Paprika White Bean Chicken and Sausage Stew

Paprika White Bean Chicken and Sausage Stew

This is a wonderfully cozy meal and checks the box for comfort food.  This is great served with roasted butternut squash cubes although this is completely satisfying on its own with avocado!

Prep Time: 25 minutes Cook Time: 60 minutes

Ingredients:

• ½ pound ground pork OR favorite sugar-and-filler free sausage, sliced

• 1 ½  pound skinless, boneless chicken thighs, cut into 1-inch pieces

• 3 TBSP avocado oil 

• ½ tsp each of ground fennel and sage (if using ground pork) - make sure there are no added or hidden starches in your spices

• 1 large onion, finely chopped

• 2 cups chopped spinach or kale

• ¼ cup chopped tomatoes - we use Pomi Strained Tomatoes.

• 2 tsp garlic powder - make sure there are no added or hidden starches in your spices

• 1 TBSP each of paprika and thyme - make sure there are no added or hidden starches in your spices

• 1 ½ cups cooked navy beans (soaked overnight, drained and cooked)

• 4 cups homemade chicken or veggie broth or water

• Juice of one lime 

• ¼  cup parsley, chopped

Directions:

1. Shape ground pork into tiny meatballs, the size of a large gumball and set aside. 

2. Heat 1 TBSP avocado oil in a large dutch oven.  Add the mini pork meatballs and sprinkle with ground sage and fennel.  Cook over medium-high heat for a total of 3-4 minutes until browned.  Wait a minute or two before moving them so they don’t break apart.  Once browned on all sides, remove from the pan with a slotted spoon and place in a bowl.

3. Add 1 more TBSP oil to the pan and add the chicken pieces making sure not to crowd the pan - it may take 2 batches to brown the chicken. Sprinkle sea salt on the chicken and brown for 2 minutes on each side.  Remove chicken pieces with a slotted spoon and add to the pork.  Repeat these steps until you have browned all the chicken. 

4. Lower the heat to medium, add 1 more TBSP oil and sauté the onions until softened, about 4-5 minutes. Then add the spinach or kale and cook for an additional 2-3 more minutes. 

5. Add the tomato sauce and cook for 2-3 minutes - you want to see the sauce darken in color to get rid of the “raw” flavor.

6. Add the garlic powder, paprika and thyme and stir constantly for another minute. 

7. Pour in the broth or water and add the pork, chicken and beans to the pot.

8. Bring to a boil, then reduce the heat and simmer for 40-45 minutes.  You can keep the pot partially covered - depending how much you want the liquid reduced.

9. Sprinkle with parsley and serve!