Low Fat Stew Chicken

Savor the hearty flavors of this Low Fat Stew Chicken, a comforting yet guilt-free dish perfect for busy weeknights or cozy family dinners. This wholesome recipe features tender, bite-sized pieces of skinless, boneless chicken thighs simmered to perfection with a medley of vibrant vegetables like carrots, celery, and potatoes. Seasoned with aromatic spices like paprika and thyme, and enriched with low-sodium chicken broth and a touch of tomato paste, this stew is both nourishing and full of flavor. With just 1 tablespoon of olive oil and minimal fat, it’s a healthier twist on a classic, without sacrificing taste. Ready in under an hour, this one-pot wonder is as easy to prepare as it is satisfying. Garnish with fresh parsley and enjoy it on its own or paired with whole-grain bread or brown rice for a balanced meal. Healthy, hearty, and delicious—this low-fat chicken stew is a must-try!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Skinless, boneless chicken thighs
• 1 tablespoon Olive oil
• 1 medium (chopped) Onion
• 3 minced Garlic cloves
• 2 medium (sliced) Carrots
• 2 sliced Celery stalks
• 2 medium (cubed) Potatoes
• 3 cups Low-sodium chicken broth
• 2 tablespoons Tomato paste
• 1 teaspoon Paprika
• 1 teaspoon Dried thyme
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Salt
• 1 whole Bay leaf
• 2 tablespoons (chopped) Fresh parsley

Directions

Step 1

Cut the chicken thighs into bite-sized pieces. Pat them dry with a paper towel to remove excess moisture.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces and cook for 4-5 minutes until lightly browned on all sides. Remove the chicken and set aside.

Step 3

In the same pot, add the chopped onion and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.

Step 4

Add the sliced carrots, celery, and cubed potatoes to the pot. Stir and cook for 2-3 minutes to slightly soften the vegetables.

Step 5

Pour in the low-sodium chicken broth, then stir in the tomato paste, paprika, dried thyme, ground black pepper, and salt. Toss in the bay leaf.

Step 6

Return the browned chicken to the pot. Stir everything to combine, ensuring the chicken and vegetables are submerged in the broth.

Step 7

Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 30-35 minutes, or until the vegetables are fork-tender and the chicken is fully cooked.

Step 8

Remove the bay leaf and taste the stew. Adjust seasoning with additional salt or pepper if needed.

Step 9

Garnish with freshly chopped parsley before serving. Serve warm as is or with a side of brown rice or whole-grain bread for a complete meal.

Nutrition Facts

Serving size	(2446.7g)

Amount per serving	% Daily Value*
Calories	1840.9

Total Fat 73.2g	0%
Saturated Fat 18.0g	0%
Polyunsaturated Fat 1.5g
Cholesterol 535mg	0%
Sodium 2343.0mg	0%
Total Carbohydrate 142.5g	0%
Dietary Fiber 25.7g	0%
Total Sugars 33.9g
Protein 155.4g	0%

Vitamin D 0IU	0%
Calcium 438.5mg	0%
Iron 13.4mg	0%
Potassium 5752.4mg	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: 35.6%

Protein: 33.6%

Carbs: 30.8%