Paleo Stew Chicken
Warm up with a comforting bowl of Paleo Stew Chicken, a hearty and wholesome dish that's perfect for cozy nights. This paleo-friendly recipe stars tender, seared chicken thighs simmered to perfection in a rich, flavor-packed broth made with fire-roasted tomatoes, creamy coconut milk, and aromatic spices like thyme and paprika. Loaded with nutrient-dense veggies like sweet potatoes, zucchini, carrots, and celery, this satisfying stew is not only healthy but also gluten-free and dairy-free. With just 15 minutes of prep, this one-pot wonder is easy to make and ideal for meal prep or a family dinner. Garnished with fresh parsley, it’s a simple yet impressive dish that’s sure to become a paleo favorite!
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Recipe Information
Ingredients
- 6 chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 large sweet potato, peeled and cubed
- 1 medium zucchini, cut into half-moons
- 14.5 ounces fire-roasted diced tomatoes (canned)
- 4 cups chicken broth
- 1 cup coconut milk (full-fat)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken thighs on both sides with a pinch of sea salt and black pepper.
Sear the chicken thighs skin-side down in the pot for 4-5 minutes until golden brown, then flip and cook for an additional 3-4 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and garlic. Sauté for 2-3 minutes until fragrant and softened.
Add the carrots and celery to the pot and cook for another 4-5 minutes, stirring occasionally.
Stir in the sweet potato cubes and zucchini, mixing well to coat the vegetables in the flavors.
Pour in the fire-roasted diced tomatoes and chicken broth, then stir to combine.
Add the bay leaf, dried thyme, paprika, sea salt, and black pepper, and return the seared chicken thighs to the pot, nestling them into the liquid.
Bring the stew to a gentle boil, then reduce the heat to low and cover. Simmer for 30 minutes, stirring occasionally, until the chicken is tender and cooked through.
Remove the bay leaf and stir in the coconut milk. Let the stew simmer uncovered for an additional 5 minutes to thicken slightly.
Taste and adjust seasoning if needed.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
2635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.3 g | 231% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 6509 mg | 283% | |
| Total Carbohydrate | 132.5 g | 48% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 56.4 g | ||
| Protein | 141.0 g | 282% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 575 mg | 44% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 6066 mg | 129% | |
*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.
