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kale with chicken in white bowl
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Chicken Kale Stew

With bold Haitian inspired flavors, this chicken Kale stew with okra is a rich family recipe that will soon become a staple in your home.
Course Main Course
Cuisine American, Haitian
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 6 Servings
Calories 282kcal
Author Savory Thoughts

Equipment

  • 1 Saucepan

Ingredients

Chicken

  • 8 Chicken Thighs; Boneless is fine.
  • 2 tsp. Kosher Salt
  • ⅛ tsp. Ground Cloves
  • 2 tsp. Onion Powder
  • 1 Tbsp. Olive Oil
  • 1 Tbsp. Worcestershire Sauce

Kale Stew

  • ¼ Cup Canola Oil
  • 1 lb. Frozen Okra
  • 1 lb. Fresh Chopped Kale; Washed and stems removed
  • 3 Large Carrots; Peeled, washed and sliced
  • 4 Tbsp. Tomato Paste
  • 1 Tbsp. Garlic Ginger Paste
  • 2 Lbs. Beef Broth or Vegetable Broth
  • 2 Tbsp. Worcestershire Sauce
  • 1 Bunch Fresh Parsley
  • 1 Tsp. Cumin
  • ⅛ Tsp. Ground Cloves
  • Salt and Pepper To Taste
  • Juice from 1 Lemon

Potato Starch Slurry

  • 1 Tbsp. Potato Starch; Or you can use cornstarch
  • ¼ Cup Water

Instructions

  • Start by properly cleaning the chicken. Set the chicken aside and pat it dry. Season the chicken with salt, ground cloves, onion powder, oil, and Worcestershire sauce. Mix well and let marinate for least 30 minutes (longer is best).
    When ready to cook, add the oil in a large saucepan and sear the meat on both sides for about 4 minutes per side on high heat. Remove the chicken and set it aside. 
    Steps 1-4 - Kale Stew
  • In the same saucepan, add the okra and cook for 30 minutes. Be sure to constantly stir to avoid burning. As the okra softens, take your spoon to smash the okra. After 30 minutes, add the fresh kale. Mix well, cover, and cook for an additional 10 minutes. 
    Add the chicken, broth, and remaining ingredients. Light stir to combine. Allow to simmer for 25 minutes on medium low heat, partly covered. Stir constant to avoid sticking at the bottom of the saucepan.
    In the last 5 minutes while the stew is simmering, mix the potato starch and water together to make slurry. Pour the slurry in the stew and stir well to combine. 
    Simmer for an additional 5 minutes to thicken the stew and enjoy. Serve with white rice and fried plantains. 
    Steps 5-7 - Kale stew

Notes

**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).
 
*** Calories are estimated per serving

Nutrition

Serving: 8Servings | Calories: 282kcal | Carbohydrates: 19g | Protein: 11g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 1110mg | Potassium: 675mg | Fiber: 7g | Sugar: 6g | Vitamin A: 667IU | Vitamin C: 101mg | Calcium: 15mg | Iron: 16mg