Keto Brown Stew Chicken

Dive into the bold, complex flavors of Keto Brown Stew Chicken, a low-carb twist on the classic Caribbean comfort food. This dish features tender, bone-in chicken thighs marinated in a savory blend of coconut aminos, apple cider vinegar, and aromatic spices, then browned to perfection for a rich depth of flavor. Slow-simmered with vibrant bell peppers, onions, garlic, and fresh thyme in a tomato-based broth, the result is a hearty, keto-friendly stew bursting with warmth and spice. With just 15 minutes of prep and an irresistible aroma wafting through your kitchen as it cooks, this dish pairs beautifully with cauliflower rice or zucchini noodles for a satisfying, guilt-free meal. Perfect for meal prep or a family dinner, this one-pot recipe makes staying on track with your keto lifestyle a true delight.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 4

Ingredients

• 2 pounds Chicken thighs, bone-in, skin-on
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoon Red pepper flakes
• 2 tablespoons Coconut aminos
• 1 tablespoon Apple cider vinegar
• 2 tablespoons Olive oil
• 1 cup Chicken broth
• 2 tablespoons Tomato paste
• 1 medium Yellow onion, sliced
• 1 medium Red bell pepper, sliced
• 4 cloves Garlic cloves, minced
• 2 Bay leaves
• 2 sprigs Thyme, fresh
• 2 Scallions, chopped

Directions

Step 1

Rinse and pat dry the chicken thighs. Place in a large bowl and season with salt, black pepper, garlic powder, onion powder, and red pepper flakes.

Step 2

Add coconut aminos and apple cider vinegar to the bowl, mixing everything together to coat the chicken thoroughly. Let it marinate for at least 30 minutes, preferably 1-2 hours in the refrigerator.

Step 3

In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Brown the chicken thighs skin-side down in batches until golden brown, about 5-7 minutes per side. Remove chicken and set aside.

Step 4

In the same pot, add the sliced onion, red bell pepper, and minced garlic. Sauté for about 3 minutes until the vegetables are softened.

Step 5

Stir in the chicken broth and tomato paste, scraping up any brown bits from the bottom of the pot.

Step 6

Return the chicken to the pot, skin-side up. Add the bay leaves, thyme, and scallions. Bring the mixture to a simmer.

Step 7

Cover and reduce the heat to low. Allow to cook for 45-50 minutes, or until the chicken is cooked through and tender.

Step 8

Remove the bay leaves and thyme sprigs. Adjust seasoning with salt and pepper to taste.

Step 9

Serve warm, garnished with additional chopped scallions if desired. This dish pairs well with cauliflower rice or zucchini noodles for a complete keto meal.

Nutrition Facts

Serving size	(1542.2g)

Amount per serving	% Daily Value*
Calories	2549.3

Total Fat 169.9g	0%
Saturated Fat 43.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 852.7mg	0%
Sodium 4239.8mg	0%
Total Carbohydrate 44.4g	0%
Dietary Fiber 9.1g	0%
Total Sugars 21.3g
Protein 211.2g	0%

Vitamin D 0IU	0%
Calcium 264.0mg	0%
Iron 12.6mg	0%
Potassium 3384.3mg	0%

*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.

Source of Calories

Fat: 59.9%

Protein: 33.1%

Carbs: 7.0%