Chicken and Kale Chili

Votes: 2

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 490, total fat 16 G., saturated fats 3 G., proteins 47 G., carbohydrates 45 G., fiber 13 G., cholesterol 133 mg, sodium 881 mg, sugar 7 G.

Hearty kale pairs beautifully with rich Mexican chili and creamy white beans. This recipe uses frozen kale, so it's perfect for any time of year. The chili is simmered with juicy chicken thighs, which are pan-fried to intensify the flavor. Serve in deep bowls on a cool evening and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

600 g boneless, skinless chicken thighs
2 tbsp. l. olive oil
2 tsp ground cumin
1 onion, chopped
1 poblano pepper, seeded and chopped
3 cloves garlic, crushed
4 cups lightly salted chicken broth
3 cups frozen chopped kale, thawed
1 can (425 g) white bean chili
1 cup canned tomatillo purée
2 green onions, thinly sliced

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken thighs, poblano pepper, leafy cabbage, white beans, ground cherries, cumin

Cooking the dish according to the recipe:

Heat a large saucepan over high heat and add 1 tablespoon of olive oil. Season the chicken with salt, black pepper, and 1 teaspoon of cumin. Add the chicken (a few at a time, if needed) to the pan and cook until golden brown, 4-5 minutes per side. Transfer to a plate.
Add the remaining 1 tablespoon olive oil, onion, and poblano pepper to the pan and cook, stirring occasionally, until the peppers have softened, about 2 minutes. Add the garlic and the remaining 1 teaspoon cumin; cook until golden, 30 seconds. Add the chicken broth, cabbage, chili beans, and tomatillos. Add the chicken and any accumulated juices from the plate. Cover and bring to a simmer, then remove the lid and reduce the heat. Cook until the chicken is tender, about 15 minutes.