one pot chicken and kale stew with garlic and carrots for cold evenings

Ingredients

• 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
• 2 medium carrots, peeled and chopped
• 3 cloves garlic, minced
• 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
• 1 medium onion, chopped
• 2 cups chicken broth
• 1/2 cup water
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Step 1: Heat Oil and Cook Chicken. Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. Step 2: Cook Aromatics. Reduce the heat to medium and add the chopped onion to the pot. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
3. Step 3: Add Carrots and Cook. Add the chopped carrots to the pot and cook, stirring occasionally, for 5 minutes, until they begin to soften.
4. Step 4: Add Kale and Cook. Add the chopped kale to the pot and cook, stirring occasionally, until wilted, about 3-5 minutes.
5. Step 5: Add Broth and Chicken. Add the chicken broth, water, thyme, salt, and pepper to the pot. Stir to combine, then add the browned chicken back to the pot.
6. Step 6: Simmer Stew. Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, until the chicken is cooked through and the vegetables are tender.
7. Step 7: Serve and Garnish. Serve the stew hot, garnished with chopped fresh parsley.
8. Step 8: Store Leftovers. Let the stew cool, then refrigerate or freeze for later use.