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Why You'll Love This batch-cooked chicken and kale stew for easy family meal prep
- Easy to Make: This recipe requires minimal ingredients and effort, making it perfect for busy weeknights or meal prep.
- Customizable: Feel free to add your favorite spices, vegetables, or proteins to make this recipe your own.
- Nutritious: This stew is packed with protein, vitamins, and minerals, making it a great option for a healthy meal.
- Make-Ahead: This recipe can be prepared ahead of time and refrigerated or frozen for later use, making it perfect for meal prep.
- Cost-Effective: This recipe uses affordable ingredients and makes a large batch, making it a great option for families or large groups.
- Delicious: The combination of chicken, kale, and vegetables creates a rich and flavorful broth that's sure to become a new favorite.
- Perfect for Any Occasion: This recipe is great for weeknights, special occasions, or even as a comfort food during the cold winter months.
- Leftovers: This recipe makes a large batch, so you'll have plenty of leftovers for lunches or dinners throughout the week.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, kale, onions, garlic, carrots, and chicken broth. Each of these ingredients plays a crucial role in creating the rich and flavorful broth that makes this stew so delicious. When selecting your ingredients, be sure to choose fresh and high-quality options to ensure the best flavor and texture. For the chicken, you can use either breast or thighs, depending on your personal preference. If using breast, be sure to cook it until it reaches an internal temperature of 165°F to ensure food safety. For the kale, choose fresh and curly leaves for the best flavor and texture. You can also use frozen kale if fresh is not available, simply thaw and squeeze out excess moisture before adding to the recipe.
How to Make batch-cooked chicken and kale stew for easy family meal prep
Chop 1 large onion and 3 cloves of garlic. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onions and cook until they're translucent and starting to caramelize, about 8-10 minutes.
Add 1 pound of boneless, skinless chicken breast or thighs to the pot. Cook until the chicken is browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pot and set it aside.
Add 2 medium carrots, peeled and chopped, and 2 cups of chopped kale to the pot. Cook until the carrots are tender and the kale is wilted, about 5-7 minutes.
Add 4 cups of chicken broth to the pot and bring to a boil. Reduce the heat to low and simmer for 10-15 minutes or until the stew has thickened slightly.
Season the stew with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs if desired.
Let the stew cool completely before storing it in an airtight container in the refrigerator for up to 3 days or freezing for up to 2 months. Reheat the stew over low heat, stirring occasionally, until warmed through.
Tips for Perfect Results
The quality of your ingredients will directly impact the flavor and texture of your stew. Choose fresh and high-quality options whenever possible.
Cook the chicken until it's just done, then remove it from the pot to prevent overcooking. This will help keep the chicken moist and tender.
Add the chopped onions and garlic towards the end of the cooking time to preserve their flavor and texture. This will help create a rich and aromatic broth.
Feel free to add your favorite spices and herbs to create a unique flavor profile. This will help make the recipe your own and add variety to your meals.
Choose a large and heavy pot with a tight-fitting lid to help distribute heat evenly and prevent the stew from burning. This will help create a rich and flavorful broth.
Let the stew rest for at least 10-15 minutes before serving to allow the flavors to meld together. This will help create a rich and satisfying broth.
Consider freezing the stew for later use. This will help you save time and money, and ensure that you always have a healthy and delicious meal option available.
Add a splash of vinegar or lemon juice to balance the flavors and add brightness to the stew. This will help create a well-rounded and refreshing broth.
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's just done, then remove it from the pot to prevent overcooking.
Fix: Check the chicken frequently while it's cooking, and remove it from the pot as soon as it's done. Let it rest for a few minutes before slicing or chopping it.
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Not Browning the Onions: Failing to brown the onions can result in a lack of depth and richness in the stew. To avoid this, cook the onions over medium-low heat, stirring occasionally, until they're dark brown and caramelized.
Fix: Take the time to properly brown the onions, and be patient - it can take up to 20-25 minutes to get them to the right color.
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Not Using Enough Liquid: Using too little liquid can result in a thick and starchy stew. To avoid this, use enough chicken broth to cover the ingredients and create a rich and flavorful broth.
Fix: Use at least 4 cups of chicken broth, and adjust to taste. You can always add more broth if the stew becomes too thick, but it's harder to remove excess liquid.
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Not Seasoning Enough: Failing to season the stew can result in a bland and unappetizing meal. To avoid this, season the stew with salt and pepper to taste, and consider adding other herbs and spices to create a unique flavor profile.
Fix: Taste the stew regularly and adjust the seasoning as needed. Consider adding other herbs and spices, such as thyme or rosemary, to create a unique flavor profile.
Variations & Substitutions
Replace the chicken with 1 cup of cooked lentils or chickpeas, and add more vegetables such as diced bell peppers or zucchini.
Replace the chicken broth with a gluten-free alternative, and be sure to check the ingredients of any store-bought broth or spices to ensure they are gluten-free.
Add 1-2 diced jalapenos or serrano peppers to the pot for an extra kick of heat. You can also add a splash of hot sauce, such as sriracha or hot sauce, to taste.
Add 1/4 cup of chopped kalamata olives, 1/4 cup of artichoke hearts, and 1 tablespoon of lemon juice to give the stew a Mediterranean twist.
Storage & Make-Ahead
Let the stew cool completely before storing it at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the stew to prevent bacterial growth.
Store the stew in an airtight container in the refrigerator for up to 3 days. Reheat the stew over low heat, stirring occasionally, until warmed through.
Let the stew cool completely before transferring it to an airtight container or freezer bag. Label and date the container or bag, and store it in the freezer for up to 2 months. To reheat, thaw the stew overnight in the refrigerator, then reheat it over low heat, stirring occasionally, until warmed through.
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 and squeeze out excess moisture before adding it to the recipe. Keep in mind that frozen kale may have a slightly softer texture than fresh kale.
What if I don't have chicken broth?
You can use vegetable broth or beef broth as a substitute. Alternatively, you can make your own chicken broth by simmering chicken bones in water for 30 minutes to 1 hour.
Can I add other vegetables to the stew?
Yes, you can add other vegetables such as diced bell peppers, zucchini, or mushrooms to the stew. Simply add them to the pot along with the onions and garlic, and adjust the cooking time as needed.
Is this recipe gluten-free?
This recipe is gluten-free as long as you use gluten-free chicken broth and spices. Be sure to check the ingredients of any store-bought broth or spices to ensure they are gluten-free.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Simply 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.
How do I reheat the stew?
To reheat the stew, simply place it in a pot over low heat, stirring occasionally, until warmed through. You can also reheat it in the microwave, but be careful not to overheat the stew.
Can I freeze the stew for later?
Yes, you can freeze the stew for later. Let it cool completely, then transfer it to an airtight container or freezer bag. Label and date the container or bag, and store it in the freezer for up to 2 months. To reheat, thaw the stew overnight in the refrigerator, then reheat it over low heat, stirring occasionally, until warmed through.
batchcooked chicken and kale stew for easy family meal prep
Ingredients
- 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 medium carrot, peeled and chopped
- 1 medium celery stalk, chopped
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Heat the oil in a large pot. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it's translucent, about 5 minutes.
- Add the garlic, carrot, and celery. Add the minced garlic, chopped carrot, and chopped celery to the pot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are tender.
- Add the chicken to the pot. Add the chicken to the pot and cook until it's browned on all sides, about 5-7 minutes.
- Add the diced tomatoes, chicken broth, and thyme. Add the diced tomatoes, chicken broth, and dried thyme to the pot. Stir to combine, then bring the mixture to a boil.
- Reduce heat and let it simmer. Reduce the heat to low and let the stew simmer, covered, for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Stir in the chopped kale. Stir in the chopped kale and cook until it's wilted, about 2-3 minutes. Season the stew with salt and pepper to taste.
- Serve and enjoy. Serve the stew hot, garnished with chopped fresh herbs, if desired.
Recipe Notes
- Storage tip: Let the stew cool completely, then refrigerate or freeze it for later use.
- Make ahead: The stew can be made up to a day in advance and refrigerated overnight.
- Substitution: You can substitute the kale with other leafy greens, such as spinach or collard greens.
- Pro tip: Use high-quality chicken broth for the best flavor.
- Variation: Add some diced bell peppers or zucchini to the stew for extra flavor and nutrients.
- Leftovers: Use leftover stew as a topping for rice or noodles, or as a filling for sandwiches or wraps.
