Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 1 medium yellow onion, peeled, diced small
- 3 cloves garlic, peeled, minced
- 500grams chicken thighs, diced into bite sized pieces
- 400grams diced tomatoes
- 400grams tinned white beans, drained, rinsed
- 250milliliter chicken stock
- 1teaspoons thyme, fresh, chopped
- 1 leaf bay leaf
- 250grams curly kale, chopped
Nutrition per serving
1450kJ / 348Cal
1450 Kilojoules or 348 Calories
17% of daily energy intake*
Protein
32.2grams
Fat
11.9grams
Carbs
23.6grams
Sugars
6.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This is not your typical casserole that takes hours of stewing to put together. Using a pressure cooker chicken, bean and kale casserole is ready and on the table in under an hour.
Method
Step 1 of 4
Heat a pressure cooker to medium heat adding in the olive oil to coat the bottom. Add the diced onions, caramelized for 5 minutes before adding in the garlic and diced chicken for an additional 3 minutes.
Step 2 of 4
Stir in the diced tomatoes, white beans, chicken stock, thyme and bay leaf, attached the lid tightly onto the pressure cooker, cook on high heat for 20 minutes.
Step 3 of 4
After 20 minutes of cooking turn the pressure cooker off, slowly releasing the pressure.
Step 4 of 4
Carefully remove the hot lid, season and stir in the chopped kale letting the kale wilt in the pot for 5 minutes. Portion out the casserole over any of your favorite side dishes.
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