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

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
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.

Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail [1]. Thanks!