Chipotle Chicken Stew with Chickpeas and Kale
A hearty chipotle chicken stew loaded with chickpeas and kale. This protein packed meal is made with smoky chipotle tabasco sauce, only calls for a few ingredients and is so filling! Serve it over a bed of rice, quinoa, or my favorite - farro.
Servings: 3 large servings
Ingredients
- 3 bone-in chicken breasts see notes
- salt and pepper
- 2 tablespoons oil
- 1 small onion diced
- 4-5 garlic cloves minced
- 1 15 oz can fire roasted tomatoes (with or without diced chilies)
- 1 15 oz can garbanzo beans (chickpeas)
- 2 tablespoons chipotle-flavored Tabasco sauce
- 1 tablespoon sriracha sauce use less for less spice
- 1 teaspoon ground cumin
- 1 cup kale chopped
Instructions
- Season the bone-in chicken with salt and pepper on both sides. Heat 1 tablespoon of oil in a large dutch oven over medium-high heat. Add the chicken pieces and allow to cook on each side for 5-7 minutes until browned. Remove the chicken pieces from the pan to a plate, set aside.
- Add the remaining 1 tablespoon of oil to the pot and sauté the onions and garlic together for 3-4 minutes until tender and translucent. Add in the fire roasted tomatoes, garbanzo beans, along with the the chipotle tabasco sauce, sriracha, and ground cumin. Bring the stew to a boil, cover, reduce heat to medium low, and simmer for 25-30 minutes. After 10 minutes, add the chicken back into the pot along with the chopped kale and allow to simmer. Serve the stew with white or brown rice, quinoa, or farro.
Notes
- Bone-in chicken breasts can be replaced with cubed boneless chicken, chicken thighs, or chicken legs. Replace the chicken breasts with double the number of chicken legs or thighs.
- If using cubed boneless chicken, reduce simmer time by 15 minutes. Add in the kale at the same time as chicken pieces.
- Kale can be replaced with baby spinach. Recipe can be doubled easily.
- Recipe adapted from Foodie Crush.
