chicken, sweet potato & kale stew
(1 rating)
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Thighs are perfect for this recipe since dark meat stays moist & tender during cooking.
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(1 rating)
yield
4 serving(s)
prep time
5 Min
cook time
20 Min
method
Stove Top
Ingredients For chicken, sweet potato & kale stew
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1 lbchicken thighs, skinless & boneless, cut into 1" pieces
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2 Tbspall purpose flour
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1 1/2 tspthyme, dried
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1/2 tspsalt
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1/8 - 1/4 tspcayenne pepper
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2 tspolive oil, extra virgin
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1 mdonion, chopped
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1 smred or yellow bell pepper, cut into 3/4" pieces
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1 lgsweet potato, scrubbed & coarsely chopped
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1 1/2 cchicken broth, low salt
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3 cpacked coarsely chopped kale or swiss chard
How To Make chicken, sweet potato & kale stew
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1Toss chicken, flour, thyme, salt & cayenne in medium bowl until chicken is coated.
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2Heat large saucepan over medium heat until hot. Add oil; heat until hot. Add chicken mixture; cook & stir 3 minutes. Add onion; cook & stir 2 minutes or until chicken is no longer pink on outside.
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3Add bell pepper, sweet potato & broth; bring to boil, stirring to scrape up any browned bits from bottom of pan. Reduce heat to low; simmer, covered, 5 minutes. Stir in kale; cook, uncovered, 8 minutes or until chicken is no longer pink in center & vegetables are tender, stirring occasionally.
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