Paleo Classic Stewed Chicken

Warm, hearty, and packed with nourishing ingredients, this Paleo Classic Stewed Chicken recipe is the perfect comfort food for a wholesome, gluten-free meal. Featuring tender bone-in chicken thighs simmered to perfection in a savory broth infused with fresh herbs like thyme and rosemary, this stew is brimming with vibrant vegetables, including sweet potatoes, carrots, celery, and red bell pepper. Ready in just over an hour, this one-pot wonder combines the richness of diced tomatoes with the satisfying texture of nutrient-dense ingredients to create a well-balanced, paleo-approved dinner option. Ideal for chilly evenings or meal prep, this flavorful dish serves four and is sure to become a staple in your repertoire.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 pounds bone-in chicken thighs
• 2 tablespoons olive oil
• 1 large, diced onion
• 4 minced garlic cloves
• 3 large, sliced carrots
• 3 sliced celery stalks
• 1 diced red bell pepper
• 1 large, peeled and cubed sweet potato
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 2 leaves bay leaves
• 1 teaspoon, chopped fresh thyme
• 1 teaspoon, chopped fresh rosemary
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

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

Step 2

Season the chicken thighs with salt and black pepper. Add to the pot and brown on all sides, about 8-10 minutes total. Remove the chicken and set aside.

Step 3

In the same pot, add the diced onion and sauté until translucent, about 5 minutes.

Step 4

Add the minced garlic, carrots, celery, and red bell pepper. Cook for another 5 minutes until the vegetables begin to soften.

Step 5

Stir in the sweet potato cubes and return the chicken thighs to the pot.

Step 6

Pour in the chicken broth and the can of diced tomatoes, including the liquid.

Step 7

Add the bay leaves, fresh thyme, and rosemary to the pot.

Step 8

Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for about 45 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 9

Remove the bay leaves before serving.

Step 10

Ladle the stew into bowls and serve hot.

Nutrition Facts

Serving size	(3738.6g)

Amount per serving	% Daily Value*
Calories	2829.8

Total Fat 180.2g	0%
Saturated Fat 46.5g	0%
Polyunsaturated Fat 5.2g
Cholesterol 740.2mg	0%
Sodium 6736.2mg	0%
Total Carbohydrate 122.7g	0%
Dietary Fiber 35.6g	0%
Total Sugars 58.8g
Protein 177.4g	0%

Vitamin D 0IU	0%
Calcium 796.7mg	0%
Iron 18.2mg	0%
Potassium 7162.6mg	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: 57.5%

Protein: 25.1%

Carbs: 17.4%