Low Carb Stew Chicken
Savor the rich, hearty flavors of this Low Carb Stew Chicken recipe, a perfect comfort dish that doesn’t compromise on health. Tender bone-in, skin-on chicken thighs are seared to golden perfection and simmered in a flavorful broth infused with garlic, onion, and fresh herbs like thyme and bay leaf. Packed with colorful low-carb vegetables like celery, zucchini, and carrot, this comforting stew is thickened naturally and seasoned with smoky paprika for a warm, aromatic finish. Ideal for keto or low-carb diets, this dish is ready in just over an hour and serves as an excellent weeknight dinner option. Serve it hot, topped with freshly chopped parsley, for a wholesome, satisfying meal. Keywords: Low Carb Chicken Stew, keto-friendly recipes, hearty low-carb dinner.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 1 medium, diced Onion
- 4 cloves, minced Garlic
- 3 stalks, diced Celery
- 1 medium, diced Carrot
- 1 medium, diced Zucchini
- 4 cups Chicken broth
- 2 tablespoons Tomato paste
- 1 whole Bay leaf
- 2 sprigs Fresh thyme
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped Fresh parsley (for garnish)
Instructions
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Season the chicken thighs with salt and black pepper. Sear them in the pot for 4-5 minutes per side until golden brown. Remove the chicken and set aside.
Add the remaining 1 tablespoon of olive oil to the pot, followed by the diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent.
Add the diced celery, carrot, and zucchini to the pot. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the tomato paste, chicken broth, paprika, bay leaf, and thyme sprigs. Mix well.
Return the seared chicken thighs to the pot, ensuring they are partially submerged in the liquid.
Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
Remove the lid and simmer for an additional 10-15 minutes to allow the stew to thicken slightly. Taste and adjust seasoning with salt and pepper, if needed.
Discard the bay leaf and thyme sprigs. Serve the stew hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
2524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.6 g | 232% | |
| Saturated Fat | 50.7 g | 254% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 7348 mg | 319% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 29.9 g | ||
| Protein | 182.8 g | 366% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3861 mg | 82% | |
*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.
