Description
A warm and delicious spicy chicken stew perfect for any occasion.
Ingredients
Scale
- 2 pounds boneless chicken thighs
- to taste Kosher salt and pepper
- 1 tablespoon coconut sugar
- 1 teaspoon garlic powder
- 2 teaspoons fresh thyme
- 1 tablespoon smoked paprika
- 2 teaspoons ground coriander
- 1 teaspoon dried chipotle flakes
- 1 tablespoon avocado oil
- 2 tablespoons avocado oil
- 1 sweet onion (diced)
- 2 carrots (sliced)
- 3 celery sticks (sliced)
- 1 bell pepper (chopped)
- 1 1/2 tablespoons coconut sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 1/2 tablespoons gluten-free flour
- 2 cups low-sodium chicken broth
Instructions
- Place the 2 pounds boneless chicken thighs in a large bowl and add in a generous pinch each of Kosher salt and pepper, 1 tablespoon coconut sugar, 1 teaspoon garlic powder, 2 teaspoons fresh thyme, 1 tablespoon smoked paprika, 2 teaspoons ground coriander, 1 teaspoon dried chipotle flakes and 1 tablespoon avocado oil. Use your hand to rub the pieces and evenly coat on all sides. Allow the chicken to marinate for at least 2 hours, in the fridge (overnight is best!).
- Once you’re ready to cook the stew, take out the chicken and let it sit out on the counter for 30 minutes, or until you prep all the ingredients for the brown stew.
- Heat the 2 tablespoons avocado oil in a deep skillet over medium heat. Add the marinated chicken and cook until browned on both sides. At this point it will not be fully cooked, but we’ll fully cook it into the sauce. Set aside and cover to keep warm.
- To the same preheated skillet, add the 1 sweet onion (diced), 2 carrots (sliced), 3 celery sticks (sliced), and 1 bell pepper (chopped). Saute for 5 minutes. Stir in the 1 1/2 tablespoons coconut sugar, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme and 1 1/2 tablespoons gluten-free flour.
- Return the chicken back to the pot together with all the juices left at the bottom of the plate, and add in the 2 cups low-sodium chicken broth.
- Bring to a boil, then reduce to a very low heat and partially cover the pot. Cook for around 30 minutes, or until the chicken is fully cooked and very tender and the gravy has thickened.
Notes
- For best results, marinate the chicken overnight.
- Adjust the spice levels of chipotle flakes according to your preference.
- This recipe serves well with rice or crusty bread.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg