Course: Main Course
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
- ▢2 lbs chicken thighs
- ▢3 tomatoes
- ▢1 red bell pepper
- ▢1 habanero pepper use ½ if you don’t want it too spicy
- ▢½ cup olive oil
- ▢1 cup chicken stock (broth)
- ▢1 onion
- ▢1 tsp bouillon powder
- ▢½ tsp thyme
- ▢½ tsp black pepper
- ▢½ tsp curry powder
- ▢½ tsp salt
- ▢extra salt and black pepper for the chicken rub
- Wash and pat dry the chicken.
- Rub the chicken thighs with salt and black pepper, and leave them in a bowl.
- Heat olive oil in a pan.
- Brown the chicken on each side (about 10 minutes each).
- Cut the onion into two and chop one part into small pieces.
- When the chicken is done, take it out and set it aside.
- Blend the tomatoes, red bell pepper, habanero pepper, and the other half of the onion.
- Sauté the chopped onion in the oil till translucent.
- Pour the blended tomato and pepper mix and boil for 5 minutes.
- Add chicken, stock, bouillon, curry, and thyme.
- Taste for salt and add more if necessary.
- Cook for 20 minutes or until chicken is done.
This recipe serves 6 and contains 2 net carbs per serving.
- I used chicken thighs for this stew, but you can use chicken drumsticks or mix and match both parts.
- When browning the chicken, do it in batches if you need to, but don’t overcrowd the pan.
- You can brown your chicken in the air fryer. Preheat to 390F and brown for 10 minutes on each side.
- If you add water when blending the tomatoes and peppers, pour the mix into a pot and let the excess water evaporate.
- The stew is quite spicy, even with just one habanero pepper. If it’s too spicy for you, use half a habanero pepper or use cayenne pepper instead.
- For an infusion of flavor, try making this turkey stew with fire-roasted tomatoes!
Calories: 449kcal | Carbohydrates: 4g | Protein: 37g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 148mg | Sodium: 312mg | Potassium: 352mg | Fiber: 2g | Sugar: 2g | Vitamin A: 755IU | Vitamin C: 28mg | Calcium: 12mg | Iron: 1mg