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Why You'll Love This batch cook hearty chicken stew with kale and sweet potatoes for family
- Easy to Make: This recipe is simple to prepare and can be made in large quantities, perfect for feeding a crowd.
- Healthy and Nutritious: This stew is packed with protein, fiber, and vitamins, making it a great option for a healthy meal.
- Customizable: You can customize this recipe to suit your family's tastes by adding or substituting different ingredients.
- Make-Ahead Friendly: This recipe can be made ahead of time and refrigerated or frozen for later, making it perfect for busy families.
- Cost-Effective: This recipe is budget-friendly and can be made with ingredients you likely already have on hand.
- Delicious: This stew is incredibly flavorful and is sure to become a new family favorite.
- Perfect for Meal Prep: This recipe is perfect for meal prep, as it can be made in large quantities and refrigerated or frozen for later.
- Great for Leftovers: This stew is great for leftovers, as it can be reheated and served for lunch or dinner the next day.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, sweet potatoes, kale, onions, garlic, and chicken broth. The chicken provides protein, while the sweet potatoes add natural sweetness and fiber. The kale adds a boost of vitamins and antioxidants, and the onions and garlic add flavor. The chicken broth helps to bring all the ingredients together and adds moisture to the stew. When selecting these ingredients, choose fresh and high-quality options. For the chicken, you can use either breast or thighs, depending on your preference. For the sweet potatoes, choose ones that are firm and have no signs of bruising. For the kale, choose fresh leaves with no signs of wilting. You can also substitute some of these ingredients with others, such as using beef or pork instead of chicken, or using spinach instead of kale.
How to Make batch cook hearty chicken stew with kale and sweet potatoes for family
Preheat your oven to 400°F (200°C). Chop the onions and garlic, and set them aside. Peel and chop the sweet potatoes into 1-inch cubes.
Heat a large Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
Reduce the heat to medium and add the chopped onions to the pot. Cook until they are softened and translucent, about 5 minutes.
Add the minced garlic and chopped sweet potatoes to the pot. Cook for 1-2 minutes, until the garlic is fragrant.
Add the chicken broth and chopped kale to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the sweet potatoes are tender.
Return the chicken to the pot and cook until heated through, about 5-10 minutes.
Season the stew with salt and pepper to taste, then serve hot, garnished with chopped fresh herbs, if desired.
Tips for Perfect Results
Choose fresh and high-quality ingredients, such as fresh kale and sweet potatoes, to ensure the best flavor and texture.
Cook the chicken until it is heated through, but avoid overcooking it, as it can become dry and tough.
Add aromatics, such as onions and garlic, to the pot to add depth of flavor to the stew.
Use a high-quality chicken broth as the cooking liquid to add flavor and moisture to the stew.
Season the stew with salt and pepper to taste, and adjust the seasoning as needed to ensure the best flavor.
Serve the stew with crusty bread, such as baguette slices or cornbread, to mop up the flavorful broth.
Make a large batch of the stew and refrigerate or freeze it for later, making it a great option for meal prep.
Customize the stew to your taste by adding or substituting different ingredients, such as using beef or pork instead of chicken.
Common Mistakes to Avoid
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Overcooking the Chicken: Overcooking the chicken can make it dry and tough. To avoid this, cook the chicken until it is heated through, but still juicy and tender.
Fix: Check the chicken frequently while it is cooking, and remove it from the pot as soon as it is cooked through.
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Not Using Enough Aromatics: Not using enough aromatics, such as onions and garlic, can result in a stew that lacks depth of flavor. To avoid this, use a generous amount of aromatics and cook them until they are softened and fragrant.
Fix: Add more aromatics to the pot, and cook them until they are softened and fragrant before adding the other ingredients.
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Not Seasoning Enough: Not seasoning the stew enough can result in a dish that lacks flavor. To avoid this, season the stew generously with salt and pepper, and adjust the seasoning as needed.
Fix: Taste the stew frequently while it is cooking, and adjust the seasoning as needed to ensure the best flavor.
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Not Using the Right Cooking Liquid: Not using the right cooking liquid, such as chicken broth, can result in a stew that lacks flavor and moisture. To avoid this, use a high-quality cooking liquid and adjust the amount as needed.
Fix: Use a high-quality cooking liquid, such as chicken broth, and adjust the amount as needed to ensure the best flavor and moisture.
Variations & Substitutions
Substitute beef for the chicken and add diced potatoes instead of sweet potatoes.
Substitute pork for the chicken and add more kale to the pot.
Omit the chicken and add more vegetables, such as carrots and zucchini, to the pot.
Add diced jalapenos or red pepper flakes to the pot for an extra kick of heat.
Add sliced mushrooms and leeks to the pot for added flavor and texture.
Add canned tomatoes to the pot for a rich and tangy flavor.
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 days. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Thaw the stew overnight in the refrigerator and reheat 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 freeze this recipe?
Yes, you can freeze this recipe for up to 3 months. Thaw the stew overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
What can I serve with this recipe?
This recipe is perfect served with crusty bread, such as baguette slices or cornbread, to mop up the flavorful broth. You can also serve it with a side salad or roasted vegetables for a well-rounded meal.
Can I customize this recipe to my taste?
Yes, you can customize this recipe to your taste by adding or substituting different ingredients. Some ideas include adding diced bell peppers, using beef or pork instead of chicken, or adding a splash of red wine for added depth of flavor.
Is this recipe healthy?
Yes, this recipe is healthy and nutritious. The chicken provides protein, while the sweet potatoes and kale add fiber and vitamins. The stew is also low in calories and fat, making it a great option for a healthy meal.
Can I make this recipe 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 and cook on low for 6-8 hours.
Can I make this recipe in a pressure cooker?
Yes, you can make this recipe in a pressure cooker. Brown the chicken and cook the vegetables in a skillet, then transfer everything to the pressure cooker and cook for 20-30 minutes.
batch cook hearty chicken stew with kale and sweet potatoes for family
Ingredients
- 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 2 medium sweet potatoes, peeled and cubed
- 2 cups kale, stems removed and discarded, leaves coarsely chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1/2 cup heavy cream or half-and-half (optional)
Instructions
- Heat the oil in a large pot. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the chopped onion and cook until it's translucent and starting to caramelize, about 5 minutes.
- Add the chicken and cook until browned. Add the chicken to the pot and cook until it's browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
- Add the garlic, thyme, salt, and pepper. Add the minced garlic, dried thyme, salt, and pepper to the pot. Cook for 1 minute, stirring constantly, until the garlic is fragrant.
- Add the sweet potatoes and chicken broth. Add the cubed sweet potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are tender.
- Add the kale and cook until wilted. Add the chopped kale to the pot and cook until it's wilted, about 5 minutes.
- Return the chicken to the pot and simmer. Return the browned chicken to the pot and simmer the stew for an additional 5-10 minutes, or until the chicken is cooked through and the flavors have melded together.
- Stir in the heavy cream (if using). If using heavy cream or half-and-half, stir it in during the last 2 minutes of cooking. This will add a rich and creamy texture to the stew.
- Serve and enjoy. Serve the stew hot, garnished with fresh herbs or a sprinkle of paprika, if desired.
Recipe Notes
- Storage tip: Let the stew cool completely, then refrigerate or freeze it for later use. Reheat it gently over low heat, adding a splash of water or broth if needed to thin the stew.
- Make ahead: Prepare the stew up to a day in advance, then refrigerate or freeze it until ready to serve. Reheat it gently over low heat, adding a splash of water or broth if needed to thin the stew.
- Substitution: Swap the sweet potatoes for diced carrots or parsnips, or use a combination of root vegetables for added flavor and nutrition.
- Pro tip: For an extra-rich and creamy stew, add a tablespoon or two of all-purpose flour to the pot with the garlic and thyme. Cook for 1-2 minutes, stirring constantly, before adding the chicken broth and sweet potatoes.
- Variation: Add some diced bell peppers or mushrooms to the pot for added flavor and nutrients. You can also use different types of protein, such as sausage or bacon, for a heartier stew.
- Leftovers: Use leftover stew as a filling for sandwiches or wraps, or serve it over rice or noodles for a quick and easy meal.
