First, I cut up some boneless, skinless chicken breasts into chunks and browned them in some olive oil in a large pot.
While the chicken was cooking, I diced up a sweet Vidalia onion and added it to the chicken. I also tossed in some minced garlic, because everything's better with a little garlic! :)
Meanwhile, I worked on my squash. This is definitely the year of the Butternut for me! I don't know that I've ever cooked a butternut squash before . . . and I've used at least four of them so far this fall! They are so yummy! This is what I did -- I peeled that big boy with a vegetable peeler and then cut it into thick slices, scooping out the seeds where needed, and then cut each slice into rows horizontally and then vertically, creating large chunks.
By this time my chicken and onions were cooked to perfection, so I tossed the butternut chunks into the pot and poured in some Thai Ginger chicken broth and some Taste of Thai coconut milk!! Yum! I added some freshly ground sea salt and pepper.
While this was coming to a boil, I tossed three hand fulls of fresh kale into my food processor and chopped it up into small pieces and added it to the pot. Once my masterpiece came to a boil, I turned down the heat, put on the lid, and let it simmer until the butternut and kale were tender.
While my stew was simmering, I made a batch of Jasmine rice.
In twenty minutes, both were done and I was ready to serve my savory Thai Chicken, Kale and Butternut Stew over the Jasmine Rice! :) Delicious!!! :)
Let me know if you give this a try! :)