Chicken And Kale Stew Recipe By Tasty Food

SWEET POTATO, KALE AND CHICKEN STEW WITH PEANUT SAUCE

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.

BUTTERNUT SQUASH, KALE AND CHICKEN STEW

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.

CITRUSY TOM YUM CHICKEN STEW WITH YAMS & KALE (SLOW COOKER)

Steps:

• Combine the lime juice, orange juice, tomatoes, onion, bell pepper, chili peppers, ginger, soy sauce, fish sauce and tom yum paste in a food processor. Pulse once or twice so the mixture resembles a chunky salsa.
• Add this sauce to the slow cooker along with the chicken, lemongrass, kaffir lime leaves and water. You may need to break the lemongrass in half for it to fit in the pot- that's fine. Mix lightly, and cover and cook on low for 3 hours.
• After 3 hours, add the yams, nestling them underneath the chicken. Cook for a further 1 1/2 hours.
• Finally, add the kale, basil and cilantro. Increase heat to high and cook for a further 30 minutes, or until the yams and kale are cooked through.
• Stir; remove & discard lemongrass & lime leaves. Serve with or without rice/noodles.

SMOKY CHICKEN, BEAN & KALE STEW

Steps:

• Heat the oil in a large casserole pan. Tip in the chicken and cook for a few minutes each side until golden brown - do this in batches so you don't overcrowd the pan. Remove the chicken and set aside.
• Put the pancetta in the pan and cook for 5 mins until starting to crisp. Push to one side and add the onion, cooking until softened, about 8 mins. Stir in the garlic and cook for another 1 min.
• Add the paprika, bay, vinegar, tomatoes and sugar, then crumble in the stock cube. Add two cans full of water (800ml), season well and return the chicken to the pan. Cover and simmer over a low heat for 30 mins - bubbles should only break the surface now and then.
• Uncover the pan and cook for another 30 mins until the stew has reduced to a rich broth. The tomatoes should have brokendown by now, but if they're still quite chunky, squash them with the back of a wooden spoon. Use two forks to pull apart the larger chunks of chicken.
• Stir the beans and kale into the stew, cover with a lid and cook for 5 mins to wilt the kale and heat the beans through. Serve in deep bowls with chunks of garlic bread and a drizzle of good extra virgin olive oil, if you like. To freeze the stew, leave to cool completely, then transfer to a freezerproof container. Will keep for up to three months. Defrost thoroughly, then reheat until piping hot.

CHICKEN AND KALE STEW (CROCK POT, PALEO)

Steps:

• Wash the chicken and cut into bite-size pieces. Place into the pot of a slow cooker.
• On top of the chicken add the diced onion, cubed carrots, cubed sweet potato, garlic, chicken broth, tomato paste, balsamic vinegar, mustard, and bay leaves. Stir to mix everything together. Turn the slow cooker on.
• high heat for 3 to 4 hours, or until the carrots and sweet potato are tender.
• Add the kale and stir to combine; cook for 1 hour more. Taste the stew and season with sea salt and pepper. Remove the bay leaves, and serve.
• If you don't like your chicken chunky, you can add the chicken breasts whole and shred the chicken at the end of cooking by using a fork or the back of a spoon.

RANCH CHICKEN STEW WITH KALE

Steps:

• Heat oil in a large pot or Dutch oven over medium heat. Add onion and saute until soft, about 5 minutes. Add kale. Stir in garlic, oregano, and ranch seasoning mix; cook until fragrant, about 1 minute.
• Add chicken and toss until evenly combined with onion mixture. Pour in chicken broth and bring to a boil. Reduce heat to a simmer.
• Mash 1 can beans in a medium bowl until chunky. Add to the stew along with whole beans and chile peppers. Simmer, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper.
• Ladle into bowls and squeeze lime juice over the top.

CHICKEN AND KALE STEW RECIPE BY TASTY

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!