Paleo Classic Stewed Chicken
Warm, comforting, and bursting with flavor, this Paleo Classic Stewed Chicken is the perfect one-pot meal to nourish your body and soul. Made with hearty bone-in chicken thighs and an array of colorful vegetables like carrots, celery, sweet potato, and red bell pepper, this recipe is rich in nutrients and naturally gluten-free. Slow-simmered in a savory blend of chicken broth, diced tomatoes, and aromatic herbs like thyme and rosemary, each bite is infused with mouthwatering goodness. Ready in just over an hour, this paleo-friendly dish makes an ideal wholesome dinner for busy weeknights or cozy weekends. Serve this flavorful stew piping hot and savor the satisfying balance of tender chicken, hearty vegetables, and fragrant herbs. Perfect for anyone following paleo, whole foods, or clean eating lifestyles!
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Recipe Information
Ingredients
- 2 pounds bone-in chicken thighs
- 2 tablespoons olive oil
- 1 large, diced onion
- 4 minced garlic cloves
- 3 large, sliced carrots
- 3 sliced celery stalks
- 1 diced red bell pepper
- 1 large, peeled and cubed sweet potato
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 leaves bay leaves
- 1 teaspoon, chopped fresh thyme
- 1 teaspoon, chopped fresh rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken thighs with salt and black pepper. Add to the pot and brown on all sides, about 8-10 minutes total. Remove the chicken and set aside.
In the same pot, add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic, carrots, celery, and red bell pepper. Cook for another 5 minutes until the vegetables begin to soften.
Stir in the sweet potato cubes and return the chicken thighs to the pot.
Pour in the chicken broth and the can of diced tomatoes, including the liquid.
Add the bay leaves, fresh thyme, and rosemary to the pot.
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for about 45 minutes, or until the chicken is cooked through and the vegetables are tender.
Remove the bay leaves before serving.
Ladle the stew into bowls and serve hot.
Nutrition Facts
Calories |
2830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.2 g | 231% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 6736 mg | 293% | |
| Total Carbohydrate | 122.7 g | 45% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 58.8 g | ||
| Protein | 177.4 g | 355% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 797 mg | 61% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 7163 mg | 152% | |
*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.
