Paleo Stew Chicken

Warm up your kitchen with this hearty and nourishing Paleo Stew Chicken recipe—an irresistible blend of tender, bone-in chicken thighs and wholesome vegetables simmered to perfection in a velvety broth. Featuring nutrient-rich ingredients like sweet potatoes, zucchini, and fire-roasted tomatoes, this one-pot wonder is seasoned with fragrant thyme, paprika, and garlic for a depth of flavor that’s both comforting and bold. Coconut milk adds a creamy, dairy-free touch, making this dish ideal for those following paleo or gluten-free diets. Ready in under an hour, it’s a soul-satisfying meal perfect for weeknight dinners or cozy gatherings. Serve it steaming hot and topped with fresh parsley for a beautiful, flavorful finish.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 chicken thighs (bone-in, skin-on)
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 large sweet potato, peeled and cubed
• 1 medium zucchini, cut into half-moons
• 14.5 ounces fire-roasted diced tomatoes (canned)
• 4 cups chicken broth
• 1 cup coconut milk (full-fat)
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

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

Step 2

Season the chicken thighs on both sides with a pinch of sea salt and black pepper.

Step 3

Sear the chicken thighs skin-side down in the pot for 4-5 minutes until golden brown, then flip and cook for an additional 3-4 minutes. Remove the chicken from the pot and set aside.

Step 4

In the same pot, add the diced onion and garlic. Sauté for 2-3 minutes until fragrant and softened.

Step 5

Add the carrots and celery to the pot and cook for another 4-5 minutes, stirring occasionally.

Step 6

Stir in the sweet potato cubes and zucchini, mixing well to coat the vegetables in the flavors.

Step 7

Pour in the fire-roasted diced tomatoes and chicken broth, then stir to combine.

Step 8

Add the bay leaf, dried thyme, paprika, sea salt, and black pepper, and return the seared chicken thighs to the pot, nestling them into the liquid.

Step 9

Bring the stew to a gentle boil, then reduce the heat to low and cover. Simmer for 30 minutes, stirring occasionally, until the chicken is tender and cooked through.

Step 10

Remove the bay leaf and stir in the coconut milk. Let the stew simmer uncovered for an additional 5 minutes to thicken slightly.

Step 11

Taste and adjust seasoning if needed.

Step 12

Serve hot, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(3238.0g)

Amount per serving	% Daily Value*
Calories	2635.1

Total Fat 180.3g	0%
Saturated Fat 82.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 486mg	0%
Sodium 6508.6mg	0%
Total Carbohydrate 132.5g	0%
Dietary Fiber 34.0g	0%
Total Sugars 56.4g
Protein 141.0g	0%

Vitamin D 0IU	0%
Calcium 574.9mg	0%
Iron 21.9mg	0%
Potassium 6065.6mg	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: 59.7%

Protein: 20.8%

Carbs: 19.5%