Keto Chicken Stew Recipes
CREAMY SPICED KETO BUTTER CHICKEN
Warm spices and cilantro meets fall-off-the-bone chicken in this aromatic stew. Finish with yogurt and serve over cauliflower rice for a faux-Indian takeout night.
Provided by norasingley
Categories Chicken
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees.
- Season chicken thighs generously with salt and pepper.
- Preheat a large skillet over high heat. Add olive oil and swirl to coat. Add chicken thighs, skin side down, and saute, flipping once, until deeply golden on both sides, about 4 minutes per side.
- Remove to a plate, drain all but 1 tablespoon fat, and lower heat to medium-high. Add 1 tablespoon butter, onion, shallots, ginger, garlic, and chile. Season generously with salt and pepper and saute, stirring, until softened, 5 minutes.
- Make a well in the center of the pot and add remaining 1 tablespoon butter. When melted, add garam masala, madras curry powder, cinnamon, turmeric, tomato paste, cilantro stems, and toss to coat with butter. Cook until fragrant and toasted, 30 seconds more.
- Add chicken stock, scraping bottom of pan to deglaze, and bring to a boil. Return chicken to pan, skin side up, then transfer the pan to the oven. Cook until sauce is reduced and chicken is falling off the bone, about 50 minutes.
- Return pan to stovetop and divide chicken among serving dishes. Place pan on medium heat. Add yogurt and whisk to incorporate. Season sauce with salt and pepper and add all but 1/4 cup cilantro. Spoon sauce around chicken, top with reserved 1/4 cup cilantro, and serve with cauliflower rice.
Nutrition Facts : Calories 701.2, Fat 49.2, SaturatedFat 16.9, Cholesterol 188.4, Sodium 360.8, Carbohydrate 26.3, Fiber 4.4, Sugar 6, Protein 41.2
INSTANT POT® KETO CHICKEN AND KALE STEW
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
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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