What you Need :
- 1 tablespoon extra virgin olive oil
- 4 ounces (2 links) spicy chicken sausage, diced
- ½ Spanish onion, finely chopped
- 3 cloves garlic, minced
- 2½ teaspoons smoked paprika
- 1 teaspoon dried oregano
- ¼ teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 1 pinch cayenne pepper (optional)
- 1 cup canned diced tomatoes (I like to use fire roasted tomatoes when possible for extra smokiness.)
- 3 cups cubed butternut squash (go for ½-inch cubes)
- ½ bunch kale, center ribs removed, chopped (about 2 cups)
- 1 pound boneless, skinless chicken thighs
- 4 cups low-sodium chicken stock
How to Make It :
- Heat 1 tablespoon olive oil in a Dutch oven or large saucepan over medium-high heat. When hot add the chicken sausage and cook for about 5 minutes until lightly browned.
- Add the onion and garlic to the sausage and sauté for 2-3 minutes until the onions are translucent and the garlic is fragrant. Add the smoked paprika, oregano, cumin, ground cinnamon and cayenne (if using) and cook, stirring constantly, for 1 minute.
- Add the tomatoes, butternut squash kale, chicken thighs, and chicken stock to the saucepan. Bring to a boil, then reduce the heat until the liquid is just simmering. Cover and cook for 25 minutes.
- After 25 minutes, carefully remove the chicken thighs from the saucepan to a plate or cutting board. Using two forks, shred the meat into small pieces.
- Scoop about 1 cup of butternut squash from the pot and mash it with a fork. (Don’t panic if there’s some tomatoes and kale in the mash, it’s all going back in the pot anyway. Duh.)
- Return the shredded chicken and mashed squash to the saucepan and simmer, uncovered for another 10 minutes. Taste and season with salt if needed.
- Ladle stew into bowls, top with sharp cheddar and sour creame and serve hot.
Recipe adapted from: domesticate-me.com