Chicken Stew with Sweet Potatoes & Kale

I can’t believe I have been withholding this recipe from you lovely people for so long. Please don’t hate me. I have been way too busy enjoying it, like, every other week. Thank God my husband loves it just as much.  I don’t know what I would do if he asked me to stop making it. That will never happen, though. I’m sure of it.

Chicken stew sweet potatoes kale

Reasons why I love this dish:

1. It is healthy

2. It is the most delicious stew I have ever tasted. Seriously, I feel like my tastebuds are doing the Electric Slide every time a bite goes in.

3. It will last me 3 days…and I DO NOT tire of it, even after that long.

4. It is super easy to make.

5. I can make bone broth from the carcass and innards after I am done with the chicken.

Chicken Stew with Sweet Potatoes and Kale

2 tablespoons butter

1 large yellow onion, sliced thin

2 large garlic cloves, minced

2 tablespoons flour

2 quarts chicken stock

1 whole, organic chicken, innards removed

1 tablespoon salt

1 teaspoon pepper

2 large sweet potatoes, peeled and chopped into 1.5-2 inch cubes

about 6-9 kales leaves

fresh parsley, finely chopped

Cooked white rice to serve with stew

Preheat oven to 350.

In a large (oven-safe) stock pot, melt butter over medium-high heat. Cook onions until they are soft, then add garlic and stir around until it’s nice and fragrant (about 30 seconds).  Add flour and stir around for another 30 seconds or so. Slowly add chicken stock and stir to get all the flour bits off of the bottom. Submerge the chicken in the stock, add the salt and pepper, and add the sweet potato cubes around the chicken. Bring to simmer.

When the stew is simmering, cover stock pot and place in oven. The cooking time will depend on the weight of the chicken. For a 3lb chicken, an hour will do. I had to cook a 4lb bird for 1.5 hours last week.

When the chicken is done, remove the pot from the oven. Let the covered pot rest while you are cooking your rice. Carefully remove the chicken to a plate or large cutting board.  Cut or tear the kale into bit-sized pieces and add to the stew, along with the parsley. What we like to do is serve the stew over rice and eat the legs the first night. When we are finished with dinner, we go back and shred the meat from the bone then toss it in the stew and refrigerate for the next night.

The next night, I like to use some of the stock in the stew to make the rice. More flavor, baby! Anyway, we eat this for at least 2 nights, sometimes even 3.  It could serve about 6 in one night, though.

chicken stew sweet potato kale

 

Have a wonderful Tuesday!

 

 

Sweet Potato & Vanilla Risotto

Fall weather is setting in for most of the US, but it’s still pretty warm here in Arizona.  I’m okay with that because I can still turn my AC to 65, put on a sweater, drink some hot tea, and make yummy Fall meals like this one!

Risotto1

This recipe was adapted from Giada De Laurentiis’s Giada’s Kitchen cookbook.  I loved her Butternut squash risotto, but I love sweet potatoes and carrots, too! Also, I needed to add some meat to the dish for my husband, so I added shredded chicken and exchanged the vegetable broth for chicken broth.

Sweet Potato & Vanilla Risotto

4 cups chicken broth

1 vanilla bean

2 cups sweet potato, chopped into 1 inch cubes

1 cup chopped carrots

2 chicken breasts, cooked (I boiled), then shredded

2 tablespoons butter

1 small sweet onion

1 1/2 cups Arborio rice

1/2 cup dry white wine

3/4 cup shredded parmesan cheese

2 tablespoons chopped chives

salt and pepper

In a large saucepan, heat chicken broth over medium-high heat. Split vanilla bean down the middle, remove seeds with a small knife, then add seeds and bean to the broth. When the broth comes to a boil, add the sweet potatoes and carrots. Turn the heat down to medium, and simmer for about 10 minutes, or until the sweet potatoes are tender (carrots will still be firm to the bite).  Remove vegetables with a slotted spoon, but keep the broth simmering over low heat.

In the meantime, grab another large saucepan and heat the butter over medium-high heat.  Add the chopped onion an cook for about 3 minutes.  Add the rice and stir to coat with the butter. Pour in the wine and simmer until the wine is almost evaporated.  Add 1/2 cup of the simmering broth and simmer until the liquid is almost completely evaporated (3 to 4 minutes). Continue to do this, while stirring the rice, until the broth is gone (discard the bean pod).  The rice should be tender and the mixture should be nice and creamy! If you like your rice a bit more tender, you can heat a little more broth and keep adding until the risotto is to your liking.

Gently stir in the vegetables, chicken, parmesan cheese, and chives. Taste to see if you need to add salt and pepper. Top with another sprinkle of parmesan cheese and a little bit of chives. Enjoy!

ris2

 

You can totally leave the chicken and exchange the chicken broth for some vegetable broth to make this a meatless or vegetarian meal. Have a great Tuesday, everyone, and tune in tomorrow for a delicious dessert!

Sweet Potato Protein Shake

Sam is home!! Saturday when he arrived, Sarah and I had prepared a nice dinner of rotini and vodka sauce.  After we gobbled that up, we sat in the living room, listened to awesome music and engaged in interesting conversations. Yesterday Sam wanted to go get some Vibram Five Finger shoes, or monkey feet, as I like to call them, so we took a trip out to Quest to find his shoes. This morning, we took Kitsune and Spanky for a nice morning run to test them out:

"These shoes make me want to run naked."-Samuel Wright

Me and my Kitsune!

Sam:"This is the best I've EVER run! We're getting you some."

I'm so happy my husband is finally home with me!

Debbie and I normally have a “lite” protein shake after we work out, but we usually use bananas and peanut butter. I still love my PB-banana shake, however, I came across a wonderful idea the other day that involves my FAVORITE vegetable ever: sweet potato! It was so good, too.

I just baked the sweet potato in the microwave for 10 minutes. Then I let it sit in the refrigerator while we went running so it could cool off. When it was time to eat, I just peeled the skin off, tossed it into the Ninja along with some ice, milk, vanilla protein powder and a tiny bit of cinnamon and nutmeg, blended it until it was nice and smooth and voila!

It taste like sweet potato pie, only good for you! Have a great day, everyone!