Here’s a hearty and healthy chicken stew to please most any taste.
1 Tbsp. olive oil
3 boneless, skinless chicken breast halves (6 to 8 ounces each), cut into 1-inch pieces
Coarse salt and ground pepper
4 garlic cloves, thinly sliced
1 medium onion, halved and thinly sliced
1/2 tsp. dried oregano
1 can (28 ounces) whole peeled tomatoes, in puree
1 1/2 pounds escarole (about 2 medium heads), ends trimmed, coarsely chopped
1 cup whole-wheat couscous, cooked according to package instructions
In a Dutch oven or a large, heavy pot (at least 5 quarts), heat oil over medium-high.
Season chicken with salt and pepper and cook in two batches, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate.
Add garlic, onion, and oregano to pot; season with salt and pepper.
Cook until onion begins to brown, 2 to 4 minutes (don’t worry if pan darkens).
Add tomatoes (crushing with back of a spoon as you add them) and cook until slightly thickened, 8 to 10 minutes.
Add chicken with any accumulated juices and bring to a simmer; cover and cook until chicken is opaque throughout, 2 to 4 minutes.
Add as much escarole to pot as will fit.
Cook, tossing and adding more as space becomes available.
Cook until escarole is tender, 2 to 4 minutes.
Serve stew over couscous.
- You can serve this stew over couscous, rice, noodles, potatoes, or anything else you think would taste great.