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Why You'll Love This one pot citrus and herb chicken stew with kale and winter vegetables
- Easy to Make: This recipe is simple and requires minimal effort, making it perfect for a weeknight dinner.
- Healthy and Nutritious: This stew is packed with vitamins and minerals from the kale and winter vegetables, making it a great option for a healthy meal.
- Customizable: You can easily customize this recipe to suit your tastes by adding or substituting different vegetables and herbs.
- One Pot Wonder: This recipe is made in one pot, making cleanup a breeze and reducing the risk of dishes piling up.
- Flavorful and Aromatic: The combination of citrus and herbs creates a delicious and aromatic flavor that's sure to impress.
- Perfect for Meal Prep: This recipe makes a large batch, making it perfect for meal prep or freezing for later.
- Budget-Friendly: This recipe uses affordable ingredients, making it a great option for those on a budget.
- Comforting and Cozy: This stew is the perfect comfort food for a cold winter's night, sure to warm your belly and your heart.
Ingredient Breakdown
The key ingredients in this recipe are the chicken, kale, winter vegetables, citrus, and herbs. The chicken provides a lean protein source, while the kale and winter vegetables add a boost of vitamins and minerals. The citrus and herbs infuse the dish with a bright and refreshing flavor. When selecting these ingredients, choose fresh and organic options whenever possible. For the chicken, opt for boneless, skinless chicken breast or thighs. For the kale, choose curly or lacinato kale, and for the winter vegetables, select a variety such as carrots, potatoes, and parsnips. The citrus can be any combination of oranges, lemons, and limes, and the herbs can be a mix of thyme, rosemary, and parsley.
How to Make one pot citrus and herb chicken stew with kale and winter vegetables
Chop the onions, carrots, and celery into bite-sized pieces. Mince the garlic and chop the fresh herbs. Cut the chicken into 1-inch pieces and season with salt and pepper.
Heat 2 tablespoons of olive oil in 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 aside.
Reduce the heat to medium and add the chopped onions to the pot. Cook, stirring occasionally, until the onions are softened and translucent, about 8-10 minutes.
Add the minced garlic, chopped carrots, and chopped celery to the pot. Cook, stirring occasionally, for 2-3 minutes until the vegetables are tender.
Add the browned chicken back to the pot, along with the chicken broth, diced tomatoes, and chopped herbs. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes or until the chicken is cooked through.
Stir in the chopped kale and cook until wilted, about 2-3 minutes. Squeeze the juice of 1 orange and 1 lemon over the top of the stew and stir to combine.
Season the stew with salt and pepper to taste, then serve hot, garnished with additional herbs and citrus wedges if desired.
Tips for Perfect Results
Choose fresh and organic ingredients whenever possible to ensure the best flavor and texture.
Cook the chicken and vegetables in batches if necessary, to prevent overcrowding the pot and ensuring even cooking.
The citrus juice adds a bright and refreshing flavor to the stew, so don't be afraid to squeeze a bit more if you prefer a tangier taste.
Fresh herbs add a depth of flavor to the stew, so choose a combination that you enjoy and don't be shy about adding more if you prefer a stronger herbal flavor.
Allow the stew to simmer for at least 20-25 minutes to ensure the chicken is cooked through and the flavors have melded together.
Add a pinch of cumin, paprika, or red pepper flakes to give the stew an extra boost of flavor.
Serve the stew with a side of crusty bread or over mashed potatoes to soak up the flavorful broth.
Prepare the stew in advance and portion it out into individual containers for a quick and easy meal prep solution.
Common Mistakes to Avoid
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Overcooking the Chicken: What goes wrong: Overcooking the chicken can make it dry and tough.
Fix: Check the chicken regularly and remove it from the pot as soon as it's cooked through to prevent overcooking.
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Not Softening the Onions: What goes wrong: Not cooking the onions until they're softened can result in a stew that's not flavorful.
Fix: Cook the onions over medium heat, stirring occasionally, until they're softened and translucent.
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Not Adding Enough Citrus: What goes wrong: Not adding enough citrus can result in a stew that's not bright and refreshing.
Fix: Squeeze a bit more citrus juice over the stew if you prefer a tangier taste.
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Not Letting it Simmer: What goes wrong: Not letting the stew simmer for at least 20-25 minutes can result in a stew that's not flavorful.
Fix: Allow the stew to simmer for at least 20-25 minutes to ensure the chicken is cooked through and the flavors have melded together.
Variations & Substitutions
Replace the chicken with extra-firm tofu or tempeh and add more vegetables such as bell peppers, zucchini, and mushrooms.
Add a pinch of red pepper flakes or diced jalapenos to give the stew an extra kick of heat.
Add Kalamata olives, artichoke hearts, and feta cheese to give the stew a Mediterranean twist.
Add curry powder, cumin, and coriander to give the stew an Indian-inspired flavor.
Replace the potatoes with cauliflower or zucchini to reduce the carb content of the stew.
Use gluten-free chicken broth and be mindful of any gluten-containing ingredients such as soy sauce or Worcestershire sauce.
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 5 days. Allow the stew to cool completely before refrigerating, then reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Allow the stew to cool completely, then transfer it to an airtight container or freezer bag. When you're ready to eat it, thaw the stew overnight in the refrigerator, then reheat it 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 use frozen kale?
Yes, you can use frozen kale. Simply thaw it first and squeeze out as much water as possible before adding it to the stew.
Can I add other vegetables to the stew?
Yes, you can add other vegetables such as bell peppers, zucchini, and mushrooms to the stew. Just be sure to adjust the cooking time accordingly.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free chicken broth and are mindful of any gluten-containing ingredients such as soy sauce or Worcestershire sauce.
Can I make this in a slow cooker?
Yes, you can make this recipe in a slow cooker. Brown the chicken and cook the onions, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Can I freeze the stew for later?
Yes, you can freeze the stew for up to 3 months. Allow the stew to cool completely, then transfer it to an airtight container or freezer bag. When you're ready to eat it, thaw the stew overnight in the refrigerator, then reheat it to an internal temperature of 165°F (74°C) before serving.
Is this recipe suitable for meal prep?
Yes, this recipe is perfect for meal prep. Prepare the stew in advance, portion it out into individual containers, and refrigerate or freeze for up to 5 days.
Can I make this recipe in a Dutch oven?
Yes, you can make this recipe in a Dutch oven. Brown the chicken and cook the onions, then add the remaining ingredients and cook, covered, over low heat for 20-25 minutes or until the chicken is cooked through.
one pot citrus and herb chicken stew with kale and winter vegetables
Ingredients
- 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup water
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon chopped fresh parsley
Instructions
- Step 1: Heat Oil and Cook Chicken. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Step 2: Cook Aromatics. Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Step 3: Add Vegetables and Chicken Broth. Add the chopped carrots and potatoes to the pot, cooking for 2-3 minutes. Pour in the chicken broth, water, thyme, salt, and pepper. Stir to combine, then add the browned chicken back to the pot.
- Step 4: Simmer Stew. Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Step 5: Add Kale and Lemon Juice. Stir in the chopped kale and cook until wilted, about 2-3 minutes. Squeeze the lemon juice over the stew and stir to combine.
- Step 6: Serve and Garnish. Serve the stew hot, garnished with chopped fresh parsley and a sprinkle of salt and pepper to taste.
- Step 7: Store Leftovers. Let the stew cool, then refrigerate or freeze for later use. Reheat the stew over low heat, adding a splash of chicken broth or water if needed to achieve desired consistency.
- Step 8: Make Ahead. The stew can be made ahead and refrigerated for up to 24 hours or frozen for up to 3 months. Reheat and serve as desired.
Recipe Notes
- To make the stew more substantial, add 1/2 cup of cooked rice, quinoa, or noodles to the pot during the last 10 minutes of cooking.
- For an extra burst of citrus flavor, add 1-2 slices of lemon to the pot during the last 10 minutes of cooking.
- To make the stew more spicy, add a pinch of red pepper flakes or sliced jalapeños to the pot during cooking.
- To make the stew more comforting, serve with a side of crusty bread or crackers.
- To make the stew ahead, prepare the stew through Step 6, then refrigerate or freeze until ready to serve. Reheat and serve as desired.
- To make the stew in a slow cooker, brown the chicken and cook the aromatics in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
