Smoked Paprika Chicken Kale And Bean Stew Recipes
SMOKED PAPRIKA CHICKEN, KALE, AND BEAN STEW
A delicious, Spanish-inspired dish, using vitamin-packed kale and borlotti beans in a lovely smoky sauce.
Provided by Melanie Booth
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat. Add chicken thighs, onion, and garlic. Cook and stir until starting to brown, about 10 minutes. Add sherry and smoked paprika; cook and stir until mostly reduced, about 5 minutes.
- Stir borlotti beans, tomatoes, and chicken bouillon cube into the pot. Cook and stir until flavors combine, about 10 minutes. Stir in kale; simmer until thickened into a stew consistency, about 20 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 30.1 g, Cholesterol 68.6 mg, Fat 11.5 g, Fiber 8.6 g, Protein 27.2 g, SaturatedFat 2.7 g, Sodium 1084.8 mg, Sugar 3.8 g
SMOKY CHICKEN, BEAN & KALE STEW
Enjoy this chicken, bean and kale one-pot for a hearty family stew with a smoky paprika flavour. Serve with some crusty garlic bread to soak up the juices
Provided by Cassie Best
Categories Dinner
Time 1h35m
Number Of Ingredients 15
Steps:
- Heat the oil in a large casserole pan. Tip in the chicken and cook for a few minutes each side until golden brown - do this in batches so you don't overcrowd the pan. Remove the chicken and set aside.
- Put the pancetta in the pan and cook for 5 mins until starting to crisp. Push to one side and add the onion, cooking until softened, about 8 mins. Stir in the garlic and cook for another 1 min.
- Add the paprika, bay, vinegar, tomatoes and sugar, then crumble in the stock cube. Add two cans full of water (800ml), season well and return the chicken to the pan. Cover and simmer over a low heat for 30 mins - bubbles should only break the surface now and then.
- Uncover the pan and cook for another 30 mins until the stew has reduced to a rich broth. The tomatoes should have brokendown by now, but if they're still quite chunky, squash them with the back of a wooden spoon. Use two forks to pull apart the larger chunks of chicken.
- Stir the beans and kale into the stew, cover with a lid and cook for 5 mins to wilt the kale and heat the beans through. Serve in deep bowls with chunks of garlic bread and a drizzle of good extra virgin olive oil, if you like. To freeze the stew, leave to cool completely, then transfer to a freezerproof container. Will keep for up to three months. Defrost thoroughly, then reheat until piping hot.
Nutrition Facts : Calories 403 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 1.6 milligram of sodium
SMOKED PAPRIKA CHICKEN, KALE, AND BEAN STEW
A delicious, Spanish-inspired dish, using vitamin-packed kale and borlotti beans in a lovely smoky sauce.
Provided by Melanie Booth
Categories Chicken Stew
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat. Add chicken thighs, onion, and garlic. Cook and stir until starting to brown, about 10 minutes. Add sherry and smoked paprika; cook and stir until mostly reduced, about 5 minutes.
- Stir borlotti beans, tomatoes, and chicken bouillon cube into the pot. Cook and stir until flavors combine, about 10 minutes. Stir in kale; simmer until thickened into a stew consistency, about 20 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 30.1 g, Cholesterol 68.6 mg, Fat 11.5 g, Fiber 8.6 g, Protein 27.2 g, SaturatedFat 2.7 g, Sodium 1084.8 mg, Sugar 3.8 g
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- Add the olive oil to a large pot over a medium heat. Add the onion and cook for 5 minutes then add the garlic and cook for another few minutes.
- Add the spices and some salt and pepper and stir well. Add the tomatoes and bring to a simmer, cook for 20 minutes until thickened.
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- Place oil in large stock pot or dutch oven over medium heat. Once hot, add potatoes, onion, kale & garlic. Saute until kale is wilted and potato & onion are showing a little color.
- Add the paprika, chicken and beans. Cook for 2-3 minutes, to cook outer edges of chicken and release flavor of paprika.
- Add bay leaves, stock & tomatoes. Stir. Once it comes to slight boil, reduce to low, cover and simmer for minimum of 2 hours, preferably 3.
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- Finely dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large soup pot with the olive oil and sauté over medium heat until the onions are soft and transparent.
- Add the curry powder, smoked paprika, and red pepper flakes to the pot and continue to stir and cook for 1-2 minutes more to toast the spices.
- While the onion, garlic, and ginger are sautéing, peel the potatoes and cut them into 1-inch cubes. Drain the chickpeas.
- Once the spices are toasted, add the potatoes, fire roasted diced tomatoes (with juices), and chickpeas to the pot. Pour the vegetable broth over top, then stir until everything is combined.
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