Kale Mash with Chicken in Cream Sauce

Aardappel-bloemkool stamppot met Kip Kookmutsjes

Prep Time

40 minutes

Porties

Serveert 3

Niveau

Easy

This recipe is a modern twist on a classic Dutch dish, celebrating the Netherlands’ culinary tradition of hearty, comforting meals. Featuring a traditional potato and kale mash (known as “stamppot” in Dutch cuisine) paired with a boldly seasoned chicken.

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Porties:
POTATO MIXTURE
1000 g potatoes
125 g kale chopped
40 g buter unsalted
5 g salt ⅚ tsp
1 g black pepper powder ⅓ tsp
75 ml milk
CHICKEN MIXTURE
25 ml olive oil
450 g chicken thighs
2 g cayenne powder ⅔ tsp
2 g garlic powder ⅔ tsp
3 g onion powder 1 tsp
1 g black pepper powder ⅓ tsp
2 g coriander powder ⅔ tsp
1 g fresh parsley finely chopped, 1 tsp
20 ml soy sauce
25 g sweet soy sauce
4 g cornstarch
90 ml water
125 ml heavy cream
0.5 g dried parsley
Tips

For an extra creamy texture, use a potato ricer or immersion blender instead of a masher.

Add a little nutmeg to the potato mixture for a subtle, warm flavor that pairs well with kale.

Let the chicken marinate for half an hour so the flavors can fully develop.

Serve this dish with a fresh salad on the side.

You can reduce or omit the cayenne powder. For a bit of warmth without heat, you can use red bell pepper powder instead.

This recipe is a modern twist on a classic Dutch dish, celebrating the Netherlands’ culinary tradition of hearty, comforting meals. Featuring a traditional potato and kale mash (known as “stamppot” in Dutch cuisine) paired with a boldly seasoned chicken.

Stappenplan


1

Peel and cut the potatoes into pieces. Put them in a pan and add the kale. Fill the pan with hot water and bring to a boil. Cook the potatoes and kale soft in 20-25 minutes. Then drain the water.

2

Add the butter, salt, black pepper, and milk to the potatoes. Mash or stamp until combined.

3

Wash the chicken thighs and cut into cubes. Heat the olive oil in a frying pan over medium-high heat. Add the chicken cubes, cayenne powder, garlic powder, onion powder, black pepper, coriander powder, and finely chopped parsley. Cook the chicken for 5-6 minutes.

4

Mix the cornstarch with water in a bowl until smooth.

5

Add soy sauce, sweet soy sauce (ketjap manis), and the cornstarch mixture to the pan with chicken. Let cook for 3-4 minutes. Pour in the heavy cream and cook for another 5-7 minutes, or until the sauce has thickened.

6

Add the Italian seasoning and mix well.

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Ingrediënten


Porties:
POTATO MIXTURE
1000 g potatoes
125 g kale chopped
40 g buter unsalted
5 g salt ⅚ tsp
1 g black pepper powder ⅓ tsp
75 ml milk
CHICKEN MIXTURE
25 ml olive oil
450 g chicken thighs
2 g cayenne powder ⅔ tsp
2 g garlic powder ⅔ tsp
3 g onion powder 1 tsp
1 g black pepper powder ⅓ tsp
2 g coriander powder ⅔ tsp
1 g fresh parsley finely chopped, 1 tsp
20 ml soy sauce
25 g sweet soy sauce
4 g cornstarch
90 ml water
125 ml heavy cream
0.5 g dried parsley
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