Southwestern Chicken Stew
6 boneless chicken thighs; trimmed and cut into 1-2 inch pieces
12 oz. andouille chicken sausage; sliced
1 yellow onion; chopped
2 carrots; sliced
1 garlic clove; minced
6 cups chicken broth
1 Tb. Mexican oregano
1 can white kidney beans; drained
8 large kale leaves; chopped
1 Tb. lemon juice
1/8 tsp. red pepper flakes
1. Season chicken thighs with coarse salt and pepper flakes. Heat stew pot to high on stove. Add oil and brown chicken thighs, turning as needed. Add sausage, onion, carrots, and garlic. Stir occasionally and cook until onions begin to soften.
2. Add chicken broth, oregano, and kidney beans. Bring to a boil. Reduce heat and let simmer for 30 minutes.
3. Add kale and lemon juice, and salt to taste. Simmer for at least 15 minutes more.