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Keto Mediterranean Chicken Stew
How to Make It
Step 1
Dice the onion, peppers, and celery, mince the garlic, and slice the mushrooms into bite-sized pieces, and the zucchini into half coins. Add a tablespoon of olive oil to a nonstick pot or deep skillet and place it over medium-high heat. Season the chicken with salt and black pepper, then, sear in the skillet for about 2-3 minutes on each side until golden brown and crusty on both sides.
Step 2
Transfer the chicken to a plate and set aside. In the same pot, sauté the onions, garlic, and celery until soft and caramelized. Add 1 or 2 tablespoons of water to deglaze the pot whenever necessary.
Step 3
Add in the peppers and mushrooms. Sauté for 3-5 minutes while occasionally stirring until the mushrooms are golden brown on the edges. Add the dried parsley, dried basil, paprika, and turmeric. Sauté for an additional 30 seconds until fragrant.
Step 4
Add the tomato sauce, chicken broth, water, and seared chicken back into the pot. Cover and cook for 10 minutes.
Step 5
Add in the zucchini and cook for another 10 minutes. Season with a crack of fresh black pepper and salt to your preference. Serve and enjoy.
Ingredients
- Extra virgin olive oil – 1 tbsp
- Chicken thigh – 500 g
- Salt – 0.5 tsp
- Black pepper – 0.25 tsp
- Onion – 1 small
- Garlic – 2 clove
- Leeks Raw – 0.25 leek
- Green bell peppers, raw – 0.5 small
- Red pepper – 0.5 small
- Mushrooms – 125 g
- Parsley, dried – 1 tsp
- Basil, dried – 0.5 tsp
- Paprika – 0.5 tsp
- Turmeric, ground – 0.5 tsp
- Tomato Basil Sauce – 0.75 cup
- Chicken broth – 1.5 cup
- Water – 0.5 cup
- Zucchini – 1 small
- Lemon – 2 wedge – 1/8 of medium
