Comfort comes in many forms, but in the dead of winter when the holidays are done and it’s freezing cold outside, it comes in the form of a rich and flavorful stew. When you can’t really go anywhere or do anything? The stew is just that much more comforting.
This is the kind of stew that everyone loves — tender chicken, white beans that are mashed a bit to give the stew some body, savory tomatoes, and a bit of Ava Jane’s Kitchen Hot Roasted Garlic. I can’t tell you enough how much I love this seasoning blend. Unlike red pepper flakes, which can be just plain hot, this blend has mellow garlic flavor and a little bit of heat without being overwhelming. So you can add it to something like this and you get a rounded and well balanced flavor that even kids will love. If it’s too hot, a dollop of sour cream cools it down and adds a bit of a velvety texture.
On a cold night, this is all you need. With a crusty bread, it’s nothing short of perfection!
Prep time: 30 minutes
1 14-ounce can white beans, drained
2 tablespoons Ava Jane’s Kitchen Avocado Oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon AJK’s Hot Roasted Garlic spice blend, more or less to taste
2 14-ounce cans diced tomatoes with juices
2 pounds boneless, skinless chicken thighs or breasts
5 cups chicken broth, such as Kettle Fire Chicken Bone Broth (USE Code AVAJANE to get 15% off)
Sour cream and chopped green onions, for serving
Put the beans in a mixing bowl and mash lightly with a fork or potato masher. Set aside.
Heat the avocado oil in a heavy saucepan or Dutch oven over medium heat. Add the onion, and cook until soft.
Add the garlic and Hot Roasted Garlic and stir and cook for a minute.
Add the tomatoes, chicken, and broth. Bring to a boil, reduce to a simmer.
Simmer until chicken is cooked through. Remove chicken from pot, shred or chop, and add back to the pot, along with the beans.
Simmer until heated through.
Ladle into bowls and top with sour cream chopped green onions if desired.