Low Fat Stew Chicken
Savor the comforting flavors of this Low Fat Stew Chicken, a wholesome and hearty dish that’s perfect for a nourishing family dinner. Made with tender, skinless chicken thighs, a medley of fresh vegetables like carrots, celery, and potatoes, and a flavorful blend of herbs and spices, this stew is packed with nutrition and taste without compromising on health. The rich, savory broth, enhanced with low-sodium chicken stock and tomato paste, ensures every spoonful is both satisfying and guilt-free. With a prep time of just 15 minutes and a simmering pot that fills your kitchen with warmth, this recipe is perfect for busy weeknights. Serve it with brown rice or whole-grain bread for a complete, balanced meal. This low fat, high protein dish is a winning choice for a healthy lifestyle without sacrificing flavor!
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Recipe Information
Ingredients
- 500 grams Skinless, boneless chicken thighs
- 1 tablespoon Olive oil
- 1 medium (chopped) Onion
- 3 minced Garlic cloves
- 2 medium (sliced) Carrots
- 2 sliced Celery stalks
- 2 medium (cubed) Potatoes
- 3 cups Low-sodium chicken broth
- 2 tablespoons Tomato paste
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 1 whole Bay leaf
- 2 tablespoons (chopped) Fresh parsley
Instructions
Cut the chicken thighs into bite-sized pieces. Pat them dry with a paper towel to remove excess moisture.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces and cook for 4-5 minutes until lightly browned on all sides. Remove the chicken and set aside.
In the same pot, add the chopped onion and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
Add the sliced carrots, celery, and cubed potatoes to the pot. Stir and cook for 2-3 minutes to slightly soften the vegetables.
Pour in the low-sodium chicken broth, then stir in the tomato paste, paprika, dried thyme, ground black pepper, and salt. Toss in the bay leaf.
Return the browned chicken to the pot. Stir everything to combine, ensuring the chicken and vegetables are submerged in the broth.
Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 30-35 minutes, or until the vegetables are fork-tender and the chicken is fully cooked.
Remove the bay leaf and taste the stew. Adjust seasoning with additional salt or pepper if needed.
Garnish with freshly chopped parsley before serving. Serve warm as is or with a side of brown rice or whole-grain bread for a complete meal.
Nutrition Facts
Calories |
1841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 2343 mg | 102% | |
| Total Carbohydrate | 142.5 g | 52% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 33.9 g | ||
| Protein | 155.4 g | 311% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 438 mg | 34% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 5752 mg | 122% | |
*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.
