1 Tablespoon olive oil
1 to 1 1/2 pounds boneless, skinless chicken breasts, cubed in 1/2-inch pieces
Salt and pepper
1/2 cup finely diced shallot
1 medium red bell pepper, diced
2 cloves garlic, finely minced
2 medium sweet potatoes (about 25 ounces, 3 to 4 cups), peeled, rinsed, and diced
Pinch of red pepper flakes
1/2 cup low-sodium chicken broth
2 cups (about 4 ounces or more if you want lots of veggies) stemmed and chopped kale (Lacinato, Tuscan, Black or Dinosaur kale are all the same variety. I prefer Purple/red kale)
1/2 to 1 cup shredded Monterey Jack cheese
In a large, 12-inch skillet, heat the olive oil over medium heat until hot and shimmering. Season the chicken pieces with salt and pepper and add to the skillet in a single layer. Let them cook and sizzle without moving (so they can get nice and golden) for 1-2 minutes. Flip the pieces and continue cooking until no longer pink in the center, another 1-2 minutes.
Remove the chicken to a plate and cover with foil. Keep as much liquid in the skillet as possible, and return the skillet to medium heat.
Add a drizzle of olive oil if the skillet is dry. Add the shallots and red pepper. Cook, stirring often, for 4 minutes, until the onions have started to turn translucent and soften. Add the garlic and cook one more minute stirring constantly (don't want the garlic to brown or burn).
Add the sweet potato, red pepper flakes, and broth. Give the mixture a good stir and bring to a gentle simmer. Cover the skillet and cook for 8-10 minutes, stirring once or twice to make sure the sweet potatoes aren't sticking (turn the heat down, if needed), until the sweet potatoes are tender. Add more broth as it cooks if the mixture becomes sticky or dry.
Add the kale to the skillet. Stir and heat through until the kale is bright green and slightly wilted. Cover the skillet and let it steam until it is tender; uncover, add the chicken and heat through.
Season to taste with additional salt and pepper. Sprinkle cheese over the top and cover with the lid until melted. Serve immediately.
1 to 1 1/2 pounds boneless, skinless chicken breasts, cubed in 1/2-inch pieces
Salt and pepper
1/2 cup finely diced shallot
1 medium red bell pepper, diced
2 cloves garlic, finely minced
2 medium sweet potatoes (about 25 ounces, 3 to 4 cups), peeled, rinsed, and diced
Pinch of red pepper flakes
1/2 cup low-sodium chicken broth
2 cups (about 4 ounces or more if you want lots of veggies) stemmed and chopped kale (Lacinato, Tuscan, Black or Dinosaur kale are all the same variety. I prefer Purple/red kale)
1/2 to 1 cup shredded Monterey Jack cheese
In a large, 12-inch skillet, heat the olive oil over medium heat until hot and shimmering. Season the chicken pieces with salt and pepper and add to the skillet in a single layer. Let them cook and sizzle without moving (so they can get nice and golden) for 1-2 minutes. Flip the pieces and continue cooking until no longer pink in the center, another 1-2 minutes.
Remove the chicken to a plate and cover with foil. Keep as much liquid in the skillet as possible, and return the skillet to medium heat.
Add a drizzle of olive oil if the skillet is dry. Add the shallots and red pepper. Cook, stirring often, for 4 minutes, until the onions have started to turn translucent and soften. Add the garlic and cook one more minute stirring constantly (don't want the garlic to brown or burn).
Add the sweet potato, red pepper flakes, and broth. Give the mixture a good stir and bring to a gentle simmer. Cover the skillet and cook for 8-10 minutes, stirring once or twice to make sure the sweet potatoes aren't sticking (turn the heat down, if needed), until the sweet potatoes are tender. Add more broth as it cooks if the mixture becomes sticky or dry.
Add the kale to the skillet. Stir and heat through until the kale is bright green and slightly wilted. Cover the skillet and let it steam until it is tender; uncover, add the chicken and heat through.
Season to taste with additional salt and pepper. Sprinkle cheese over the top and cover with the lid until melted. Serve immediately.
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