Paleo Coxa de Frango (Braised Chicken Thighs)

Transform your dinner routine with this mouthwatering Paleo Coxa de Frango (Braised Chicken Thighs), a wholesome and flavorful Brazilian-inspired dish perfect for paleo enthusiasts. Succulent bone-in, skin-on chicken thighs are seared to golden perfection before being gently simmered in a rich, savory sauce made with tomato paste, chicken broth, and the umami-rich touch of coconut aminos. Infused with fragrant garlic, sweet bell peppers, and warm spices like paprika and oregano, this one-pan recipe delivers layers of depth in every bite. Ready in under an hour, it’s an ideal weeknight meal that pairs beautifully with paleo-friendly sides such as cauliflower rice or sautéed vegetables. Packed with bold flavors and a burst of fresh parsley to finish, this dish is as nutritious as it is delicious!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 8 pieces bone-in skin-on chicken thighs
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 large bell pepper, sliced
• 2 tablespoons tomato paste
• 2 cups chicken broth
• 2 tablespoons coconut aminos
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon ground black pepper
• 1 teaspoon sea salt
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Season the chicken thighs with sea salt and ground black pepper on both sides.

Step 2

In a large, deep skillet, heat the olive oil over medium-high heat.

Step 3

Once the oil is hot, add the chicken thighs, skin-side down, and sear until golden brown, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the chopped onion and sauté for 3-4 minutes until translucent.

Step 5

Add the minced garlic and sliced bell pepper to the skillet, sautéing for another 2 minutes until the vegetables begin to soften.

Step 6

Stir in the tomato paste, combining well with the vegetables.

Step 7

Pour in the chicken broth and coconut aminos, stirring to deglaze the pan and incorporate all the browned bits from the chicken.

Step 8

Add paprika and dried oregano. Stir well to combine with the sauce.

Step 9

Return the chicken thighs to the skillet, nestling them into the sauce.

Step 10

Bring the mixture to a simmer, then reduce the heat to low and cover the skillet.

Step 11

Let the chicken cook for about 30-35 minutes, occasionally basting with the sauce, until the chicken is cooked through and tender.

Step 12

Garnish with freshly chopped parsley before serving.

Step 13

Serve hot, paired with your favorite paleo-friendly sides such as sautéed vegetables or cauliflower rice.

Nutrition Facts

Serving size	(2113.8g)

Amount per serving	% Daily Value*
Calories	3233.8

Total Fat 233.3g	0%
Saturated Fat 62.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 972mg	0%
Sodium 4854.9mg	0%
Total Carbohydrate 44.9g	0%
Dietary Fiber 9.4g	0%
Total Sugars 24.7g
Protein 228.8g	0%

Vitamin D 156IU	0%
Calcium 292.4mg	0%
Iron 15.8mg	0%
Potassium 4178.1mg	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: 65.7%

Protein: 28.6%

Carbs: 5.6%