Description
A hearty and nutritious one-pot chicken and kale stew featuring tender chicken thighs and an assortment of root vegetables simmered in a flavorful broth. This comforting American main course is perfect for a wholesome dinner and is naturally gluten-free.
Ingredients
Scale
Protein & Vegetables
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
- 2 carrots, sliced
- 2 parsnips, sliced
- 1 medium sweet potato, peeled and cubed
- 2 medium Yukon gold potatoes, cubed
- 3 cups chopped fresh kale, stems removed
Aromatics & Seasonings
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
Liquids & Others
- 1 tablespoon olive oil
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 tablespoon fresh lemon juice
Instructions
- Brown the chicken: Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the chicken pieces and cook for 4 to 5 minutes until lightly browned on the outside, developing flavor and sealing in juices.
- Sauté aromatics: Add the diced onion to the pot and cook for about 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds more until fragrant, enhancing the stew’s aroma.
- Add root vegetables and liquids: Incorporate the sliced carrots, parsnips, cubed sweet potato, and Yukon gold potatoes. Pour in the chicken broth and water, ensuring the ingredients are well covered.
- Season the stew: Stir in dried thyme, rosemary, smoked paprika, salt, and black pepper. This combination provides depth and warmth to the flavor profile.
- Simmer the stew: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 25 to 30 minutes, or until the vegetables are fork-tender and the chicken is fully cooked through.
- Add kale and finish cooking: Stir in the chopped kale and simmer uncovered for an additional 5 minutes until the kale wilts and becomes tender, adding freshness and color.
- Finalize and serve: Stir in the fresh lemon juice to brighten the flavors. Taste and adjust seasoning if needed, then serve the stew warm for a comforting meal.
Notes
- For a thicker stew, mash a few of the cooked potatoes directly in the pot before adding the kale.
- This stew stores well in the refrigerator for up to 4 days and flavors deepen overnight.
