Collard Greens Chicken Stew Recipe

hands holding Collard Greens Chicken Stew with chicken winglets and tender collard greens in seasoned broth in a bowl

Collard Greens Chicken Stew Recipe

A hearty one-pot chicken stew made with tender winglets, plenty of collard greens, peppers, garlic, thyme and a rich, deeply seasoned broth.

Course Main Dish

Cuisine American, International

Prep Time 30

Cook Time 1 15

Total Time 1 45

Servings servings

Calories 450kcal

Author Savory Thoughts

Equipment

Large Saucepan
High Quality Blender

Ingredients

Chicken & Greens

20 chicken winglets
2 lbs. shredded collard greens
½ cup canola oil
1½ Tbsp. curry powder
1 Tbsp. kosher salt; plus more to taste
1 tsp. ground cloves
1 tsp. red pepper flakes; plus more to taste
Black pepper to taste

Aromatics & Broth

1 large onion; quartered
2 green onions
1 bell pepper
14 garlic cloves
A few fresh thyme sprigs
4 Tbsp. tomato paste
1 cup water; for the seasoning mixture
5 cups additional water; for the stew
2 Tbsp. Worcestershire sauce
½ cup apple cider vinegar
2 chicken bouillon cubes
4 bay leaves

Instructions

Prepare & Brown The Chicken

Add the onion, green onions, bell pepper, garlic, tomato paste, thyme, curry powder, salt, ground cloves, red pepper flakes and black pepper to a blender with 1 cup water. Blend until combined.
Add the blended seasoning mixture and coat the chicken well. Allow it to sit for at least 30 minutes to marinate – but the longer the better.
Heat the canola oil in a large pot over medium-high heat.
Working in batches, brown the chicken. Remove and set aside. Do not discard the marinating mixture.

Build The Collard Greens Stew

After removing the chicken, add the remaining blended seasoning mixture and cook until fragrant.
Add the shredded collard greens in batches, gently turning them into the liquid as they wilt.
Add the remaining 5 cups water gradually and stir in between each addition.
Add the Worcestershire sauce, apple cider vinegar, bay leaves and chicken bouillon.
Once the collard greens have reduced, return the chicken to the pot. Stir to combine.
Cover halfway and simmer until the chicken is cooked through and tender and the collard greens reach your desired tenderness.
Taste and adjust with additional salt, black pepper, seasoning, or red pepper flakes as needed. Continue to simmer until the liquid has reduced slightly. You do not want it to be “soup-like” but have enough liquid to top over a bed of rice.
Serve over a bed of white rice and enjoy.

Notes

How The Ingredients Work In This Recipe

Chicken winglets or Tyson’s wings: Twenty pieces make this a substantial family-size stew. You may decrease the amount if you prefer.

Collard greens: We're using 2 pounds of shredded collard greens. Starting with shredded greens also saves some prep time.

Garlic: Fourteen cloves might sound like a lot until you remember we're cooking two pounds of greens and twenty pieces of Tyson chicken wings. 😂

Curry powder: Adds warmth and another layer of flavor to the chicken and broth.

Tomato paste: Gives the stew color, body and concentrated savory flavor.

Apple cider vinegar: Brightens the greens and balances the richness of the stew.

Fresh thyme + bay leaves: Give the broth additional depth.

Red pepper flakes: Start with the recipe amount and add more if you want additional heat.

How To Store Your Stew

Allow leftovers to cool, then refrigerate in an airtight container for 3–4 days.

When reheating, add a small amount of water or broth if the stew has thickened.

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*** Calories are estimated per serving.

Nutrition