Chicken, Collard Greens, and Sweet Potato Stew
Searing the chicken first creates a tasty fond (the caramelized bits at the bottom of the pan) for the broth. Add the cooked, shredded chicken to the pot at the very end for guaranteed tender, flavorful meat (versus the rubbery, overcooked alternative). More traditional collards are used here, but kale, Swiss chard, or spinach would work well, too.
Whole Living, December 2011
- 2 tablespoons vegetable oil
- 2 boneless, skinless chicken breasts (8 ounces each)
- Coarse salt and freshly ground pepper
- 1 onion, chopped
- 1 stalk celery, diced
- 1/4 cup apple cider vinegar
- 1 pound sweet potatoes, peeled and diced
- 2 cups coarsely chopped collard greens
- 4 cups low-sodium chicken stock
- 1 1/2 cups cooked brown rice
- In a heavy-bottomed pot, heat oil over medium-high heat. Season chicken with salt and pepper and sear until golden brown and cooked through, about 5 minutes per side. Set aside.
- Add onion and celery and cook until tender, about 4 minutes. Deglaze with vinegar, scraping up any brown bits with a wooden spoon. Add sweet potatoes, collard greens, stock, and 2 cups water. Bring to a boil; reduce heat and simmer until sweet potatoes are tender, about 10 minutes.
- Shred chicken, add to pot, and cook until heated through. Stir in rice and season with salt and pepper.
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