Smoky Chicken Stew with Butternut Squash and Kale
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
5 out of 5 stars
(12)
Ingredients
4 servings
- 1 tablespoon extra virgin olive oil
- 4 ounces 2 links spicy chicken sausage, diced
- ½ Spanish onion (finely chopped)
- 3 cloves garlic (minced)
- 2½ teaspoons smoked paprika
- 1 teaspoon dried oregano
- ¼ teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 1 pinch cayenne pepper (optional)
- One 14.5-ounce can diced tomatoes (I like to use fire roasted tomatoes when possible for extra smokiness.)
- 3 cups cubed butternut squash (go for ½-inch cubes)
- ½ bunch lacinato kale (center ribs removed, chopped (about 2 cups)
- 4 cups low-sodium chicken broth
- 1 pound boneless (skinless chicken thighs)
- Salt
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Preparation
Step 1
Heat 1 tablespoon olive oil in a Dutch oven or large saucepan over medium heat. When the oil is hot and shimmering, add the chicken sausage and cook for about 5 minutes until lightly browned. Add the onion and garlic to the pan and cook for 2 to 3 minutes until the onion is translucent and the garlic is fragrant. Add the smoked paprika, oregano, cumin, ground cinnamon and cayenne (if using) and cook, stirring constantly, for 1 minute to toast the spices.
Step 2
Add the tomatoes, butternut squash, kale, and chicken broth to the pan. Bring to a boil, then reduce the heat to a simmer. Add the chicken thighs, cover the pan with a lid, and cook for 25 minutes.
Step 3
After 25 minutes, carefully remove the chicken thighs from the saucepan to a plate or cutting board. Using two forks, shred the meat into small pieces.
Step 4
Scoop about 1 cup of butternut squash from the pot and mash it with a fork. (Don’t panic if there’s some tomatoes and kale in the mash, it’s all going back in the pot anyway. Duh.)
Step 5
Return the shredded chicken and mashed squash to the saucepan and simmer, uncovered for another 10 minutes. Taste and season with salt if needed. Ladle stew into bowls and serve hot.
Step 6
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