Recipe of the Week: Chicken Stew with Kale and Butternut Squash

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The following recipe for Chicken Stew with Kale and Butternut Squash is from SurvivalBlog reader D.G.. It serves four adults. This is a tasty stew with a distinctly smoky flavor.

Ingredients
  • 1 tablespoon extra virgin olive oil
  • 4 ounces (2 links) spicy chicken sausage, diced
  • ½ Spanish onion, finely chopped
  • 3 cloves garlic, minced
  • 2½ teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 1 pinch cayenne pepper (optional)
  • One 14.5-ounce can diced tomatoes (I like to use fire-roasted tomatoes if available for extra smoky flavor.)
  • ½ bunch of kale with center ribs removed, chopped (about 2 cups)
  • 3 cups cubed butternut squash (cut to ½-inch cubes)
  • 4 cups chicken broth
  • 1 pound boneless, skinless chicken thighs
  • Salt
Directions
  1. Heat 1 tablespoon olive oil in a Dutch oven or large saucepan over medium heat. When the oil is hot and shimmering, add the chicken sausage and cook for about 5 minutes until lightly browned.
  2. Add the onion and garlic to the sausage and sauté for 2-3 minutes until the onions are translucent and the garlic smell is apparent.
  3. Add the smoked paprika, oregano, cumin, ground cinnamon, and cayenne (if used) and cook, stirring constantly, for 1 minute.
  4. Add the tomatoes, butternut squash, kale, and chicken broth to the pan. Bring to a boil, then reduce the heat to a simmer. Add the chicken thighs, cover the pan with a lid, and cook for 25 minutes.
  5. After 25 minutes, carefully remove the chicken thighs from the saucepan to a plate or cutting board. Using two forks, shred the meat into small pieces.
  6. Scoop about 1 cup of butternut squash from the pot and mash it with a fork. Note: Don’t panic if there’s some tomatoes and kale in the mash, it’s all going back in the pot, anyway.
  7. Return the shredded chicken and mashed squash to the saucepan and simmer, uncovered for another 10 minutes. Taste and add salt if needed, to suit your taste.
SERVING

Ladle the stew into bowls and serve hot.

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