INGREDIENTS
- 1 tablespoon olive oil
- 1 to 1 1/2 pounds boneless, skinless chicken breasts, cubed in 1/2-inch pieces
- Salt and pepper
- 1/2 cup finely diced shallot or other onion (like red or yellow)
- 1 medium red bell pepper, seeded, stemmed and diced
- 2 cloves garlic, finely minced
- 2 medium sweet potatoes (about 25 ounces, 3 to 4 cups), peeled and small-diced
- Pinch of red pepper flakes (optional)
- 1/2 cup low-sodium chicken broth
- 2 cups (about 4 ounces) stemmed and chopped kale
- 1/2 to 1 cup shredded Monterey Jack or other cheese of choice
INSTRUCTIONS
- In a large 12-inch non-stick pan, heat the olive oil over medium heat until it is warm and shiny.
- Season the chicken pieces with salt and pepper and add to the pan in one layer. Let them cook and grow for 1-2 minutes without stirring (until they become beautiful and golden). Turn over the pieces and continue cooking until the color is no longer pink in the middle, 1-2 minutes further. Remove the chicken on a plate, and keep as much liquid as possible in the pan and place it on medium heat.
- Add a dash of olive oil when the pan fries. Add leeks (or onions), red peppers and garlic. Cook the mixture with stirring often for 5 minutes until the onions are transparent and soak.
- Add sweet potatoes, red pepper chips (if used) and broth. Stir well and leave to boil gently. Cover the pan and cook for 8 to 10 minutes, stirring once or twice to make sure the sweet potato does not stick (reduce heat, if necessary) until sweet potatoes become soft. Add more broth to boil when mixture becomes sticky or java.
- Add the chicken to the pan with turnips. Mix and stir until light green and wilted. (If you want to make the turnip more soft and soft, add it first to the frying pan without chicken, cover the pan and leave until tender until tender; chicken and heat through).
- Add salt and pepper.
- Sprinkle the cheese over the top and cover with the cover until it melts or leaves it under the preheated oven until it turns dark brown.
To get the full recipe visit original recipe: melskitchencafe
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