White Bean Stew with Chicken and Kale
A hearty autumnal stew with tender chicken, creamy white beans and fresh kale. A dollop of yogurt makes it especially filling and rich in protein.
By yumbelo · 2 servings · 40 minutes
Ingredients
- 300 g chicken breast fillet
- 1 can white beans (drained weight approx. 250 g)
- 300 g floury potatoes
- 2 pc carrots
- 1 pc onion
- 1 pc garlic clove
- 200 g kale, fresh, cleaned
- 500 ml water
- 2 tbsp cooking oil
- 1 tsp sweet paprika powder
- 1 tsp dried thyme
- 1 pc bay leaf
- 100 g plain yogurt
- salt and pepper
Method
- Peel the onion and garlic and finely dice them. Peel the carrots and slice them thinly. Peel the potatoes and cut them into roughly 2 cm cubes. Pat the chicken breast dry and cut it into bite-sized pieces.
- Heat the cooking oil in a large pot. Brown the chicken pieces all over until golden, then remove and set aside.
- Sweat the onion, garlic and carrots in the remaining fat for 3 minutes. Stir in the paprika powder and thyme.
- Add the potato cubes, bay leaf and water, bring to a boil and simmer over medium heat for 10 minutes.
- Drain and rinse the white beans and add them along with the kale. Simmer for another 8 minutes until the potatoes and kale are soft.
- Return the chicken to the pot and cook for 4 more minutes until cooked through. Remove the bay leaf and season with salt and pepper.
- Divide the stew between two plates and serve each with a tablespoon of yogurt.