Low Sodium Stew Chicken
Savor the comforting flavors of this Low Sodium Stew Chicken, a heart-healthy twist on a classic dish that doesn’t compromise on taste. Perfectly seared chicken thighs simmered in a robust blend of no-salt-added crushed tomatoes, low-sodium chicken broth, and an array of fresh veggies like carrots, celery, and bell peppers create a hearty and nutritious one-pot meal. Seasoned with aromatic herbs and spices like paprika, dried thyme, and oregano, this stew delivers rich, warming flavors without relying on added sodium. Ready in just over an hour, this easy-to-make dish is ideal for family dinners or meal prep. Serve hot, garnished with fresh parsley for a burst of color, and add a drizzle of lemon juice for a bright, zesty finish. It’s a wholesome, flavorful choice for anyone looking to enjoy a healthier take on comfort food classics.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin removed)
- 2 tablespoons Olive oil
- 4 pieces Garlic cloves (minced)
- 1 large Onion (chopped)
- 3 medium Carrots (sliced into rounds)
- 2 stalks Celery stalks (diced)
- 1 large Red bell pepper (chopped)
- 14 ounces Crushed tomatoes (no salt added)
- 2 cups Low-sodium chicken broth
- 3 medium Potatoes (peeled and diced)
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 0.5 teaspoon Ground black pepper
- 2 pieces Bay leaves
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Lemon juice (optional, for serving)
Instructions
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the chicken thighs and sear on both sides until golden brown, about 3-4 minutes per side. Remove and set aside.
In the same pot, add the minced garlic and chopped onion. Sauté for 2-3 minutes until fragrant and translucent.
Add the sliced carrots, diced celery, and chopped bell pepper to the pot. Cook for an additional 5 minutes, stirring occasionally.
Stir in the crushed tomatoes, low-sodium chicken broth, and diced potatoes.
Season with paprika, dried thyme, dried oregano, and ground black pepper, then add the bay leaves.
Return the seared chicken thighs to the pot and ensure they are partially submerged in the liquid.
Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 45 minutes, or until the chicken is tender and the vegetables are fully cooked.
Remove the bay leaves before serving. Taste and adjust seasonings, if necessary, without adding salt.
Serve the stew hot, garnished with freshly chopped parsley. For a bright finish, drizzle a bit of lemon juice over each serving, if desired.
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 344 mg | 15% | |
| Total Carbohydrate | 95.2 g | 35% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 37.8 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2714 mg | 58% | |
*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.
