Ingredients
4 chicken breasts, cut into cubes
2 medium onions, diced
3 cloves garlic, minced
2 cups kale, ribs removed, large chop
2 sweet potatoes, diced into small chunks
2 bell peppers (1 red and 1 green), diced
2 cans tomatoes (15 oz), diced
2 tbsp tomato paste
6 cups low-sodium chicken stock
6 tsp olive oil
2 tbsp chili powder
2 tsp cumin
2 tsp oregano
½ tsp cinnamon
½ tsp red pepper flakes
2 tsp salt
1 cup fresh parsley
2 limes, cut into wedges
Instructions
Gather all ingredients.
Heat the saucepot on stove medium high heat.
Once pot is hot, add 3 tsp olive oil.
Once oil is hot, add chicken and cook thoroughly until slightly browned - then remove from heat and set aside.
Add 2-3 tsp olive oil, minced garlic and onion. Cook until onions are softened, but stir so garlic doesn’t burn.
Add kale, sweet potato, bell peppers, tomatoes and tomato paste and chicken stock.
Add spices: chili, cumin, oregano, cinnamon, red pepper. Bring to a boil.
Reduce heat and simmer until potatoes are tender; stir occasionally.
Once potatoes are done, add chicken breast back to stew and cook for 5 more minutes. Serve and enjoy!