Whole30 Stew Chicken
Warm, hearty, and packed with nourishing ingredients, Whole30 Stew Chicken is the ultimate comfort food that aligns perfectly with your clean eating goals. This one-pot wonder features succulent bone-in chicken thighs simmered in a rich, Whole30-compliant broth alongside an earthy medley of carrots, celery, zucchini, and russet potatoes. Enhanced with the umami richness of coconut aminos, aromatic garlic, and warming spices like paprika and turmeric, this stew is brimming with satisfying flavors and incredible depth. Cooked to tender perfection, it’s an ideal weeknight dinner that’s both wholesome and deeply flavorful. Garnished with fresh parsley for a pop of color and brightness, this healthy chicken stew is perfect for those following Whole30 or simply looking for a nutritious, cozy meal. Ready in just an hour, it’s guaranteed to become your favorite go-to dish!
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Recipe Information
Ingredients
- 6 pieces Bone-in, skinless chicken thighs
- 2 tablespoons Avocado oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 3 medium Carrots, sliced into rounds
- 2 stalks Celery stalks, chopped
- 1 large Russet potato, peeled and diced
- 1 medium Zucchini, diced
- 2 tablespoons Tomato paste
- 4 cups Chicken broth (Whole30-compliant)
- 2 tablespoons Coconut aminos
- 2 leaves Bay leaves
- 1 teaspoon Paprika
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat the avocado oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Season the chicken thighs with a pinch of salt and black pepper on both sides.
Sear the chicken thighs in the hot oil for 3-4 minutes per side, until golden brown. Remove them from the pot and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the carrots, celery, potato, and zucchini to the pot. Stir well and sauté for 4-5 minutes.
Make a well in the center of the pot and add the tomato paste. Stir it into the vegetables until evenly coated.
Pour in the chicken broth and coconut aminos, then stir to combine.
Add the seared chicken thighs back into the pot, along with the bay leaves, paprika, turmeric, salt, and black pepper.
Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer for 35-40 minutes, or until the chicken is fully cooked and the vegetables are tender.
Discard the bay leaves before serving.
Taste and adjust seasoning if needed.
Ladle the stew into bowls and garnish with chopped fresh parsley. Serve and enjoy!
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 1363 mg | 59% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.2 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1201 mg | 26% | |
*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.
