Paleo Chicken Afritada
Savor the rich and hearty flavors of *Paleo Chicken Afritada*, a wholesome twist on the classic Filipino comfort dish that’s perfect for clean eating. Made with tender, seared boneless chicken thighs, vibrant bell peppers, sweet potatoes, and carrots, this paleo-friendly recipe is simmered in a robust tomato sauce infused with garlic, onions, and the umami depth of fish sauce and coconut aminos. It’s a one-pot, gluten-free, and dairy-free meal that strikes the perfect balance of savory and naturally sweet notes, all while staying true to paleo principles. Ready in just one hour, this satisfying dish is ideal for cozy family dinners or meal prep, and it shines even brighter with a sprinkle of fresh parsley for a fragrant finish. Serve it on its own or pair it with cauliflower rice for a truly guilt-free feast!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 2 tablespoons coconut oil
- 1 medium, chopped onion
- 4 cloves, minced garlic
- 1 deseeded and sliced red bell pepper
- 1 deseeded and sliced green bell pepper
- 2 large, peeled and sliced carrot
- 2 medium, peeled and cubed sweet potato
- 14 ounces, canned crushed tomatoes
- 1 cup chicken broth
- 2 tablespoons fish sauce
- 2 tablespoons coconut aminos
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Heat the coconut oil in a large pot or Dutch oven over medium-high heat.
Add the chicken thighs to the pot and sear on each side until browned, about 3-4 minutes per side. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion and sauté until translucent, about 3 minutes.
Stir in the minced garlic and cook for about 30 seconds until fragrant.
Add the red and green bell peppers, carrots, and sweet potatoes to the pot. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.
Pour in the crushed tomatoes and chicken broth, scraping the bottom of the pot to release any browned bits.
Stir in the fish sauce, coconut aminos, bay leaf, salt, and black pepper.
Return the chicken thighs to the pot, nestling them into the vegetable mixture.
Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Let the afritada cook for about 30-35 minutes or until the chicken is cooked through and the vegetables are tender.
Remove the bay leaf and adjust the seasoning with more salt and pepper if desired.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.8 g | 107% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 7173 mg | 312% | |
| Total Carbohydrate | 118.2 g | 43% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 54.4 g | ||
| Protein | 122.2 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 4356 mg | 93% | |
*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.
