Smoked Paprika Chicken, Kale, and Bean Stew

Melanie Booth

"A delicious, Spanish-inspired dish, using vitamin-packed kale and borlotti beans in a lovely smoky sauce."
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55 m servings 345 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 1085 mg
  • 43%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a large pot over medium heat. Add chicken thighs, onion, and garlic. Cook and stir until starting to brown, about 10 minutes. Add sherry and smoked paprika; cook and stir until mostly reduced, about 5 minutes.
  2. Stir borlotti beans, tomatoes, and chicken bouillon cube into the pot. Cook and stir until flavors combine, about 10 minutes. Stir in kale; simmer until thickened into a stew consistency, about 20 minutes. Season with salt and black pepper.


  • Cook's Note:
  • If you don't like it too spicy, reduce the paprika to 1/2 teaspoon.

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