This chicken stew with broccoli and kale is hearty and wholesome. The beans give this stew a creamy taste and extra texture and nutrients. Beans are the perfect addition to stews and soups to make them more filling and satisfying. This stew is packed with nutrients that are great for fueling the body through treatment.
- Heat a large sauté pan over medium heat and add 2 tablespoons of olive oil. Add the chicken to the pan and sear, about 4 minutes per side. Season with salt and pepper and transfer to a plate.
- In a large saute pan or Dutch oven, heat remaining olive oil. Add the onions and carrots to the pan. Season with salt and pepper, and saute for about 10 minutes, or until soft.
- Add the chicken stock, broccoli, chicken and thyme to the pot. Cook for about 15 minutes, or until the broccoli is tender and chicken is cooked through.
- Add the kale and beans to the pot. Season with salt and pepper and cook for about five minutes, until the kale wilts.
Alex De Los Reyes, Drexel Food Lab
1 pound chicken breast, diced
¼ cup olive oil, divided
1 medium onion, diced
2 carrots, sliced (about 2 cups)
4 cups chicken stock
1 pound broccoli florets
½ teaspoon dried thyme
1 pound chopped kale
1 can (15 ounce) cannellini beans, drained and rinsed
salt and pepper to taste