Careme

Instructions

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1. 1.

   Prepare the vegetables: dice 4 oz yellow onion; scrub and thinly slice 4 oz carrots; mince 3 garlic cloves; and wipe clean 8 oz sliced white mushrooms. Strip the tough stems from 6 oz organic kale and roughly chop the leaves.

2. 2.

   Cut 12 oz chicken breast into 1-inch pieces. Season with 3/4 teaspoon fine sea salt and let stand while you start the vegetables.

3. 3.

   Heat 1 tablespoon extra-virgin olive oil in a medium heavy pot over medium-high heat. Add the prepared mushrooms and cook for 5–6 minutes, stirring occasionally, until lightly browned.

4. 4.

   Add the prepared onion and carrots with 1 teaspoon fine sea salt. Reduce the heat to medium and cook for 5 minutes, stirring occasionally, until the onion softens.

5. 5.

   Stir the following into the vegetables:

   • The prepared minced garlic
   • 1 1/2 teaspoons smoked paprika
   • 1/2 teaspoon dried oregano
   • 1/4 teaspoon black pepper

   Cook for 30 seconds, stirring, until fragrant.

6. 6.

   Pour in 3 cups water and scrape up the browned bits. Add 1/3 cup dry quick pearled barley and 1/8 teaspoon fine sea salt. Bring to a boil, then reduce to a gentle simmer, partially cover, and cook for 5 minutes.

7. 7.

   Stir in the seasoned chicken and prepared kale. Return to a gentle simmer, partially cover, and cook for 8–10 minutes, stirring occasionally, until the barley is tender and the chicken reaches 165°F.

8. 8.

   Stir in 1 tablespoon sherry vinegar. Divide the stew between two deep bowls, arranging some chicken and kale on top, and serve.

Want more detail? See the temperature guide.