IMUSA, Goya, and Chicken, Bean, and Kale Stew


Years ago, when Scott and I were first married, we’d often go down to visit his mom in suburban Virginia for Thanksgiving. Near to her apartment was an international supermarket that I found impossibly tempting and so often on the night before the holiday, we’d find ourselves taking a recreational wander up and down the aisles.


I’d typically pick up a flat of fruit and an assortment of inexpensive spices as we zigzagged the the store. When we arrived at the section with Goya-branded beans, tomatoes, and other canned goods, my mother-in-law Joan would stop and say enthusiastically in her thick New York accent, “Goya makes a good product!”


She made that comment frequently enough that it has become something Scott and I say every time we encounter Goya goods. Thing is, she was right. They do make a good product. Which is why, when I got an email asking if I would participate in a promotion with IMUSA and Goya Foods in honor of Hispanic Heritage Month, I said yes without a second thought.


They sent me a bunch of IMUSA gear and a box bursting with Goya products. After a day spent admiring all the goodies, I used the bulk of the ingredients to cook up dinner (this was before I left for this most recent trip). It ended up being an easy, highly satisfying, and tasty dinner that I will recreate someday in the future.


In addition to sending me an assortment of gear, the folks from IMUSA and Goya want to share some of the Hispanic Heritage Month goodness with one of my readers. One lucky person will get an IMUSA Tortilla Warmer and a Goya Cookbook. Here’s how to enter.

  1. Leave a comment on this post and tell me what you’ve been cooking recently.
  2. Comments will close at 11:59 pm eastern time on Saturday, October 8, 2016. Winners will be chosen at random and will be posted to the blog on Sunday, October 9, 2016.
  3. Giveaway open to United States residents only.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: I received a box of ingredients and tools to use in the creation of this post. I did not receive any additional compensation. All opinions expressed are my own. 

Chicken, Beans, and Kale Stew


  • 1 1/2 cups quinoa
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3-4 garlic cloves, minced
  • 1 pound boneless, skinless chicken breasts, cubed
  • 1 8-ounce can Goya tomato sauce
  • 1 15-ounce can Goya black beans, drained and rinsed
  • 1 15-ounce can Goya chick peas, drained and rinsed
  • 1 26-ounce can diced tomatoes
  • 1 bundle of kale, rinsed, stripped from the stems, and chopped
  • salt and pepper to taste


  1. Combine the quinoa in a medium pot with 3 cups of water. Bring to a boil and reduce heat to medium. Cook for 15-20 minutes at a low simmer, until the quinoa is fluffy and tender.
  2. While the quinoa cooks, heat the olive oil in a large pot or caldero until it shimmers. Add the diced onion and cook for 5-6 minutes, until they start to brown. Add the garlic and stir to combine.
  3. Add the chicken and cook until it begins to brown on the edges. Once the chicken develops a little color, add the tomato sauce, beans, and diced tomatoes and stir to combine.
  4. Add the kale to the pot and stir it into the mix. Simmer the stew for 25-30 minutes, until the sauce thickens and the chicken is fully cooked.
  5. Serve the stew in bowls over healthy scoops of quinoa.

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159 Responses to IMUSA, Goya, and Chicken, Bean, and Kale Stew

  1. 151
    Heidi Nawrocki says:

    Using up the rest of our tomatoes! Also starting to cook more comfort foods with the arrival of fall – butternut squash soup and chili.

  2. 152
    Annette says:

    Usually I’m making soup, but lately I’ve been making fajitas with skirt steak that I cook in my slow cooker.

  3. 153
    Pam says:

    My son is adopted from South America. We make an effort to keep his culture alive by cooking authentic SA foods and Goya products play a big part of my repertoire.

  4. 154
    Jen says:

    I just googled “how to preserve kale” and came upon this recipe. looks delicious!

  5. 155
    Rose says:

    I’ve been making a lot of arepas stuffed with black beans and Monterey Jack, from America’s Test Kitchen Vegetarian cookbook. I use Goya black beans ☺️

  6. 156
    Marilyn says:

    I’ve been cooking tomato jams (about to start my third of your tomato jam recipes), tacos, and vegetable soup. I use beans a lot in my cooking.

  7. 157
    Sarah says:

    All of a sudden, it’s soup weather. I made chili one day, and soup the day before…. And Brussels Sprouts were in Publix yesterday and we roasted some!

  8. 158
    Christa H says:

    a big pot of chili

  9. 159
    Dawn says:

    Lately it has all been about trying to use up random things before they go bad. Not only is it that time of the harvest season were you end up with random vegetables but we have been fighting the fridge and I am determined to throw as little out as possible…

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