Whole30 Brown Stew Chicken
Savor the rich, bold, and authentic flavors of the Caribbean with this Whole30 Brown Stew Chicken recipe—crafted to be both delicious and diet-friendly! Tender bone-in chicken thighs are marinated in a fragrant blend of coconut aminos, allspice, fresh thyme, and the fiery kick of Scotch bonnet pepper, ensuring every bite bursts with savory depth. Simmered with vibrant vegetables like bell pepper and carrots in a luscious tomato-based broth, this dish is perfect for a hearty and wholesome meal. Made without sugar, grains, or dairy, it's compliant with Whole30 guidelines and suitable for paleo diets. Serve your Whole30 Brown Stew Chicken with cauliflower rice or sautéed greens for a filling and flavorful dinner that’s sure to impress!
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Recipe Information
Ingredients
- 2 pounds bone-in chicken thighs
- 1 lime
- 0.25 cup coconut aminos
- 1 large onion
- 3 scallions
- 4 garlic cloves
- 1 Scotch bonnet pepper
- 1 tablespoon fresh thyme
- 1 teaspoon allspice
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons coconut oil
- 1 bell pepper
- 2 carrots
- 2 tablespoons tomato paste
- 1.5 cups chicken broth
- 0.5 cup water
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
1. Start by preparing the chicken: rinse the chicken thighs and pat them dry with paper towels. Place them in a large bowl.
2. Cut the lime in half and rub it over the chicken pieces to clean and add a citrusy flavor. Then squeeze the lime juice over the chicken.
3. Combine the coconut aminos, chopped onion, scallions, garlic, diced Scotch bonnet pepper, thyme, allspice, sea salt, and black pepper in a separate bowl. Stir to create a marinade.
4. Pour the marinade over the chicken, ensuring each piece is well covered. Cover the bowl with plastic wrap and let the chicken marinate in the fridge for at least 2 hours, ideally overnight for best flavor.
5. Once marinated, remove the chicken from the fridge and let it sit at room temperature for about 10 minutes.
6. In a large Dutch oven or heavy pot, heat the coconut oil over medium-high heat.
7. Remove chicken pieces from the marinade, and shake off any excess liquid. Reserve the marinade for later.
8. Brown the chicken in batches, skin-side down first, until golden brown on both sides. This will take about 5-7 minutes per side. Transfer browned chicken to a plate.
9. Add the sliced bell pepper and carrot to the pot and sauté for about 5 minutes until the vegetables begin to soften.
10. Stir in the tomato paste and cook for an additional 2 minutes.
11. Return the chicken to the pot, along with the reserved marinade, chicken broth, and water. Stir to combine.
12. Bring the mixture to a boil, then reduce the heat to low to maintain a simmer. Cover the pot and cook for 45 minutes, stirring occasionally, until the chicken is cooked through and tender, and the sauce has thickened.
13. Adjust seasoning with salt and pepper, if needed, before serving.
14. Garnish with freshly chopped parsley, if using. Serve hot and enjoy your Whole30 Brown Stew Chicken!
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 1182 mg | 51% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 10.4 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 101 mg | 8% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1067 mg | 23% | |
*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.
