Low Carb Brown Stew Chicken

Savor the bold flavors of the Caribbean with this Low Carb Brown Stew Chicken, a healthier twist on the classic Jamaican dish. Featuring tender, seasoned chicken thighs slowly simmered in a rich, aromatic sauce infused with garlic, fresh thyme, and the subtle heat of a whole scotch bonnet pepper, this recipe is a true flavor-packed experience. Sweet coconut aminos and tangy lime juice add depth, while low-sodium chicken broth keeps it guilt-free and keto-friendly. Perfect for those seeking low-carb dinner options, serve this hearty stew with cauliflower rice or steamed vegetables for a satisfying and wholesome meal. Ready in just over an hour, this dish combines traditional flavors with a modern, health-conscious approach!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 pounds chicken thighs
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon ground allspice
• 2 tablespoons olive oil
• 1 large yellow onion, sliced
• 1 bell pepper, sliced
• 3 scallions, chopped
• 4 garlic cloves, minced
• 2 sprigs fresh thyme
• 1 scotch bonnet pepper, whole
• 2 cups low-sodium chicken broth
• 2 tablespoons coconut aminos
• 2 tablespoons tomato paste
• 1 tablespoon lime juice
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

In a large bowl, season the chicken thighs with salt, black pepper, paprika, garlic powder, onion powder, and ground allspice.

Step 2

Heat the olive oil in a large skillet over medium-high heat.

Step 3

Add the chicken thighs to the skillet and brown them on both sides until golden, about 4 minutes per side. Remove the chicken and set aside.

Step 4

In the same skillet, add the sliced onion, bell pepper, and scallions. Sauté until the onion is translucent, about 5 minutes.

Step 5

Stir in the minced garlic, thyme sprigs, and the whole scotch bonnet pepper, cooking for another 2 minutes.

Step 6

Pour in the low-sodium chicken broth, coconut aminos, and stir in the tomato paste. Bring the mixture to a simmer.

Step 7

Return the browned chicken thighs to the skillet, spooning some of the sauce over the chicken.

Step 8

Cover the skillet, reduce the heat to medium-low, and let it simmer for about 35 minutes, or until the chicken is cooked through and tender.

Step 9

Remove the whole scotch bonnet pepper and thyme sprigs from the skillet.

Step 10

Stir in the lime juice and sprinkle with fresh parsley before serving.

Step 11

Serve the low-carb brown stew chicken hot, alongside steamed vegetables or cauliflower rice for a complete meal.

Nutrition Facts

Serving size	(1868.1g)

Amount per serving	% Daily Value*
Calories	2420.4

Total Fat 130.4g	0%
Saturated Fat 33.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 852.7mg	0%
Sodium 3837.9mg	0%
Total Carbohydrate 56.4g	0%
Dietary Fiber 11.7g	0%
Total Sugars 26.5g
Protein 248.1g	0%

Vitamin D 63.5IU	0%
Calcium 302.5mg	0%
Iron 13.1mg	0%
Potassium 3511.8mg	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: 49.1%

Protein: 41.5%

Carbs: 9.4%