Low Carb Spanish Chicken Stew
Low carb Spanish Chicken Stew is an easy, heartwarming dish that you can make in one pot. Sauteed onions and garlic are joined together with chorizo, tomato paste, diced tomatoes, and chicken stock. Then bone-in chicken thighs are added and cooked in the tomato broth mixture until tender and falling off the bone. Right before serving, sliced colorful bell peppers are added along with briny green pitted olives. This is the best Keto Spanish food for meal prepping! Delicious over cauliflower rice too, for added vitamins and fiber.
How to Make It
Step 1
Heat a large saucepan over medium-high heat until hot. Add in the diced white onion and minced garlic cloves. Stir for a couple of seconds. Then add the ¼ tsp sea salt. Cook for a total of 30 seconds. You do not need any browning on the aromatics.
Step 2
Next, add in the chorizo and saute until the meat starts to brown. Add in the tomato paste and cook for 30 seconds or until fragrant. Add in the diced tomatoes.
Step 3
Give everything a good stir. Add in the chicken stock, and then add in the chicken thighs. Cover the pot with a lid and cook for about an hour at a simmer or until the chicken thighs are tender.
Step 4
Right before serving, add in sliced bell peppers and the green olives. Cook until just heated through. Serve immediately!
Ingredients
- Extra virgin olive oil
1 tbsp
- Onion, white, yellow or red, raw
1 large
- Garlic
4 clove
- Salt, sea salt
0.25 tsp
- Chorizo
60 g
- Tomato paste
1 tbsp
- Petite Diced Tomatoes
14 fl oz
- Chicken broth
1 qt
- Red pepper
1 large – 3″ diameter x 3 3/4″
- Yellow pepper
1 large – 3″ diameter x 3 3/4″
- Italian Castelvetrano Whole Green Olives
6 oz