender chicken with vibrant vegetables like bell pepper, onion, and scallions, while skipping the sugar-loaded traditional elements for a low-carb alternative. Ready in just over an hour, this hearty meal pairs beautifully with steamed vegetables or cauliflower rice, making it an irresistible option for weeknight dinners or entertaining guests. Healthy, satisfying, and packed with Caribbean flair, this dish is a must-try for anyone craving comfort without compromise.
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Recipe Information
Ingredients
- 2 pounds chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon ground allspice
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 1 bell pepper, sliced
- 3 scallions, chopped
- 4 garlic cloves, minced
- 2 sprigs fresh thyme
- 1 scotch bonnet pepper, whole
- 2 cups low-sodium chicken broth
- 2 tablespoons coconut aminos
- 2 tablespoons tomato paste
- 1 tablespoon lime juice
- 2 tablespoons fresh parsley, chopped
Instructions
In a large bowl, season the chicken thighs with salt, black pepper, paprika, garlic powder, onion powder, and ground allspice.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken thighs to the skillet and brown them on both sides until golden, about 4 minutes per side. Remove the chicken and set aside.
In the same skillet, add the sliced onion, bell pepper, and scallions. Sauté until the onion is translucent, about 5 minutes.
Stir in the minced garlic, thyme sprigs, and the whole scotch bonnet pepper, cooking for another 2 minutes.
Pour in the low-sodium chicken broth, coconut aminos, and stir in the tomato paste. Bring the mixture to a simmer.
Return the browned chicken thighs to the skillet, spooning some of the sauce over the chicken.
Cover the skillet, reduce the heat to medium-low, and let it simmer for about 35 minutes, or until the chicken is cooked through and tender.
Remove the whole scotch bonnet pepper and thyme sprigs from the skillet.
Stir in the lime juice and sprinkle with fresh parsley before serving.
Serve the low-carb brown stew chicken hot, alongside steamed vegetables or cauliflower rice for a complete meal.
Nutrition Facts
Calories |
2420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.4 g | 167% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 3838 mg | 167% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 26.5 g | ||
| Protein | 248.1 g | 496% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 302 mg | 23% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3512 mg | 75% | |
*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.
