Keto Chicken Stew Recipes

KETO CHICKEN STEW

Keto Chicken Stew image

A Kerala style Keto Chicken Stew

Provided by Sahil Makhija

Yield 8 servings

Number Of Ingredients 15

Ingredients

4 Full Chicken Legs (Drumstick and Thigh)
400 ml Coconut Cream
300 ml Water
100 grams Sliced Red Onion
100 grams Chopped Carrots
150 grams Green Beans
5 grams Ginger
5 grams Curry Leaves
10 gram Coriander
3 Cloves
8 Whole Black Peppercorns
3 pods Green Cardamom
1 Tbsp Olive Oil or Coconut oil
2 Green Chillies
Salt to Taste

Steps:

Heat the oil in a large heavy bottom saucepan and add in the cloves, peppercorns and cardamom. Fry them till the oil gets hot and they start to sizzle. Add in the sliced red onions and mix well. Once they start to turn translucent add in the two green chillies and ginger and sautee. Then add the curry leaves and continue to satuee.
Once the onions are just getting a slight bit of colour you want to add in the chicken and continue sauteing. You don't want to get any colour on the chicken you just want it to start cooking. So keep the heat on medium. Season the chicken generously with salt. When the chicken turns colour from pink to white then add in the 300ml of water.
Bring the water to the boil and turn the heat down to medium, cover with a lid and cook for 10 minutes.
Then add in the carrots, green beans and coconut cream. Give everything a good mix. Bring it back up to a boil, turn the heat down to medium and cook for another 10 minutes.
After 10 minutes the chicken should be done, vegetables should be tender and it's almost ready. If you want the stew slightly thicker you can cook it without a lid for another 5-8 minutes. You can also use xanthan gum.
Finish the stew with some fresh coriander. Serve with cauliflower rice or Keto dosa.

KETO CHICKEN STEW

Keto chicken stew image

Keto chicken stew with vegetables is nutritious, tasty and rich, comforting family friendly low carb chicken keto stew.

Provided by Ines Proloscic

Time 30m

Number Of Ingredients 17

Ingredients

Olive oil or lard 1 TBS
Chicken wings, breasts, thighs and drumsticks, deboned, with skin on + bones 1000 g/ 35 oz
Finely diced onion 115 g/ 4 oz
Pepper/capsicum cut in small pieces 320 g/11 oz
Mushrooms cut in small bite/sized pieces 250 g/8.8 oz
Celery stalk 10 g/0.35 oz
Zucchini 1 medium/160 g/5.6 oz
Tomato puree 1.5 cup/300 ml
Chicken broth or beef broth 3 cups/600 ml
Water 1 cup/200 ml
Salt to taste
Freshly ground pepper to taste
Turmeric 1 tsp
Ground paprika 1 TBS
Powdered garlic 1/2 tsp
Dried basil 1 tsp
Fresh diced parsley 2 tsp

Steps:

Heat the lard or oil in a large and deep cooking pot.
Put the bones and meat cut in small bite-sized pieces on hot oil or lard, with skin down and cook until skins are golden brown. Turn on the other side and cook for next 2-3 minutes more.
When meat is done, take it out and put it on a plate.
On the remaining fat put finely diced onion and fry until golden brown and caramelized. If sticking at the bottom, just add 1 or 2 TBS of water to collect all the goodies from the bottom and stir well with caramelized onion.
When onion is golden brown and caramelized, add all the veggies cut in small pieces, except zucchini, and cook for 3-5 minutes with occasional stirring or until it's golden brown on the edges.
Add tomato puree, broth and water, salt, pepper and other spices and herbs, stir and put the meat back in the pot.
Cook covered for 10 minutes. After 10 minutes add zucchini cut into small pieces and cook for 10 minutes more until everything is cooked.
Serve & enjoy!

Nutrition Facts : Calories 353 calories, Fat 14 grams fat, Protein 28 grams protein, ServingSize 2 cups

INSTANT POT® KETO CHICKEN AND KALE STEW

Instant Pot® Keto Chicken and Kale Stew image

Try this quick, easy, and incredibly tender chicken stew cooked with diced tomatoes. I added kale for extra green power! Serve over cauli rice for a complete and perfect keto meal.

Provided by Fioa

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 55m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon butter
½ onion, chopped
2 boneless chicken breasts, diced
1 (14.5 ounce) can diced tomatoes
3 cups chopped kale
1 cup chicken broth
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon oregano
¼ teaspoon ground black pepper

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook onion until soft and tender, about 3 minutes. Add chicken; cook until golden and crispy, about 5 minutes. Place diced tomatoes, kale, chicken broth, salt, garlic powder, oregano, and black pepper in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 8.9 g, Cholesterol 38.4 mg, Fat 4.4 g, Fiber 1.9 g, Protein 13.3 g, SaturatedFat 2.2 g, Sodium 795.8 mg, Sugar 4.1 g

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