Chicken, White Bean and Kale Stew

Chicken, White Bean and Kale Stew
  • Prep Time: 20
  • Total Time: 45
  • Servings: 4-6

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About this Recipe

Try this feel good stew, jam packed with protein


2 tbsp (30 mL) Olive oil
3 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite sized pieces
Salt and pepper
1 Onion, chopped
1 Carrot, chopped
1 Stalk celery, chopped
1 Red or yellow pepper, chopped
3 Cloves garlic, minced
1 (28 oz/796 mL) Can diced tomatoes
2 cups (500 mL) No sodium chicken broth
1 Bay leaf
1 (19 oz/540 mL) Can white kidney or cannellini beans, rinsed and drained
4 cups (1 L) Chopped kale


HEAT oil in a large saucepan or Dutch oven over medium-high. Add chicken and cook for 6-8 minutes or until lightly browned. Season with salt and pepper. Add onions, carrots, celery, peppers and garlic. Cook for 3-4 minutes stirring occasionally. Pour in tomatoes, broth, bay leaf and beans. Bring to a boil then reduce heat and simmer for 10-15 minutes or until the internal temperature of the chicken has reached 165°F (74°C).

STIR in kale and cook for 6-8 minutes. Adjust seasoning to taste. Remove the bay leaf and serve over rice with rolls or crusty bread.


For a quick meal serve the stew with Uncle Ben’s Express Basmati rice, ready in 2 minutes.

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