We’ve been having some cold rainy days, and in my books, cold rainy days call for this Hearty Chicken Stew.
This recipe is a simple one that came into existence one weekend when my mom decided to do some cooking – something that didn’t happen very often.
Needless to say, we were so impressed with this dish she came up with, that it became a staple for rainy day dinners and lazy sunday lunches.
At home we used to make it in a pressure cooker, meaning it barely took 30 minutes from start to finish. Now, since I don’t have my own pressure cooker, it takes longer obviously, but still no more than an hour.
How to make Keto Chicken Stew:
- Grab some chicken,
- Some chopped zucchini,
- Chopped Carrot,
- Sliced mushrooms,
- Onion, and
- Optional baby potatoes.
Throw these ingredients into a pot with a handful of herbs and spices and chicken stock and let it simmer away.
We would always eat this meal with some fragrant Basmati rice, which is a very important part to me. If you’re living the low-carb, whole ingredient life, like we are, feel free to leave the rice and the potatoes, unless this is your carby meal of the week.
I am not a big fan of “cheat” days, because in my experience that creates bad feeling towards food. What has always worked for me was eating whatever I like, but doing so in moderation.
Once you let go of negative feelings towards food, it tends to be easier to exercise self-control, at least in my experience. Balance is the key to everything.
So, even though we mainly share low-carb recipes on Chirpy – we do eat carbs occasionally, BUT we always try to keep it natural (potatoes, corn, etc). You won’t easily catch us eating pasta, bread or other processed carbs.
This is my favorite not-so-low-carb meal, and even though I could easily leave out the baby potatoes, I choose not to.
Whenever I wake up and see a gray day outside the window, I get super excited, because rainy days are my favorite, PLUS I immediately start planning this meal, because this meal takes my rainy days to the next level of amazing.
Easy Low-Carb Chicken Stew Recipe- Pin It!
- 6 • chicken pieces we used thighs and legs
- 2 • onions
- 2 • small zucchini sliced into rounds
- 1 cup • baby potatoes
- 4 • medium carrots peeled and sliced into rounds
- 2 cup • white button mushrooms halved
- 2 cups • vegetable broth
- 1 tsp • dried thyme
- 1 tsp • ground coriander
- to taste • salt and pepper
- Season the chicken with thyme, coriander, salt and pepper.
- Heat up a large pot and sear the chicken, until the skin has browned and rendered a bit.
- Add all the rest of the ingredients and bring to a boil.
- Lower the heat and simmer, covered, for approximately 30 minutes.