Low Sodium Chicken Afritada
Savor the vibrant flavors of the Philippines with this Low Sodium Chicken Afritada, a heart-healthy twist on the classic dish. Packed with tender, marinated chicken thighs, a medley of fresh vegetables like carrots, potatoes, and bell peppers, and simmered in a rich, no-salt-added tomato sauce, this recipe delivers wholesome goodness without compromising on flavor. Perfect for those mindful of their sodium intake, this one-pot wonder is seasoned with aromatic garlic, onion, bay leaves, and a dash of black pepper for a balanced, comforting meal. Ready in just an hour, it's a nutritious, family-friendly dinner option that pairs beautifully with steamed rice or crusty bread. Garnished with fresh parsley, this dish is as visually appealing as it is delicious!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons lemon juice
- 0.5 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1 count medium yellow onion, chopped
- 3 count garlic cloves, minced
- 2 cups unsalted chicken broth
- 1 cup no salt added tomato sauce
- 14.5 ounces no salt added diced tomatoes
- 2 count carrots, peeled and sliced into rounds
- 2 count medium potatoes, peeled and cubed
- 1 count red bell pepper, sliced
- 1 count green bell pepper, sliced
- 2 count bay leaves
- 2 tablespoons fresh parsley, chopped, for garnish
- optional ground black pepper, to taste
Instructions
In a medium bowl, combine the chicken thighs with lemon juice and black pepper. Allow the chicken to marinate for at least 10 minutes.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.
Increase the heat to medium-high and add the marinated chicken thighs to the pot. Brown the chicken on all sides, approximately 6-8 minutes.
Add the unsalted chicken broth, no salt added tomato sauce, and diced tomatoes with their juices. Stir to combine.
Add the sliced carrots, cubed potatoes, sliced red and green bell peppers, and bay leaves. Stir everything gently.
Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 30-35 minutes or until the chicken is cooked through and vegetables are tender.
Taste and adjust seasoning if necessary, adding optional ground black pepper.
Remove bay leaves before serving. Garnish with freshly chopped parsley.
Serve hot and enjoy your healthy, low sodium Chicken Afritada!
Nutrition Facts
Calories |
2320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 142.0 g | 52% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 48.6 g | ||
| Protein | 197.0 g | 394% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 392 mg | 30% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 5675 mg | 121% | |
*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.
