Paleo Hearty Chicken Stew
Warm up with a bowl of Paleo Hearty Chicken Stew, a nourishing and flavor-packed recipe that's perfect for any season. Loaded with tender, seared chicken thighs, sweet potatoes, and a medley of fresh vegetables like carrots, celery, and onion, this stew is simmered in a savory chicken broth infused with garlic, thyme, and a touch of diced tomatoes. Designed to be wholesome and paleo-friendly, it’s free of grains and dairy, making it an ideal choice for those following clean-eating or gluten-free lifestyles. This hearty dish is easy to prepare, with just 20 minutes of prep time and a slow simmer that melds all the flavors together, creating a comforting and satisfying meal for the whole family. Serve it steaming hot, topped with fresh parsley, for a dinner that's as healthy as it is delicious!
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 large onion, diced
- 3 medium carrots, sliced
- 3 stalks celery stalks, sliced
- 4 cloves garlic cloves, minced
- 2 medium sweet potatoes, cubed
- 6 cups chicken broth
- 1 14-ounce can diced tomatoes
- 1 large bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the chicken thighs and sear until browned on both sides, about 4-5 minutes per side. Remove from the pot and set aside.
In the same pot, add the remaining tablespoon of olive oil. Add diced onion, sliced carrots, and celery. Sauté for 5-7 minutes until the vegetables are tender.
Stir in the minced garlic and continue to sauté for an additional minute until fragrant.
Add the sweet potatoes, chicken broth, and canned diced tomatoes (including juices) to the pot. Stir to combine.
Return the chicken thighs to the pot, ensuring they are submerged in the liquid.
Add the bay leaf, dried thyme, sea salt, and black pepper. Stir well to ensure the spices are evenly distributed.
Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 40-45 minutes, or until the sweet potatoes are tender and the chicken is cooked through.
Once cooked, remove the chicken thighs and shred them using two forks. Return the shredded chicken to the pot and discard the bay leaf.
Taste the stew and adjust the seasoning with additional salt and pepper, if desired.
Ladle the stew into bowls and garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
2848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.9 g | 184% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 7289 mg | 317% | |
| Total Carbohydrate | 114.8 g | 42% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 41.4 g | ||
| Protein | 268.4 g | 537% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 639 mg | 49% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 6310 mg | 134% | |
*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.
