Tuesday, May 13, 2014

Paleo Cabbage, Kale, Chicken and Everything in your Fridge Stew

The beauty of this recipe is you can add whatever veggies, broth or meat you have on hand or need to use up

1/4 - 1/2 head of cabbage chopped
2 cups kale leaves chopped
1/4 red onion diced chopped
6 chicken tenderloins or 2 chicken breast
2 cups or more fresh or frozen carrots, peas, green beans (green beans and peas are debatable, I think they are healthy for you and my kids eat them, so I don't completely cut them out)
Optional- for a low fat meal but not Paleo- 2-3 diced potatoes with skin for the nutrients (you could use a sweet potato or add more cabbage)
Optional- Cooked chopped Bacon for garnish
1 carton Organic low sodium chicken or vegetable broth to cover all of the ingredients

All of the seasonings are adjustable from here:
1/4 tsp pepper
1 tsp minced garlic
1/2 tsp red pepper flakes
1 tsp onion powder
1 tsp garlic powder
1/2 tsp rosemary
1/2 tsp thyme

If the final product is too mild, serve with hot sauce or add more pepper

On medium heat cook the chicken, potatoes and red onion in the broth in a large covered sauce pan, about 10 minutes once it starts to boil lightly

When the chicken and potatoes are almost done remove any fat that might have floated to the top (if any), chop the chicken

Return the chicken to the pot, add all remaining ingredients and simmer on medium until everything is tender about 15 more minutes

Add more water if needed and taste and add additional seasonings as needed to preference, could be savory or spicy, if adding more spice, simmer on low as to not overcook the veggies and chicken but to allow the seasoning to blend

Optional- garnish with bacon

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