Keto Coxa de Frango (Braised Chicken Thighs)

Savor the bold, comforting flavors of Keto Coxa de Frango (Braised Chicken Thighs), a low-carb twist on a Brazilian classic. This one-pot meal features tender, bone-in chicken thighs seared to golden perfection and simmered in a rich, aromatic sauce made with juicy red bell peppers, onions, garlic, and a savory blend of spices. A splash of chicken broth enhances the dish's depth, while a touch of tomato paste ties it all together. Perfect for keto enthusiasts, this hearty braised chicken pairs beautifully with cauliflower rice or steamed veggies for a wholesome meal. With just 15 minutes of prep and one hour from start to finish, this flavor-packed recipe makes an impressive yet easy dinner option for weeknights or special occasions.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 medium red bell pepper, sliced
• 1.5 cups chicken broth
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper, ground
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Season the chicken thighs with salt and black pepper on both sides.

Step 2

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.

Step 3

Add the chicken thighs, skin-side down, and sear for 5-7 minutes until the skin is golden brown. Flip and cook for another 3-4 minutes. Remove the chicken from the pot and set aside.

Step 4

In the same pot, add the chopped onion and sauté for 3-4 minutes until translucent.

Step 5

Stir in the minced garlic and sliced red bell pepper, and cook for an additional 2 minutes.

Step 6

Add the tomato paste, paprika, and dried oregano to the pot, stirring for 1 minute to incorporate the flavors.

Step 7

Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.

Step 8

Return the chicken thighs to the pot, skin-side up, ensuring they are partially submerged in the liquid.

Step 9

Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and braise for 25-30 minutes or until the chicken is cooked through and tender.

Step 10

Once cooked, remove the lid and increase the heat slightly to allow the sauce to reduce for 5-10 minutes.

Step 11

Taste and adjust seasoning if necessary.

Step 12

Garnish with freshly chopped parsley before serving.

Step 13

Serve the Keto Coxa de Frango with a side of steamed vegetables or cauliflower rice to keep it keto-friendly.

Nutrition Facts

Serving size	(1619.8g)

Amount per serving	% Daily Value*
Calories	2495.0

Total Fat 168.7g	0%
Saturated Fat 43.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 846mg	0%
Sodium 3968.7mg	0%
Total Carbohydrate 35.7g	0%
Dietary Fiber 8.4g	0%
Total Sugars 16.5g
Protein 210.5g	0%

Vitamin D 0IU	0%
Calcium 242.5mg	0%
Iron 12.8mg	0%
Potassium 3455.5mg	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: 60.7%

Protein: 33.6%

Carbs: 5.7%