Chicken stew made with a variety of spices and vegetables! This is a very unique dish and goes great with keto friendly bread sticks.

246 calories per serving (recipe makes 4)
Protein
42%
Carbs
8%
Fat
49%
Net carbs
3.0g
Fat
13.8g
Saturated Fat
5.7g
Cholesterol
81mg
Sodium
123mg
Carbohydrates
4.9g
Fiber
1.9g
Sugar
2.0g
Sugar Alcohol
0.0g
Protein
26.3g
Vitamin A
60%
Vitamin C
17%
Calcium
7%
Iron
14%
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Hearty Chicken Stew Recipe

Prep time5 mins
Cook time30 mins
Total time35 mins

Yields: 4 serving
Net carbs: 3.0 grams

Ingredients

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Instructions

  1. 1
    Wash the vegetables. Peel the carrot and cut them into rounds. Cut the peppers into one inch size squares. Slice the mushrooms and the peeled celery. Chop the onion and the tomato and lastly finely chop the garlic.
  2. 2
    Wash the chicken pieces, drain and put them in a mixing bowl. Sprinkle salt and leave aside.
  3. 3
    Heat the butter and Oil in a Saucepan and add the whole spices. After a few seconds add the chopped garlic and sauté. Then add the onions and continue sautéing until the onions start turning golden brown. Now add the chopped tomato and continue stirring frequently.
  4. 4
    Once the tomato pieces turn soft, add the tomato paste and stir again. Reduce the heat to a medium low and continue cooking the tomato paste for another 30 seconds. Now add 3 cups of water and mix everything well.
  5. 5
    Add the marinated chicken and the all the vegetables except for the red and green bell peppers.
  6. 6
    Sprinkle a little salt and increase the heat so that the ingredients come to a boil.
  7. 7
    Once the gravy starts bubbling, reduce the heat to low. Cover and cook for 20 minutes. The gravy should be simmering during the cooking process.
  8. 8
    After 20 minutes check the chicken to find out if its cooked at least 75 percent.
  9. 9
    Continue cooking the stew this time on an open flame, without the lid.
  10. 10
    Add the peppers and check for salt. If required adjust the seasoning at this stage.
  11. 11
    Cooking the stew without the lid on will help thicken the gravy.
  12. 12
    I prefer adding the peppers approximately 7 minutes before turning off the stove as the peppers wont turn mushy and theyll still have cooked.
  13. 13
    Once ready, serve hot.

Additional Photos

Hearty Chicken Stew - Step 1

Wash the vegetables. Peel the carrot and cut them into rounds. Cut the peppers into one inch size squares. Slice the mushrooms and the peeled celery. Chop the onion and the tomato and lastly finely chop the garlic.

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Heat the butter and Oil in a Saucepan and add the whole spices. After a few seconds add the chopped garlic and sauté.

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Then add the onions and continue sautéing until the onions start turning golden brown. Now add the chopped tomato and continue stirring frequently.

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Once the tomato pieces turn soft, add the tomato paste and stir again. Reduce the heat to a medium low and continue cooking the tomato paste for another 30 seconds. Now add 3 cups of water and mix everything well.

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Add the marinated chicken and the all the vegetables except for the red and green bell peppers.

Hearty Chicken Stew - Step 6

Cover and cook for 20 minutes. Add the peppers and check for salt. If required adjust the seasoning at this stage. Cook for another 7 minutes, then serve.

Calorie Breakdown

This hearty chicken stew recipe has an estimated 246 calories per serving, with 4 servings overall.

Recipe Calories Fats (g) Carbs (g) Net carbs (g) Protein (g)
16 oz chicken breasts (boneless, skinless) 567 16 0 0 101
0.5 tomatoes red ripe 12 0 3 2 1
1 medium carrots 25 0 6 4 1
6 fresh mushrooms 6 0 1 1 1
0.25 green peppers 7 0 2 1 0
0.25 medium red bell peppers 4 0 1 1 0
1 stalks celery 6 0 1 1 0
0.125 cup low carb tomato sauce 15 1 1 1 0
1 clove garlic 4 0 1 1 0
1 tsp, ground white pepper 7 0 2 1 0
2 tbsp butter - no salt 204 23 0 0 0
1 tbsp cooking oil 120 14 0 0 0
1 tsp, crumbled bay leaf 2 0 0 0 0
2 tsp peppercorns 10 0 2 0 0
1 cinnamon sticks 0 0 0 0 0
3 cup water 0 0 0 0 0
1 pinch salt 0 0 0 0 0
Recipe Overall 986 55 19 12 105
Per serving 246 14 5 3 26

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