Paleo Brown Stew Chicken

Dive into the rich, Caribbean-inspired flavors of Paleo Brown Stew Chicken, a hearty, wholesome dish perfect for satisfying comfort food cravings while staying paleo-friendly. This recipe features tender, bone-in chicken thighs marinated in zesty lime juice, fresh thyme, and fiery scotch bonnet pepper for bold, tropical aromatics. Coconut aminos replace traditional soy sauce to keep it paleo, and creamy coconut milk creates a luxuriously thick, velvety sauce laced with sweet bell peppers, carrots, and savory spices. Cooked low and slow for melt-in-your-mouth tenderness, this stew achieves the perfect balance of spicy, tangy, and savory flavors. Garnished with fresh parsley and spring onions, it's a nutritious and flavorful meal that's best served with cauliflower rice or roasted vegetables for a clean and satisfying dinner.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 2 pounds chicken thighs, bone-in, skinless
• 2 tablespoons fresh lime juice
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 cup coconut aminos
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 scotch bonnet pepper, seeded and finely chopped
• 1 medium onion, diced
• 1 large red bell pepper, sliced
• 1 large green bell pepper, sliced
• 2 tablespoons tomato paste
• 2 tablespoons coconut oil
• 2 large carrots, sliced
• 1 cup coconut milk
• 1 cup water
• 2 spring onions, chopped
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

In a large bowl, combine chicken thighs with lime juice, salt, and black pepper. Allow to marinate for at least 15 minutes.

Step 2

In another bowl, mix coconut aminos, minced garlic, thyme, and scotch bonnet pepper. Add the marinated chicken and coat well. Let it sit for an additional 15 minutes, or cover and refrigerate overnight for deeper flavor.

Step 3

Heat 1 tablespoon of coconut oil in a large pot over medium-high heat. Add chicken pieces in batches, browning them on all sides. Remove and set aside.

Step 4

In the same pot, add remaining coconut oil, then sauté onions until translucent. Add the bell peppers and cook until they start to soften, about 5 minutes.

Step 5

Stir in tomato paste, carrots, and browning, cooking for another 2 minutes.

Step 6

Return the chicken to the pot, pouring in the coconut milk and water. Stir to combine, ensuring the chicken is covered in the liquid.

Step 7

Bring the stew to a simmer, then cover the pot. Reduce the heat to low and cook for about 45 to 60 minutes, or until the chicken is tender and cooked through.

Step 8

Add in the spring onions and stir well. Taste and adjust seasoning if needed.

Step 9

Cook uncovered for an additional 10 minutes to thicken the sauce slightly.

Step 10

Garnish with fresh parsley before serving. Enjoy your paleo brown stew chicken warm, alongside your favorite Paleo side dishes.

Nutrition Facts

Serving size	(2472.2g)

Amount per serving	% Daily Value*
Calories	2777.1

Total Fat 129.8g	0%
Saturated Fat 50.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 852.8mg	0%
Sodium 7592.0mg	0%
Total Carbohydrate 139.5g	0%
Dietary Fiber 19.0g	0%
Total Sugars 97.6g
Protein 246.4g	0%

Vitamin D 0IU	0%
Calcium 369.2mg	0%
Iron 14.5mg	0%
Potassium 4666.0mg	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: 43.1%

Protein: 36.3%

Carbs: 20.6%