Paleo Chicken Afritada

Dive into the hearty, flavor-packed goodness of Paleo Chicken Afritada, a wholesome twist on a beloved Filipino classic! This paleo-friendly recipe swaps out traditional ingredients for nutrient-rich sweet potatoes and coconut aminos, creating a dish that's both savory and naturally sweet. Sear tender, juicy chicken thighs and simmer them with a vibrant medley of fresh vegetables—like red and green bell peppers, carrots, and sweet potatoes—in a luscious tomato-based sauce infused with garlic, fish sauce, and a delicate hint of bay leaf. Perfectly suited for clean eating, this one-pot wonder is not only gluten-free and dairy-free but also irresistibly satisfying. Ready in just an hour, it’s a family-friendly dinner that delivers comfort and bold flavors in every bite. Serve it over cauliflower rice or enjoy it as-is for a hearty, paleo-approved meal!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 2 tablespoons coconut oil
• 1 medium, chopped onion
• 4 cloves, minced garlic
• 1 deseeded and sliced red bell pepper
• 1 deseeded and sliced green bell pepper
• 2 large, peeled and sliced carrot
• 2 medium, peeled and cubed sweet potato
• 14 ounces, canned crushed tomatoes
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 2 tablespoons coconut aminos
• 1 whole bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Directions

Step 1

Heat the coconut oil in a large pot or Dutch oven over medium-high heat.

Step 2

Add the chicken thighs to the pot and sear on each side until browned, about 3-4 minutes per side. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the chopped onion and sauté until translucent, about 3 minutes.

Step 4

Stir in the minced garlic and cook for about 30 seconds until fragrant.

Step 5

Add the red and green bell peppers, carrots, and sweet potatoes to the pot. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.

Step 6

Pour in the crushed tomatoes and chicken broth, scraping the bottom of the pot to release any browned bits.

Step 7

Stir in the fish sauce, coconut aminos, bay leaf, salt, and black pepper.

Step 8

Return the chicken thighs to the pot, nestling them into the vegetable mixture.

Step 9

Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Let the afritada cook for about 30-35 minutes or until the chicken is cooked through and the vegetables are tender.

Step 10

Remove the bay leaf and adjust the seasoning with more salt and pepper if desired.

Step 11

Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(2282.8g)

Amount per serving	% Daily Value*
Calories	1685.4

Total Fat 83.8g	0%
Saturated Fat 38.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 584.9mg	0%
Sodium 7173.0mg	0%
Total Carbohydrate 118.2g	0%
Dietary Fiber 24.5g	0%
Total Sugars 54.4g
Protein 122.2g	0%

Vitamin D 0IU	0%
Calcium 407.6mg	0%
Iron 13.8mg	0%
Potassium 4356.0mg	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: 44.0%

Protein: 28.5%

Carbs: 27.6%