Low Carb Coxa de Frango (Braised Chicken Thighs)

Elevate your dinner routine with this Low Carb Coxa de Frango (Braised Chicken Thighs), a flavorful, one-pan dish that's both comforting and keto-friendly. Juicy, golden-seared chicken thighs are simmered to perfection in a rich, aromatic blend of garlic, onions, bell peppers, and tomatoes, enhanced with a splash of white wine and savory chicken broth. Infused with paprika, cumin, and fresh thyme, this Brazilian-inspired recipe delivers a depth of flavor that's both hearty and wholesome. Ready in just over an hour, this dish makes an elegant yet approachable dinner option for busy weeknights or casual entertaining. Serve it with cauliflower rice or a crisp green salad for a satisfying low-carb meal that's as nutritious as it is delicious.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs
• 2 tablespoons olive oil
• 4 cloves garlic cloves, minced
• 1 medium onion, chopped
• 1 medium bell pepper, diced
• 2 large tomatoes, chopped
• 1 cup chicken broth
• 0.5 cup white wine
• 1 teaspoon paprika
• 0.5 teaspoon ground cumin
• 2 sprigs fresh thyme
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

1. Pat the chicken thighs dry with paper towels. Season them with salt, pepper, paprika, and ground cumin on both sides.

Step 2

2. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the chicken thighs, skin side down, and sear until golden brown, approximately 5 minutes on each side. Remove the chicken from the skillet and set aside.

Step 3

3. In the same skillet, reduce the heat to medium and add the minced garlic, cooking for about 30 seconds until fragrant. Add the chopped onion and diced bell pepper, sautéing until the onion becomes translucent, about 5 minutes.

Step 4

4. Stir in the chopped tomatoes and cook for an additional 3 minutes until the tomatoes start to break down and release their juices.

Step 5

5. Pour in the white wine and chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer.

Step 6

6. Return the chicken thighs to the skillet, skin side up, nestled among the vegetables. Add the fresh thyme sprigs.

Step 7

7. Cover the skillet, reduce the heat to low, and let the chicken braise for about 30 minutes, or until the chicken is tender and cooked through.

Step 8

8. Once done, discard the thyme sprigs. Stir in the fresh parsley before serving.

Step 9

9. Serve hot with your choice of low-carb sides such as cauliflower rice or a crisp green salad.

Nutrition Facts

Serving size	(1942.7g)

Amount per serving	% Daily Value*
Calories	2440.6

Total Fat 129.0g	0%
Saturated Fat 33.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 846mg	0%
Sodium 3698.5mg	0%
Total Carbohydrate 44.6g	0%
Dietary Fiber 11.5g	0%
Total Sugars 22.5g
Protein 245.1g	0%

Vitamin D 63IU	0%
Calcium 268.8mg	0%
Iron 13.6mg	0%
Potassium 3998.1mg	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: 50.0%

Protein: 42.3%

Carbs: 7.7%