Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This one pot chicken and kale stew with winter vegetables for busy families
- Easy to Make: This recipe requires minimal preparation and can be cooked in under an hour, making it perfect for busy weeknights.
- Customizable: You can use any combination of winter vegetables you like, and add your favorite spices and seasonings to suit your taste.
- Nourishing: This stew is packed with protein, fiber, and vitamins, making it a healthy and satisfying meal for the whole family.
- One Pot Wonder: This recipe is cooked in just one pot, making cleanup a breeze and reducing the risk of messy kitchen counters.
- Affordable: This recipe uses affordable ingredients and can be made with leftover vegetables, making it a budget-friendly option for families.
- Freezer Friendly: This stew can be frozen for up to 3 months, making it a great option for meal prep and future meals.
- Perfect for Crowds: This recipe can be easily scaled up or down to feed a crowd, making it perfect for family gatherings and parties.
- Delicious Leftovers: This stew is even better the next day, making it a great option for leftovers and meal prep.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, kale, winter vegetables such as carrots, potatoes, and onions, chicken broth, and diced tomatoes. Each of these ingredients plays a crucial role in the flavor and texture of the stew. The chicken provides lean protein, while the kale adds a boost of vitamins and antioxidants. The winter vegetables add natural sweetness and texture, while the chicken broth and diced tomatoes provide a rich and savory flavor. When selecting these ingredients, choose fresh and organic options whenever possible, and consider using leftover vegetables to reduce food waste.
How to Make one pot chicken and kale stew with winter vegetables for busy families
Heat a large pot or Dutch oven over medium-high heat, adding a tablespoon of olive oil to the bottom.
Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
Add the sliced onions to the pot and cook until they are softened and translucent, about 5 minutes.
Add the chopped carrots, potatoes, and any other desired winter vegetables to the pot. Cook for an additional 5 minutes, stirring occasionally.
Pour in the chicken broth and diced tomatoes, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
Stir in the chopped kale and cooked chicken, cooking until the kale is wilted and the chicken is heated through.
Season the stew with salt and pepper to taste, then serve hot, garnished with fresh herbs or crusty bread.
Tips for Perfect Results
Choose fresh, organic ingredients whenever possible to ensure the best flavor and texture in your stew.
Cook the vegetables until they are tender, but still crisp. Overcooking can make them mushy and unappetizing.
Add aromatics like onions, garlic, and carrots to the pot for added depth and complexity of flavor.
Choose a large, heavy pot or Dutch oven to cook the stew, as this will help to distribute the heat evenly and prevent scorching.
Let the stew simmer for at least 20-25 minutes to allow the flavors to meld together and the ingredients to cook through.
Taste the stew regularly and adjust the seasoning as needed to ensure the best flavor.
Serve the stew with crusty bread or over mashed potatoes for a filling and satisfying meal.
Experiment with different spices and seasonings to add unique flavor to your stew.
Common Mistakes to Avoid
-
Not Browning the Chicken: Failing to brown the chicken can result in a lack of flavor and texture in the stew.
Fix: Make sure to brown the chicken on all sides before adding the vegetables and broth.
-
Overcooking the Vegetables: Overcooking the vegetables can make them mushy and unappetizing.
Fix: Cook the vegetables until they are tender, but still crisp.
-
Not Using Enough Liquid: Using too little liquid can result in a thick, starchy stew.
Fix: Use enough chicken broth and diced tomatoes to cover the ingredients and create a rich, flavorful sauce.
-
Not Seasoning Enough: Failing to season the stew can result in a bland, unappetizing flavor.
Fix: Taste the stew regularly and adjust the seasoning as needed to ensure the best flavor.
Variations & Substitutions
Replace the chicken with roasted vegetables, such as eggplant, zucchini, and red bell peppers, and use vegetable broth instead of chicken broth.
Use gluten-free chicken broth and omit any gluten-containing ingredients, such as wheat-based seasonings.
Add diced jalapenos or red pepper flakes to the stew for an extra kick of heat.
Add sliced or chopped mushrooms to the stew for added flavor and texture.
Add cooked lentils to the stew for a boost of protein and fiber.
Serve the stew over cooked quinoa for a nutritious and filling meal.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze the stew to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 3-5 days. Let it cool to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Let it cool to room temperature before freezing, and thaw it overnight in the refrigerator before reheating. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use frozen vegetables?
Yes, you can use frozen vegetables in this recipe. Just thaw them first and pat dry with paper towels to remove excess moisture. Keep in mind that frozen vegetables may affect the texture and flavor of the stew slightly.
Is this recipe gluten-free?
This recipe is gluten-free as long as you use gluten-free chicken broth and omit any gluten-containing ingredients. Be sure to check the labels of your ingredients to ensure they are gluten-free.
Can I make this in a slow cooker?
Yes, you can make this recipe in a slow cooker. Brown the chicken and cook the vegetables in a skillet, then transfer everything to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours.
Can I add other ingredients to the stew?
Yes, feel free to customize the stew to your taste by adding your favorite ingredients. Some ideas include diced bell peppers, chopped celery, or sliced mushrooms. Just be sure to adjust the cooking time and seasoning accordingly.
How do I reheat the stew?
To reheat the stew, simply place it in a pot over low heat and stir occasionally until warmed through. You can also reheat it in the microwave in 30-second increments, stirring between each heating cycle, until hot and steaming.
Can I freeze the stew in individual portions?
Yes, you can freeze the stew in individual portions for a quick and easy meal. Simply divide the stew into airtight containers or freezer bags, label, and freeze. Reheat as needed.
How long does the stew last in the refrigerator?
The stew will last for 3-5 days in the refrigerator. After 5 days, it's best to freeze the stew to prevent bacterial growth and foodborne illness.
one pot chicken and kale stew with winter vegetables for busy families
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large red bell pepper, chopped
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1: Heat oil in pot. Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Step 2: Add garlic and cook. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Step 3: Add chicken and cook. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Step 4: Add vegetables and cook. Add the chopped carrots, potatoes, and red bell pepper to the pot. Cook for 5 minutes, until the vegetables start to soften.
- Step 5: Add kale and cook. Add the chopped kale to the pot and cook until wilted, about 3-5 minutes.
- Step 6: Add chicken broth and spices. Add the chicken broth, thyme, salt, and pepper to the pot. Stir to combine.
- Step 7: Return chicken to pot. Return the chicken to the pot and bring the mixture to a boil.
- Step 8: Reduce heat and simmer. Reduce the heat to low and simmer the stew for 20-25 minutes, until the chicken is cooked through and the vegetables are tender.
- Step 9: Serve and enjoy. Serve the stew hot, garnished with fresh herbs if desired.
Recipe Notes
- Storage tip: Cool the stew to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the stew through step 6, then refrigerate or freeze until ready to finish cooking.
- Substitution: Swap the kale for spinach or collard greens if desired.
- Pro tip: Use a high-quality chicken broth for the best flavor.
- Variation: Add diced ham or bacon for added protein and flavor.
- Leftovers: Use leftover stew as a filling for sandwiches or as a topping for baked potatoes.
