Quick-Braised Chicken with Greens

This low calorie, nutrient rich cozy dish is easy to make and provides depths of flavor. Its bite comes from hot pickled peppers and their brine, while the comfort comes from browned onions, tomato paste, cumin and chicken broth — and the knowledge that you can make this dish quickly with boneless thighs and any dark, leafy greens in your fridge. Eat this dish with brown rice or a slice of toasted whole grain bread drizzled with olive oil.Chicken thighs are an excellent source of protein, providing 36 grams per serving. Dark, leafy greens like kale, mustard, and chard provide a tremendous amount of vitamins, fiber and antioxidants.

Makes: 4-6 servings
Time to cook: 40 minutes

Ingredients

3 tablespoons extra-virgin olive oil

1 large yellow onion, thinly sliced

Kosher salt (Diamond Crystal)

½ cup sliced hot pickled peppadew, cherry or pepperoncini peppers, and 2 tablespoons brine reserved, plus more to taste

¼ cup tomato paste

1 tablespoon light or dark brown sugar, plus more to taste

1 teaspoon ground cumin

4 cups low-sodium chicken broth

1½ to 2pounds boneless, skinless chicken thighs

1½ pounds (1 to 2 bunches) dark leafy greens, such as kale, Swiss chard or escarole, de-stemmed if kale and coarsely chopped 

Cooking Instructions

1. In a large pot over medium-high, heat the oil.Add the onion, season with salt and cook, stirring just a few times, until translucent and browned, 6 to 9 minutes. Add the peppers, tomato paste, brown sugar, and cumin, and cook, stirring constantly, until the paste is a shade darker and starts to stick to the bottom of the pot, 2 to 3 minutes.

2. Add the broth, chicken, greens, and pickled-pepper brine. Season with salt and stir to combine. Cover the pot, keep on medium-high and bring to a simmer. Uncover, reduce heat to low, and cook uncovered until the chicken is cooked through, and the greens are tender, 15 to 20 minutes. Using two forks, shred the chicken right in the pot into pieces, then stir to combine. Taste and adjust with salt, sugar (if it’s too tangy or spicy) and brine (if it’s too sweet or flat). Eat with starch of choice.

Nutrition per serving
374 calories; 16 grams fat; 3 grams saturated fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 24 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 36 grams protein; 860 milligrams sodium.

Recipe by Ali Slagle, NY Times

‍