CHAMBERLAYNE CHICKEN AND KALE STEW
This yummy and flavorful soup really brings out the flavor of the kale. Enjoy with some homemade cornbread on a cold night!
Provided by LeighAnne
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 30m
Yield 5
Number Of Ingredients 11
Steps:
- Combine the chicken broth, vegetable broth, water, chicken, cannellini beans, potatoes, pepper, salt, oregano, and garlic powder in a large pot; bring to a boil; reduce heat to medium-high and cook until the potatoes are fork-tender, about 15 minutes. Add the kale and cook another 5 minutes; serve.
Nutrition Facts : Calories 377.8 calories, Carbohydrate 58.4 g, Cholesterol 32.8 mg, Fat 6.4 g, Fiber 11.7 g, Protein 21.7 g, SaturatedFat 1.6 g, Sodium 447.2 mg, Sugar 1.8 g
BUTTERNUT SQUASH, KALE AND CHICKEN STEW
Make and share this Butternut Squash, Kale and Chicken Stew recipe from Food.com.
Provided by MJinSF
Categories Weeknight
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300ºF. Melt ghee in a large pot over medium heat. Add the onions to the pot along with 1/2 teaspoon sea salt. Cook until soft, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the thyme and coconut flour. Slowly whisk in the chicken stock and then scrape the bottom of the pot with a wooden spoon to release any browned bits.
- Add the chicken breasts and squash and bring to a simmer. Cover the pot and place it in the oven for 1 1/4 hours.
- Remove the pot from the oven and spoon out the chicken using a slotted spoon. Shred the chicken using two forks and then put the chicken back in the pot. Stir in the kale, cover and let stand for 5 minutes. Stir in parsley and season to taste with remaining 1/2 teaspoon sea salt and freshly ground pepper.
Nutrition Facts : Calories 345.5, Fat 16.2, SaturatedFat 6, Cholesterol 80, Sodium 798.2, Carbohydrate 22.4, Fiber 2.4, Sugar 6.9, Protein 27.6
SWEET POTATO, KALE AND CHICKEN STEW WITH PEANUT SAUCE
I made this up combining several recipes for sweet potato and kale soup and African peanut chicken stew. In place of ras el hanut you can use curry. Try one tablespoon peanut butter, it might be enough if you don't want it too strong.
Provided by Mia in Germany
Categories One Dish Meal
Time 40m
Yield 3 , 3 serving(s)
Number Of Ingredients 11
Steps:
- Cook the chicken breasts with one shallot in 1 cup salted water until done.
- Shred the chicken breasts, put back into broth and set aside.
- Chop the second shallot, garlic clove and ginger finely.
- Slice sweet potatoes into 1/2 inch thick, bite size pieces (the size that can be eaten with a spoon).
- In a large, deep pan heat 2 tablespoons olive oil at medium heat and fry shallot, garlic and ginger with one tablespoon ras el hanut (or curry) until fragrant.
- Add sliced sweet potato, fry until lightly browned, about 10 minutes.
- Add kale and tamari and mix, then add chicken broth and meat, mix well, cover and let simmer for about five minutes.
- Mix one tablespoon peanut butter with 1/2 cup hot water, stir until smooth.
- As soon as sweet potatoes are soft, add dissolved peanut butter. Season with salt to taste and try if you want to add another tablespoon peanut butter.
- Mix well, let simmer for another minute and serve immediately.
CHICKEN AND KALE STEW RECIPE BY TASTY
Want a cozy chicken stew that tastes like it's been braising all day, but takes just an hour to prepare? You've come to the right recipe. Comforting chicken and potatoes are bolstered with fresh herbs and kale for a dish that's warming and hearty, but not heavy.
Provided by Betsy Carter
Categories Lunch
Time 1h
Yield 6 servings
Number Of Ingredients 19
Steps:
- Make the bouquet garni: Stack the bay leaves, rosemary, thyme, and sage on top of one another. Tie a 3-inch (7 cm) length of butcher's twine around the center of herbs and secure with a knot. Set aside.
- Season the chicken all over with about 1 teaspoon salt.
- In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the chicken and cook for 1-2 minutes on one side, until golden brown and crispy. Flip and cook for another 1-2 minutes, until golden brown. Remove the chicken from the pot and set aside.
- Reduce the heat to medium and add the remaining tablespoon of oil if the pot looks dry. Melt the butter until just bubbling. Add the onion and carrots and season with ½ teaspoon salt. Cook for 2-3 minutes, stirring occasionally, until the onion is translucent and carrot is beginning to soften. Stir in the garlic and red pepper flakes, if using. Add the flour and cook for 2-3 minutes, until the vegetables are well-coated and the flour is lightly toasted, stirring occasionally to prevent burning.
- Deglaze the pan with the wine, scraping up any browned bits on the bottom of the pan.
- Add the chicken stock, bouquet garni, 2-3 teaspoons of salt, and the potatoes. Increase the heat to medium-high and bring to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 20-25 minutes, until the potatoes are tender.
- Return the chicken to the pot, along with the kale. Season the stew with more salt to taste and the black pepper. Cook until the chicken is warmed through and the kale is just wilted and tender, and the chicken is cooked through, about 2-3 minutes.
- Ladle the stew into bowls and top with freshly grated Parmesan cheese and more red pepper flakes. Serve warm.
- Enjoy!
Nutrition Facts : Calories 1045 calories, Carbohydrate 84 grams, Fat 68 grams, Fiber 3 grams, Protein 17 grams, Sugar 14 grams
LAMB AND KALE STEW
Make and share this Lamb and Kale Stew recipe from Food.com.
Provided by Colby S.
Categories < 4 Hours
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Rinse and pat dry lamb, allow lamb to come to room temperature Then brown the lamb in oil, in batches. (A nice steel pot would probably produce better meat brownings). Remove meat to the side.
- Pour out the oil but keep the brownings.
- Release the brownings with some tomato paste and a 28 0z can of whole tomatoes, stirring, and chopping up the tomatoes.
- Add meat back in, and stew or 1.5 hrs, with salt, pepper, and garlic, per your taste. Add water to just cover, if needed. (I offset the water with more tomato paste).
- Add red potatoes, chopped onions, chopped kale, rosemary, and carrots.
- More water, if needed. (You're looking to keep just covered, or just shy of covered).
- Stew until both carrots and potatoes are tender but not mushy. Carrots can be a bit more firm than the potatoes. I like it that way.
Nutrition Facts : Calories 449.1, Fat 24.1, SaturatedFat 8.5, Cholesterol 100, Sodium 184.4, Carbohydrate 28.2, Fiber 5.9, Sugar 9.3, Protein 31.5
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