Paleo Brown Stew Chicken
Indulge in the rich, bold flavors of Paleo Brown Stew Chicken, a health-conscious twist on the classic Caribbean dish. This recipe transforms tender, bone-in chicken thighs into a symphony of savory goodness, marinated with fresh lime juice, coconut aminos, and aromatic thyme for a depth of flavor that’s perfectly paleo-friendly. Scotch bonnet peppers, garlic, and vibrant bell peppers lend a spicy, colorful kick, while creamy coconut milk creates a luscious and hearty stew. Slowly simmered to perfection, this dish is packed with nutrient-rich vegetables like carrots and spring onions, ensuring every bite is as wholesome as it is delicious. Garnished with fresh parsley, it’s the ultimate comfort food, perfectly suited for pairing with cauliflower rice or sweet potato mash. Paleo enthusiasts and spice lovers alike will adore this gluten-free, dairy-free dinner recipe that brings the essence of the Caribbean straight to your kitchen.
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Recipe Information
Ingredients
- 2 pounds chicken thighs, bone-in, skinless
- 2 tablespoons fresh lime juice
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 cup coconut aminos
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 scotch bonnet pepper, seeded and finely chopped
- 1 medium onion, diced
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 2 tablespoons tomato paste
- 2 tablespoons coconut oil
- 2 large carrots, sliced
- 1 cup coconut milk
- 1 cup water
- 2 spring onions, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
In a large bowl, combine chicken thighs with lime juice, salt, and black pepper. Allow to marinate for at least 15 minutes.
In another bowl, mix coconut aminos, minced garlic, thyme, and scotch bonnet pepper. Add the marinated chicken and coat well. Let it sit for an additional 15 minutes, or cover and refrigerate overnight for deeper flavor.
Heat 1 tablespoon of coconut oil in a large pot over medium-high heat. Add chicken pieces in batches, browning them on all sides. Remove and set aside.
In the same pot, add remaining coconut oil, then sauté onions until translucent. Add the bell peppers and cook until they start to soften, about 5 minutes.
Stir in tomato paste, carrots, and browning, cooking for another 2 minutes.
Return the chicken to the pot, pouring in the coconut milk and water. Stir to combine, ensuring the chicken is covered in the liquid.
Bring the stew to a simmer, then cover the pot. Reduce the heat to low and cook for about 45 to 60 minutes, or until the chicken is tender and cooked through.
Add in the spring onions and stir well. Taste and adjust seasoning if needed.
Cook uncovered for an additional 10 minutes to thicken the sauce slightly.
Garnish with fresh parsley before serving. Enjoy your paleo brown stew chicken warm, alongside your favorite Paleo side dishes.
Nutrition Facts
Calories |
2777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.8 g | 166% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 7592 mg | 330% | |
| Total Carbohydrate | 139.5 g | 51% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 97.6 g | ||
| Protein | 246.4 g | 493% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 4666 mg | 99% | |
*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.
