Braised Chicken with White Beans, Poblanos and Kale
Prep time: 
Cook time: 
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Serves: 4-6
  • 6 boneless, skinless chicken thighs (about 1.5 lbs)
  • salt and pepper to taste
  • 2 tbsp cider vinegar
  • 3 tbsp avocado or olive oil, divided
  • 1 large or 2 small poblano peppers, diced
  • 1 large red onion, diced
  • 3 garlic cloves, smashed
  • 1 tsp ground cumin
  • 1 can white beans, drained and rinsed
  • 2 cups low sodium chicken broth
  • 1 bay leaf
  • 1 cup coarsely chopped kale leaves
  1. Season chicken with salt, pepper and cider vinegar and set aside while you prepare remaining ingredients.
  2. Heat a large skillet over medium-high heat and add 2 tbsp oil. Brown chicken, in batches, about 3 minutes per side, until golden brown. Remove browned chicken and set aside on a plate. Add onion and poblano pepper to skillet and toss occasionally, until onion is softened, about 5 minutes. Add garlic and cumin and continue to toss, until fragrant but not burnt, about 2 minutes more.
  3. Add chicken back to pan along with white beans, chicken broth and bay leaf. Bring to a boil, reduce to simmering and cover. Simmer until chicken is cooked through and flavors are absorbed, about 12-15 minutes. Remove cover, add kale and toss until wilted, about 2-3 minutes.
Recipe by Jackie Ourman at