So this is one of my favorite recipes. It really isn’t a strict recipe though, it’s more of a method. I’ve used different vegetables- in combinations of fresh or canned (shocker I know) as well as different cuts of chicken (boneless, skinless thighs or chicken breasts cut up into pieces). Aside from what’s listed below- feel free to experiment- add fresh tomatoes, green beans, kidney beans, etc. Really it is all up to what you have on-hand that day and what you favor.
- 4 chicken breasts cut into small chunks or 6 boneless, skinless chicken thighs
- 1 tablespoon of olive oil
- 1 red bell pepper chopped
- 1 onion, sliced thin
- 1 16 ounce can quartered artichoke hearts
- 3 cloves of garlic, sliced
- 2 -3 cups chopped kale
- 1 16 ounce can of fire-roasted tomatoes (I like Muir Garden brand)
- 1 16 ounce can chic peas, drained & rinsed
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon white pepper
- 1/4-1/3 teaspoon cayenne pepper (to taste)
- 1/2 cup Bragg’s liquid aminos (or soy sauce)
- 1/2 cup water
- brown rice or brown rice pasta cooked to package directions
In a dutch oven, heat olive oil over medium high heat and brown chicken pieces or thighs on all sides. Once brown, take out of the pot and set aside (leave all those delicious browned bits in the bottom).
Reduce heat to medium- to the pot add your vegetables (onions and peppers first, then garlic, then kale or any other leafy greens at the very last minute) and cook until onions are translucent, about 5-7 minutes.
While vegetables are cooking, measure out your spices into a cup with the liquid amino and water. Whisk with a fork until incorporated.
Add the chic peas, canned tomatoes – use a spoon to scrape up the chicken “bits” at the bottom of the pot, and finally the chicken back into the pot. Stir in the Braggs-spice mixture. Cover the pot, reduce heat to medium-low and simmer covered for 15-20 minutes.
Serve over brown rice pasta or brown rice!