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Smoked Paprika Chicken, Kale, and Bean Stew

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"A delicious, Spanish-inspired dish, using vitamin-packed kale and borlotti beans in a lovely smoky sauce."
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55 m servings 345 cals
Original recipe yields 4 servings


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  1. Heat olive oil in a large pot over medium heat. Add chicken thighs, onion, and garlic. Cook and stir until starting to brown, about 10 minutes. Add sherry and smoked paprika; cook and stir until mostly reduced, about 5 minutes.
  2. Stir borlotti beans, tomatoes, and chicken bouillon cube into the pot. Cook and stir until flavors combine, about 10 minutes. Stir in kale; simmer until thickened into a stew consistency, about 20 minutes. Season with salt and black pepper.


  • Cook's Note:
  • If you don't like it too spicy, reduce the paprika to 1/2 teaspoon.

Nutrition Facts

Per Serving: 345 calories; 11.5 g fat; 30.1 g carbohydrates; 27.2 g protein; 69 mg cholesterol; 1085 mg sodium. Full nutrition

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