A delicious, Spanish-inspired dish, using vitamin-packed kale and borlotti beans in a lovely smoky sauce.

Melanie Booth


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

345 calories; 11.5 g total fat; 69 mg cholesterol; 1085 mg sodium. 30.1 g carbohydrates; 27.2 g protein; Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I really enjoyed it. I had some left over kale and chicken that needed to be used up and ran into this recipe. Read More
Rating: 5 stars
This recipe was quick to make healthy and very tasty. Good flavor and nice consistency. I will be making it again! Read More