Whole30 Chicken Afritada
Transform your dinner table with this Whole30 Chicken Afritada, a healthy twist on a beloved Filipino classic! This wholesome, one-pot recipe features tender, juicy chicken thighs simmered in a rich, tomato-based sauce alongside hearty vegetables like carrots, potatoes, and red bell peppers. Made completely Whole30-compliant with the use of coconut aminos in place of soy sauce, this dish is both flavorful and guilt-free. The addition of fragrant garlic, onions, and bay leaves infuses every bite with comforting warmth, while green peas and fresh parsley brighten the final presentation. Ready in under an hour, this recipe is perfect for busy weeknights or weekend meal prep. Serve on its own or pair with cauliflower rice for a satisfying, Paleo-friendly meal that will delight every palate!
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons coconut oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 4 ripe tomatoes, diced
- 2 red bell peppers, sliced
- 2 carrots, sliced
- 2 white potatoes, cubed
- 2 bay leaves
- 2 cups chicken broth
- 2 tablespoons coconut aminos
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 cup green peas
- 2 tablespoons fresh parsley, chopped
Instructions
Heat 1 tablespoon of coconut oil in a large skillet or Dutch oven over medium-high heat.
Add the chicken thighs and brown them on both sides, approximately 4-5 minutes per side. Set them aside on a plate.
In the same skillet, add the remaining tablespoon of coconut oil. Sauté the onions until translucent, about 3 minutes.
Add the garlic and cook for another minute until fragrant.
Stir in the diced tomatoes and let them cook for 5 minutes until they start to break down.
Add the sliced red bell peppers, carrots, and potatoes to the skillet.
Return the browned chicken thighs to the skillet.
Add the bay leaves, chicken broth, coconut aminos, sea salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 25 minutes until the chicken is cooked through and the vegetables are tender.
Add the green peas and cook for another 5 minutes.
Remove from heat and discard the bay leaves.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 1106 mg | 48% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 14.0 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 116 mg | 9% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1774 mg | 38% | |
*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.
