Whole30 Stew Chicken

Warm, hearty, and packed with nourishing ingredients, this Whole30 Stew Chicken is a comforting one-pot meal perfect for healthy weeknight dinners. Made with tender bone-in chicken thighs seared to golden perfection and simmered in a flavorful broth infused with coconut aminos, paprika, and turmeric, this stew is brimming with wholesome vegetables like carrots, celery, zucchini, and russet potatoes. Not only is this dish Whole30-compliant, but it’s also naturally gluten-free and dairy-free, making it a satisfying option for a variety of dietary needs. Ready in under an hour, this soul-soothing stew is ideal for meal prepping or enjoying fresh with a sprinkle of parsley for a bright, herby finish. Indulge in a bowl of this nourishing stew, and savor comfort food at its healthiest!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces Bone-in, skinless chicken thighs
• 2 tablespoons Avocado oil
• 1 medium Yellow onion, diced
• 4 cloves Garlic cloves, minced
• 3 medium Carrots, sliced into rounds
• 2 stalks Celery stalks, chopped
• 1 large Russet potato, peeled and diced
• 1 medium Zucchini, diced
• 2 tablespoons Tomato paste
• 4 cups Chicken broth (Whole30-compliant)
• 2 tablespoons Coconut aminos
• 2 leaves Bay leaves
• 1 teaspoon Paprika
• 0.5 teaspoon Ground turmeric
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped (for garnish)

Directions

Step 1

Heat the avocado oil in a large Dutch oven or heavy-bottomed pot over medium heat.

Step 2

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

Step 3

Sear the chicken thighs in the hot oil for 3-4 minutes per side, until golden brown. Remove them from the pot and set aside.

Step 4

In the same pot, add the diced onion and cook for 3-4 minutes until translucent.

Step 5

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 6

Add the carrots, celery, potato, and zucchini to the pot. Stir well and sauté for 4-5 minutes.

Step 7

Make a well in the center of the pot and add the tomato paste. Stir it into the vegetables until evenly coated.

Step 8

Pour in the chicken broth and coconut aminos, then stir to combine.

Step 9

Add the seared chicken thighs back into the pot, along with the bay leaves, paprika, turmeric, salt, and black pepper.

Step 10

Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer for 35-40 minutes, or until the chicken is fully cooked and the vegetables are tender.

Step 11

Discard the bay leaves before serving.

Step 12

Taste and adjust seasoning if needed.

Step 13

Ladle the stew into bowls and garnish with chopped fresh parsley. Serve and enjoy!

Nutrition Facts

Serving size	(2722.2g)

Amount per serving	% Daily Value*
Calories	2608.2

Total Fat 129.8g	0%
Saturated Fat 32.2g	0%
Polyunsaturated Fat g
Cholesterol 981mg	0%
Sodium 6075.6mg	0%
Total Carbohydrate 100.9g	0%
Dietary Fiber 14.3g	0%
Total Sugars 25.7g
Protein 255.5g	0%

Vitamin D 0IU	0%
Calcium 343.4mg	0%
Iron 14.3mg	0%
Potassium 5125.3mg	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: 45.0%

Protein: 39.4%

Carbs: 15.6%