chicken, sweet potato & kale stew
(1 RATING)
Thighs are perfect for this recipe since dark meat stays moist & tender during cooking.
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prep time
5 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 pound chicken thighs, skinless & boneless, cut into 1" pieces
- 2 tablespoons all purpose flour
- 1 1/2 teaspoons thyme, dried
- 1/2 teaspoon salt
- 1/8 - 1/4 teaspoon cayenne pepper
- 2 teaspoons olive oil, extra virgin
- 1 medium onion, chopped
- 1 small red or yellow bell pepper, cut into 3/4" pieces
- 1 large sweet potato, scrubbed & coarsely chopped
- 1 1/2 cups chicken broth, low salt
- 3 cups packed coarsely chopped kale or swiss chard
How To Make chicken, sweet potato & kale stew
-
Step 1Toss chicken, flour, thyme, salt & cayenne in medium bowl until chicken is coated.
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Step 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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Step 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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