Whole30 Brown Stew Chicken
Dive into the bold, tropical flavors of Whole30 Brown Stew Chicken, a wholesome and nutrient-rich take on the classic Caribbean dish. This recipe features tender, bone-in chicken thighs marinated in a vibrant blend of coconut aminos, fresh lime, thyme, and fiery Scotch bonnet pepper, ensuring every bite is bursting with flavor. Sautéed with a medley of bell peppers, carrots, and onion, and simmered in a rich tomato-based sauce, this satisfying stew is both comforting and healthy. Perfect for those following a Whole30 diet, it’s naturally gluten-free, dairy-free, and packed with nutrients. Serve this hearty dish with a sprinkle of fresh parsley for garnish, and enjoy it as a crowd-pleasing main course that’s as flavorful as it is nourishing!
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Ingredients
- 2 pounds bone-in chicken thighs
- 1 lime
- 0.25 cup coconut aminos
- 1 large onion
- 3 scallions
- 4 garlic cloves
- 1 Scotch bonnet pepper
- 1 tablespoon fresh thyme
- 1 teaspoon allspice
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons coconut oil
- 1 bell pepper
- 2 carrots
- 2 tablespoons tomato paste
- 1.5 cups chicken broth
- 0.5 cup water
- 2 tablespoons fresh parsley (optional, for garnish)
Directions
Step 1
1. Start by preparing the chicken: rinse the chicken thighs and pat them dry with paper towels. Place them in a large bowl.
Step 2
2. Cut the lime in half and rub it over the chicken pieces to clean and add a citrusy flavor. Then squeeze the lime juice over the chicken.
Step 3
3. Combine the coconut aminos, chopped onion, scallions, garlic, diced Scotch bonnet pepper, thyme, allspice, sea salt, and black pepper in a separate bowl. Stir to create a marinade.
Step 4
4. Pour the marinade over the chicken, ensuring each piece is well covered. Cover the bowl with plastic wrap and let the chicken marinate in the fridge for at least 2 hours, ideally overnight for best flavor.
Step 5
5. Once marinated, remove the chicken from the fridge and let it sit at room temperature for about 10 minutes.
Step 6
6. In a large Dutch oven or heavy pot, heat the coconut oil over medium-high heat.
Step 7
7. Remove chicken pieces from the marinade, and shake off any excess liquid. Reserve the marinade for later.
Step 8
8. Brown the chicken in batches, skin-side down first, until golden brown on both sides. This will take about 5-7 minutes per side. Transfer browned chicken to a plate.
Step 9
9. Add the sliced bell pepper and carrot to the pot and sauté for about 5 minutes until the vegetables begin to soften.
Step 10
10. Stir in the tomato paste and cook for an additional 2 minutes.
Step 11
11. Return the chicken to the pot, along with the reserved marinade, chicken broth, and water. Stir to combine.
Step 12
12. Bring the mixture to a boil, then reduce the heat to low to maintain a simmer. Cover the pot and cook for 45 minutes, stirring occasionally, until the chicken is cooked through and tender, and the sauce has thickened.
Step 13
13. Adjust seasoning with salt and pepper, if needed, before serving.
Step 14
14. Garnish with freshly chopped parsley, if using. Serve hot and enjoy your Whole30 Brown Stew Chicken!
Nutrition Facts
| Serving size | (2176.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2514.1 |
| Total Fat 170.0g | 0% |
| Saturated Fat 62.4g | 0% |
| Polyunsaturated Fat 0.8g | |
| Cholesterol 734.8mg | 0% |
| Sodium 5014.5mg | 0% |
| Total Carbohydrate 81.1g | 0% |
| Dietary Fiber 16.2g | 0% |
| Total Sugars 40.6g | |
| Protein 161.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 361.7mg | 0% |
| Iron 13.7mg | 0% |
| Potassium 4107.5mg | 0% |
Source of Calories