Chicken, Sausage & Kale “Stew”
|October 15, 2013||Posted by Sarah under Food, Paleo, Recipes|
I’m getting bored with what I’m eating on this paleo challenge. There are only so many times one can eat carnitas or grilled chicken before the pizza cravings start back up again. And yes, I have been indulging a
lot bit lately, so I need to get a more creative with my meals to keep me on track and away from cupcakes.
On Sunday when I opened my freezer to see what I could defrost for dinner, I saw Italian sausage and chicken breasts. Now my old go to recipe for Italian sausage is a delicious sausage soup, but it includes lots of orzo…not paleo. Plus it has a tomato base that always gives me crazy heartburn. So what to make? I started scouring my favorite paleo recipe sites but didn’t find anything appealing overly appealing. I then Googled “sausage stew” to see what would come up and saw a recipe for a chicken and sausage stew on the Food Network website. I didn’t love the recipe and knew I could create with something better using the basic idea. So here’s what I came up with:
Looks good right?!? And let me tell you…it WAS! Seriously, I surprised myself. I’m calling this a “stew” because it has the makings of a good hearty stew, but it’s still on the lighter side. It’s full of chicken, sausage, carrots, onions, kale, tomatoes…YUM! And the best part is that it was super easy to make…perfect for the cold months ahead!
- 4 chicken breasts
- 1 lb Italian sausage
- 1 T olive oil
- 2 large carrots
- 1 onion
- 1 t dried thyme
- 1 t dried oregano
- 2 T coconut flour
- 4 cups chicken stock
- 1 14 oz can diced fire roasted tomatoes
- 1 14 oz can diced tomatoes with Italian seasoning
- 6 cups kale
- Kosher salt
- 1. Cut chicken into bite sized pieces and season with salt & pepper
- 2. Heat olive oil in a large pot
- 3. Add chicken and sausage to pot and cook through, 8-10 minutes
- 4. Remove meat with a slotted spoons
- 5. Add carrots, onions, thyme, oregano, salt & pepper to the reserved fat in the pan and cook until onions are translucent, 8-10 minutes
- 6. Add meat back to the pot and coat mixture with coconut flour
- 7. Add stock and tomatoes, cover and bring to a boil.
- 8. Reduce heat to medium-low and cook for 30 minutes
- 9. Remove lid and continue cooking for 15 minutes
- 10. Add kale and cook for another 15 minutes
- 11. EAT
This dish would be great with chicken thighs for a heartier flavor and go nuts with the veggies…the more the better! I made some roasted sweet potatoes to go along with this and that was the perfect side. Get creative and let me know what you try!