Keto Chipotle Chicken Stew Recipes

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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

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

SLOW-COOKER CHIPOTLE CHICKEN STEW



Slow-Cooker Chipotle Chicken Stew image

Provided by Food Network Kitchen

Time 8h

Yield 4 servings

Number Of Ingredients 12

1 1/4 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
2 teaspoons ground cumin
Kosher salt and freshly ground pepper
1 onion, chopped
1 15-ounce can diced fire-roasted tomatoes with green chiles
1 chipotle chile in adobo sauce, seeded and chopped, plus 1 tablespoon sauce from the can
1/2 teaspoon dried oregano
1 cup frozen corn (preferably fire-roasted), thawed
8 corn tortillas
1/4 cup crumbled Cotija cheese
1 avocado, diced
1/2 cup fresh cilantro, torn

Steps:

  • Put the chicken in a 6- to 8-quart slow cooker and sprinkle with 1 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper. Add the onion, tomatoes, chipotle and adobo sauce, oregano, the remaining 1 teaspoon cumin and 1/2 teaspoon salt. Cover and cook on low until the chicken is tender and the sauce is slightly thickened, about 7 1/2 hours. Add the corn and stir until warmed through.
  • Warm the tortillas in a dry skillet or in the microwave. Top each serving of stew with cheese, avocado and cilantro. Serve with the warm tortillas.

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

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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