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Why You'll Love This batch cook garlic and kale chicken stew for winter meal prep
- Easy to Make: This recipe is incredibly simple to prepare, requiring only a few ingredients and some basic cooking skills.
- Customizable: You can easily customize this recipe to suit your tastes, adding in your favorite spices or herbs to give it a unique flavor.
- Nutritious: This recipe is packed with nutrients, thanks to the kale and chicken, making it a great option for a healthy meal.
- Cost-Effective: This recipe is very budget-friendly, as it uses affordable ingredients and makes a large batch that can be portioned out throughout the week.
- Freezer-Friendly: This recipe freezes beautifully, making it a great option for meal prep or for stocking your freezer with healthy meals.
- Perfect for Winter: This recipe is perfect for the cold winter months, as it's hearty and comforting and will help to warm you up from the inside out.
- Great for Meal Prep: This recipe is ideal for meal prep, as it makes a large batch that can be portioned out and reheated throughout the week.
- Delicious: Most importantly, this recipe is absolutely delicious, with a rich and flavorful broth and tender chicken and kale.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, garlic, kale, chicken broth, and diced tomatoes. The chicken provides the protein, while the garlic and kale add flavor and nutrients. The chicken broth and diced tomatoes help to create a rich and flavorful broth. I like to use boneless, skinless chicken breast or thighs, as they are easy to cook and provide a lean source of protein. For the garlic, I use a combination of minced garlic and garlic powder to give the recipe a deep and rich flavor. For the kale, I use curly kale or lacinato kale, as they have a milder flavor and a softer texture. I like to use low-sodium chicken broth and diced tomatoes to keep the sodium content of the recipe low.
How to Make batch cook garlic and kale chicken stew for winter meal prep
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
Add 1 pound of chicken breast or thighs to the pot and sear until browned on all sides, about 5-7 minutes.
Add 3 cloves of minced garlic and 2 cups of chopped kale to the pot and cook until the kale is wilted, about 3-5 minutes.
Add 4 cups of chicken broth and 1 can of diced tomatoes to the pot and bring to a boil.
Reduce the heat to low and simmer the stew for 20-25 minutes, or until the chicken is cooked through and the kale is tender.
Season the stew with salt and pepper to taste, then serve hot, garnished with chopped fresh herbs if desired.
Tips for Perfect Results
Using high-quality ingredients, such as fresh kale and low-sodium chicken broth, will result in a more flavorful and nutritious stew.
Overcooking the kale can make it tough and bitter, so be sure to cook it until it's just wilted, about 3-5 minutes.
Adding the garlic at the right time, after the chicken has browned, will help to prevent it from burning and give the stew a deeper flavor.
Using a Dutch oven will help to distribute the heat evenly and prevent the stew from burning or sticking to the bottom of the pot.
Letting the stew rest for 10-15 minutes before serving will allow the flavors to meld together and the meat to become tender and juicy.
Experimenting with different spices and herbs, such as paprika or thyme, can add depth and complexity to the stew.
Adding some diced potatoes or noodles to the stew can make it a filling and satisfying one-pot meal.
Freezing the stew for later can be a great way to meal prep or to have a quick and easy meal on hand.
Common Mistakes to Avoid
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Not Browning the Chicken: Not browning the chicken can result in a stew that lacks flavor and texture. To fix this, be sure to cook the chicken until it's browned on all sides, about 5-7 minutes.
Fix: Take the time to properly brown the chicken, and don't rush this step.
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Overcooking the Kale: Overcooking the kale can make it tough and bitter. To fix this, cook the kale until it's just wilted, about 3-5 minutes.
Fix: Keep an eye on the kale and remove it from the heat as soon as it's wilted.
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Not Using Enough Liquid: Not using enough liquid can result in a stew that's too thick and dry. To fix this, add more chicken broth or water to the pot.
Fix: Use a ratio of 2:1 liquid to solids, and adjust as needed to achieve the desired consistency.
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Not Letting it Rest: Not letting the stew rest can result in a stew that's not as flavorful or tender. To fix this, let the stew rest for 10-15 minutes before serving.
Fix: Take the time to let the stew rest, and don't rush this step.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Replace the chicken with some sautéed mushrooms or eggplant, and add some extra vegetables such as carrots or zucchini.
Use low-sodium chicken broth and omit the salt to reduce the sodium content of the stew.
Replace the all-purpose flour with some gluten-free flour, and be sure to use gluten-free chicken broth.
Omit the cheese or replace it with some dairy-free alternative, such as vegan cheese or nutritional yeast.
Cook the stew in a slow cooker, either on low for 6-8 hours or on high for 3-4 hours.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After that, it should be refrigerated or frozen.
The stew can be stored in the refrigerator for up to 3-5 days. It should be cooled to room temperature before refrigerating, and reheated to an internal temperature of 165°F before serving.
The stew can be frozen for up to 3-6 months. It should be cooled to room temperature before freezing, and reheated to an internal temperature of 165°F before serving. When reheating, add a little water or broth to the stew to prevent it from becoming too thick.
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 freeze this recipe?
Yes! This recipe freezes beautifully. Simply cool the stew to room temperature, 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.
What type of kale should I use?
You can use any type of kale you like, but I prefer to use curly kale or lacinato kale. These types of kale have a milder flavor and a softer texture, which makes them perfect for this recipe.
Can I use chicken thighs instead of chicken breast?
Yes! You can use chicken thighs instead of chicken breast. Just keep in mind that chicken thighs have a higher fat content, so they may make the stew slightly more rich and indulgent.
Can I add other vegetables to this recipe?
Yes! You can add other vegetables to this recipe, such as diced carrots, zucchini, or bell peppers. Just be sure to adjust the cooking time accordingly, and add the vegetables in the order that they cook the fastest.
Is this recipe gluten-free?
Yes! This recipe is gluten-free, as long as you use gluten-free chicken broth and omit the flour. If you're using a store-bought chicken broth, be sure to check the ingredients list to ensure that it's 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 or on high for 3-4 hours.
Can I make this recipe in a pressure cooker?
Yes! You can make this recipe in a pressure cooker. Simply brown the chicken and cook the vegetables in the pressure cooker, then add the remaining ingredients and cook for 10-15 minutes, or until the chicken is cooked through and the kale is tender.
batch cook garlic and kale chicken stew for winter meal prep
Ingredients
- 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 3 cloves garlic, minced
- 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
- 1 medium onion, chopped
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 4 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 and cook for 1 minute. Add the minced garlic and cook for 1 minute, until fragrant.
- Add the chicken and cook until browned. Add the chicken to the pot and cook until it's browned on all sides, about 5-7 minutes.
- Add the chopped kale and cook until wilted. Add the chopped kale to the pot and cook until it's wilted, about 3-5 minutes.
- Add the chicken broth, thyme, salt, and pepper. Add the chicken broth, dried thyme, salt, and pepper to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat and simmer. 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 and the vegetables are tender.
- Stir in the chopped carrots and potatoes. Stir in the chopped carrots and potatoes. Continue to simmer, covered, for an additional 15-20 minutes, or until the carrots and potatoes are tender.
- Season with salt and pepper to taste. Season the stew with salt and pepper to taste.
- Serve hot, garnished with chopped fresh herbs, if desired. 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 ahead and refrigerated for up to 3 days or frozen for up to 2 months.
- Substitution: You can substitute the chicken broth with vegetable broth or beef broth, if preferred.
- Pro tip: Use fresh, high-quality ingredients for the best flavor and texture.
- Variation: Add other vegetables, such as diced bell peppers or sliced mushrooms, to the stew for added flavor and nutrition.
- Leftovers: Use leftover stew as a filling for sandwiches or as a topping for baked potatoes or rice bowls.
