Whole30 Chicken Afritada

Transform your weeknight dinner routine with this Whole30 Chicken Afritada, a wholesome twist on a classic Filipino comfort dish. This hearty, one-pot recipe features tender, pan-seared chicken thighs simmered in a vibrant tomato-based sauce, infused with the savory notes of garlic, onions, and bay leaves. Loaded with colorful veggies like red bell peppers, potatoes, carrots, and green peas, this satisfying dish balances health and flavor in perfect harmony. Made with coconut aminos and cooked in coconut oil, it's completely Whole30-compliant, dairy-free, and gluten-free, catering to health-conscious food lovers. Ready in just under an hour, this easy yet impressive meal is perfect for serving over steamed cauliflower rice or alongside a fresh salad. Let it become a family favorite that fits right into your clean eating goals!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 2 tablespoons coconut oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 4 ripe tomatoes, diced
• 2 red bell peppers, sliced
• 2 carrots, sliced
• 2 white potatoes, cubed
• 2 bay leaves
• 2 cups chicken broth
• 2 tablespoons coconut aminos
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 cup green peas
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Heat 1 tablespoon of coconut oil in a large skillet or Dutch oven over medium-high heat.

Step 2

Add the chicken thighs and brown them on both sides, approximately 4-5 minutes per side. Set them aside on a plate.

Step 3

In the same skillet, add the remaining tablespoon of coconut oil. Sauté the onions until translucent, about 3 minutes.

Step 4

Add the garlic and cook for another minute until fragrant.

Step 5

Stir in the diced tomatoes and let them cook for 5 minutes until they start to break down.

Step 6

Add the sliced red bell peppers, carrots, and potatoes to the skillet.

Step 7

Return the browned chicken thighs to the skillet.

Step 8

Add the bay leaves, chicken broth, coconut aminos, sea salt, and black pepper. Stir to combine.

Step 9

Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 25 minutes until the chicken is cooked through and the vegetables are tender.

Step 10

Add the green peas and cook for another 5 minutes.

Step 11

Remove from heat and discard the bay leaves.

Step 12

Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(3079.1g)

Amount per serving	% Daily Value*
Calories	2864.0

Total Fat 131.0g	0%
Saturated Fat 50.9g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1134.0mg	0%
Sodium 4941.0mg	0%
Total Carbohydrate 151.2g	0%
Dietary Fiber 32.4g	0%
Total Sugars 56.3g
Protein 268.3g	0%

Vitamin D 63.5IU	0%
Calcium 425.3mg	0%
Iron 18.0mg	0%
Potassium 7005.3mg	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: 41.3%

Protein: 37.6%

Carbs: 21.2%