Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cups pumpkin puree (fresh or canned)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 large carrots, sliced into rounds
- 2 cups chicken bone broth
- 1 can (15 oz) white beans (cannellini or navy), drained and rinsed
- 2 cups fresh kale or spinach
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces and season them generously with salt and pepper. Brown the chicken for about 5 minutes until it develops a golden crust. Add the diced onion and carrots to the pot. Sauté for another 4 minutes until the onions become translucent and the carrots begin to soften. Stir in the minced garlic, thyme, and smoked paprika, cooking for 60 seconds until the spices become fragrant.
- Pour in the chicken bone broth and use a wooden spoon to scrape any browned bits off the bottom of the pot. Stir in the pumpkin puree until it is fully incorporated into the broth. Add the white beans and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes. This allows the flavors to meld and the chicken to become incredibly tender.
- Remove the lid and stir in the fresh kale or spinach. The heat from the stew will wilt the greens in about 2 minutes. Taste the stew and add more salt or pepper if needed. Once the greens are bright green and tender, ladle the stew into deep bowls. Garnish with fresh parsley and a crack of black pepper. Serve immediately while hot.
- Cook Time: 50 minutes