Keto Chicken Afritada

Savor the rich and comforting flavors of Keto Chicken Afritada, a low-carb twist on the classic Filipino stew that’s bursting with hearty ingredients and bold seasonings. Tender, golden-browned chicken thighs are simmered in a savory tomato-based sauce infused with garlic, onion, and a hint of umami from fish sauce and soy sauce. Vibrant bell peppers, zucchini, and cauliflower add a fresh, keto-friendly touch, making this dish as nutritious as it is delicious. Perfect for meal prepping or a cozy family dinner, this one-pot wonder comes together in under an hour and satisfies all your cravings without breaking your carb goals. Garnish with fresh parsley and serve piping hot for a wholesome, flavor-packed meal!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 3 pieces garlic cloves, minced
• 1 medium onion, chopped
• 1 medium red bell pepper, sliced
• 1 medium green bell pepper, sliced
• 14 ounces canned diced tomatoes
• 1.5 cups low-sodium chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 2 pieces bay leaves
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 medium zucchini, sliced
• 1 small head cauliflower, cut into florets

Directions

Step 1

Heat 2 tablespoons of olive oil in a large pot over medium-high heat.

Step 2

Add chicken thighs to the pot and brown on both sides, about 5 minutes per side. Remove chicken and set aside.

Step 3

In the same pot, add the remaining tablespoon of olive oil.

Step 4

Add minced garlic and chopped onions, sautéing until onions are translucent, about 3-4 minutes.

Step 5

Stir in red and green bell peppers, cooking until slightly tender, about 2 minutes.

Step 6

Add the canned diced tomatoes, chicken broth, fish sauce, soy sauce, bay leaves, salt, and black pepper. Stir well.

Step 7

Return the browned chicken thighs to the pot, submerging them in the sauce.

Step 8

Lower the heat to a simmer, cover, and cook for about 25 minutes, or until chicken is cooked through.

Step 9

Add sliced zucchini and cauliflower florets to the pot, stirring to combine.

Step 10

Cover and continue to cook for an additional 10 minutes, or until vegetables are tender.

Step 11

Taste and adjust seasoning if necessary before serving.

Step 12

Serve hot, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(2475.1g)

Amount per serving	% Daily Value*
Calories	2266.3

Total Fat 132.3g	0%
Saturated Fat 30.4g	0%
Polyunsaturated Fat 7.4g
Cholesterol 858.4mg	0%
Sodium 5636.9mg	0%
Total Carbohydrate 68.7g	0%
Dietary Fiber 24.0g	0%
Total Sugars 37.9g
Protein 200.3g	0%

Vitamin D 47.6IU	0%
Calcium 407.7mg	0%
Iron 13.0mg	0%
Potassium 4911.3mg	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: 52.5%

Protein: 35.3%

Carbs: 12.1%