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

imusa-products

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.

imusa-calderos

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!”

goya-products

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.

skillet-chicken-ingredients

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.

finished-chicken-and-quinoa

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

Ingredients

  • 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

Instructions

  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.
https://foodinjars.com/recipe/chicken-bean-kale-stew/

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159 responses to “IMUSA, Goya, and Chicken, Bean, and Kale Stew”

  1. With the end of our garden coming, I’m trying to cook as much as I can from what is still growing and producing. And canning and freezing like crazy!

  2. I agree, Goya makes a good product. I’m always happy to find their brand.
    My sony’s birthday was last friday, so I made a version of Carnitas, beans, and all the accompaniments. Just finished my part of the leftovers today.
    I’ve also been working on putting up my garden. Sauce, escabeche, zucchini butter (new recipe, thanks so much) and frozen pepper slices.

  3. I really want to be picking the last of the peppers and tomatoes in the garden and making something but it has been hot as Hades here in Southern California so the most I have managed the past few days have been some roasted veggie paninis.
    We’re supposed to be down in the mid 80s this weekend so I may actually turn on the stove.

  4. I haven’t been cooking much lately, but when I do it is usually salmon with lemon butter, plus rice or steamed vegetables, or gluten-free pasta with sauteed vegetables & cheese or jarred spaghetti sauce. Thanks for the giveaway!

  5. We made some simple tacos last night, but I have all the things for Doro Wat in the fridge. Looking forward to that spicy stew!

  6. Not so much cooking but been doing some canning and freezing garden veggies .
    Have canned some jars of Candied Jalapenos, canning up some taco sauce, made some Hot Dog meat sauce, made and froze of salsa

  7. I am cooking the sad tomatoes into soup, and wishing it would get cooler so I can get baking and soup and stew making!I have always loved Goya

  8. I was gone for 5 days so I haven’t been cooking much! But now I’ll be transitioning our family to fall fare…a huge butternut squash is calling my name, tomatoes are still abundant, kale, green beans brimming in the garden. We definitely be making a chicken this week and some soup! And canning tomatoes, apples, and pears 🙂

  9. We’ve been making breakfast-for-dinner an awful lot lately. I think it’s all the new bacon and sausage from this year’s freshly butchered pig.

  10. I’m finishing putting tomatoes up and getting enough Hatch chilies in the freezer for the year. I’m so ready for fall weather and I’ve been craving soup so that’s what I’ve been experimenting with.

  11. With the cooler weather I’ve been making soups, first bone broth from the chicken I made, then turned the bone broth into chicken soup, yum. Next was tomato spinach soup, another yum.

  12. As until today it was still very hot in Alabama, I have been making a lot of salads and cold foods. But I am ready to make soups and stews since the weather is turning cooler

  13. Soup now that the weather has started to turn. I also made a Black Forest Yogurt pie that I found on a blog. I goofed on the crust. I didn’t put in enough melted butter with Teddy Grahams so it didn’t hold together real well. Oops.

  14. Making chili with the last tomatoes and peppers in the garden since it has turned cooler here in New England! Making loads of applesauce and spiced apples today to throw in the freezer!

  15. Fajitas are always a big hit !! Strips of chicken, steak and shrimp combined with grilled peppers brings my family out of the woodwork!!!! Yesterday was pickle making day at Mom and Dad’s. Always so much fun!! My Mom calls it making memories

  16. Yes!! I love Goya. I made butternut squash with cardamom and tahini-lime sauce over quinoa earlier this week and red curry with peppers, green beans and potatoes last night – my CSA is still going strong!

  17. Goya DOES make a good product. I like that I can occasionally find Goya organic black beans, too. And I would be lost without my IMUSA lime squeezer…especially at margarita time!

  18. I have been using some of my frozen spaghetti sauce lately from my over abundance of tomatoes from my garden! I also recently made chicken enchilladas and beef stew!

  19. I’ve been cooking autoimmune paleo chicken curry, from our favorite cookbook, “Nourish”, by Rachel Bryant. Also plantain flatbread with garlic and fresh rosemary.

  20. recent canning- homemade cider/ginger jelly from the cider we made at school. greens from the garden, and get ready to do applesauce for canning

  21. With both boys out of the house now, my husband and I have been experimenting with meals and recipes for two instead of four. Recently, with a wonderful coupon, I ordered a week of Blue Apron and have been impressed with the quality of the products and the recipes. Our favorite so far is the Korean Pork Tacos. Experimenting with flavors, ingredients and recipes I wouldn’t normally try. Fun!

  22. I got hooked on Goya products when I moved from Texas to NY in the 90’s. Now that I live in Northern California, they’re almost impossible to find so whenever I see them, I tend to buy one of each!

    Now that we’re back in school and all the activities that come with it, I’m cooking everything in my Instant Pot. This week it’s been Rosemary White Bean Soup, Mexican Beef and Kalua Pork.

  23. Living in the mushroom capital of the United States outside Philadelphia, I had an abundance of good mushrooms. We were going out of town for a few days, so I needed to use them. I sauteed them with some home-grown thyme and leeks in good olive oil and Amish butter. I whirred that up in my smoothie blender, and have a beautiful mushroom paste. I froze it in ice cube trays. It’s going to add great umami to gravies, soups, stews and sauces. I wish I had made more…

  24. I’ve been cooking random things that my toddler approves and takes no longer than 30 minutes. We could use some variety and a real meal, thanks for the recipe!

  25. Love the Goya products! I just canned 6 pints of candied jalapeño slices….hands are still tingly from the heat of the peppers!

  26. with school in session and everyone often out with games/practices until late, its a lot of quick meals. last night was quesadillas!

  27. Agreed, Goya makes the best olives!

    With that Saud, I’m getting ready to make a huge batch if apple sauce for canning. That is as recent as it gets 🙂

  28. Last night was a wonderful ground turkey meatloaf, some delicious butternut squash baked with butter and brown sugar and of course homegrown tomatoes from the garden.
    Also I have been making some quick pickles with all those cukes from the garden!

  29. Yay! I love Goya! My hubby’s family is from Ecuador but he grew up in Queens eating Dominican and Puerto Rican food mostly. I love learning how to make Spanish food that “sates” him. 🙂 Lately I e been making a lot of ethnic foods. I made butter chicken (murgh makhani), an Indian dish (kinda like Alfredo is a “more recent” Italian food), last night over basmati with a side of toasted naan. I love being able to make ethnic dishes at home that don’t require a takeout menu and saves some money. Thanks for the giveaway! The stew and quinoa look amazing!

  30. Must be Fall in the air – I’m on a soup kick. This week I cooked up a pot of Chipotle Black Bean Chili that I have altered to include a little mole’ flavor, served with a drizzle of lime crema and fresh tortillas on the side. Also, made a batch of Creamy Tomato Soup to use up an over-abundance of tomatoes. Very satisfying. And yes, I do use those Goya products. Think I’ll save making the French Onion Soup for another week or two.

  31. I made crockpot Ginger Almond Chicken the other night for lunch leftovers. And last night was spaghetti squash with homemade pasta sauce. Yum!

  32. I have been making recipes using things grown in our garden. Lots of squash and yellow pear tomatoes. I made your plum jam and the tomato basil jam with all the yellow tomatoes. Because I was afraid people would think tomato jam was weird, I had a tasting when my family was over for apple picking. we had it with goat cheese and cream cheese on a baguette and everyone loved it. Now I know they will eat the jar I sent them home with. I will be trying your recipe because I have kale and I love anything with chick peas!

  33. Grapes are in here in Sonoma County. I’ve been processing Merlot and Cab Sav grapes and freezing the pulpy juices to make into jams. A good one is a Cab Sav Balsamic Black Pepper spread that is fab with cream cheese and crackers.

  34. I have been recently cooking fresh pasta and sauce. With the sudden chill in the air, soups and stews will be bubbling away on the stove.

  35. Goya really does make a good product. They’ve gone mainstream in our local supermarkets – which is GREAT!

    It’s been getting chilly in our area, so I’m starting to look at soups, stews and chili for dinners. The tomatoes are still producing happily along. Turns out my husband LOVES your marinated dehydrated tomato recipe. I’m about to start the 3rd batch this week!

  36. I’ve been making a lot fruit tortes, as we’ve been getting some pears and peaches from our CSA that are not in the best shape for eating as-is, but which taste wonderful once cooked!

  37. I have to agree. I like Goya too. I cooked up an enormous pot of bean soup and butternut squash soup. I freeze them in small containers so I can easily transport them to work for lunch without any spilling.

  38. My cooking has slowed down considerably since I broke my foot. I can’t wait to get out of this boot and back in the kitchen. This stew recipe looks amazing!!

  39. What’s cookin’? Spicy blackeye peas with chard… gluten free flat bread… squash casserole (spaghetti squash and zucchini from my garden)… chicken chili and pork green chili to put on the casserole… dehydrated spiced watermelon… And today I hope to finally can marinated green beans, marinated red peppers… and if time, more green chili/salsa verde. Tomorrow dehydrated marinated cherry and grape tomatoes. And at some point, ground cherry jelly… and cooking dried beans to freeze to have on hand, if I can’t figure out the pressure canner!

  40. Roast turkey, turkey broth & soup, turkey pot pie (love me some leftover turkey) squash soup, and a chocolate cake for a birthday. A lot of pasta lately. Pork roast too. I home cook our supper nearly every night, so that’s a loaded question! Plus my sister and I did our yearly batch of applesauce this weekend (picking, making & canning) as well as a batch of apple scrap jelly for the first time.

  41. I have been cooking beans. I am trying to recreate the flavor of the classic “Ranch Style Beans” so I can pressure can my own version. We’ve been eating lots of beans.

  42. I have been looking after my Granddaughter and her family’s Japanese exchange student while the parents were out of town. Those girls – aged 6 & 15 – will eat anything & everything! Such a joy to cook for them. I gave them a taste of my British heritage by cooking Bangers & Mash, Shepherd’s Pie, Sausage Rolls, Cauliflower Cheese, Ham & Egg Pasties and Apricot Crumble. I also oven-dried 5 lb of of Roma tomatoes from their garden.

  43. apple turnovers. Froze some. And with the puff pastry, I also made mashed potatoes, loaded with chive and bacon. Rolled up in pastry, cut in bite size sections. Froze those for when I just need it on a cold day.

  44. As it gets cooler we like chili, or chili spaghetti, taco salad, also with chili. Seems strange that when it is cold and we want something warm to eat it is called “chili”, but that is what we like, so that is what we fix!!

  45. I am just now cooking a large pot of traditional chili and Goya beans are part of my recipe. I do love their products and use them frequently!
    MK

  46. Now that it’s cooler I’ve made chicken noodle soup, vegetarian potato soup, and beef barley soup. Still no frost here, yet, so trying to use lots of fresh ingredients.

  47. Not much cooking happening yet, as it’s still been hot. I’ve been making smoothies just about every day. And dreaming of cooler weather which means soup and roasted veggies.

  48. Granola. I miss food and hope to have enough time to get back in the kitchen to cook enough this weekend to eat much better next week!

  49. Last weekend we made pickles using cucumbers, radishes and zucchini and my husband made round loaves of sourdough bread. On Monday night we went to a vinegar making party and brought cabbage slaw with garden vegetables and blue cheese crumbles with a homemade red wine vinegar dressing.

    P.S. My dad grew up in South America so I grew up eating Goya food products including their flat large round tins of guava paste, boxes of dried flan ingredients and of course their beans.

  50. I just made a big pit of chicken noodle soup. Welcome to fall. I’ve also baked bread, and canned salsa, hot sauce, and apple butter today. I’m pooped!

  51. I have been cooking down pork fat in our slow cooker and then straining it through cheese cloth to end up with bright white pure lard which has no odor and makes the best empanadas and pie crust for starters.

  52. Made and ate:) a pot of navy beans with ham hock. caramelized a Mirepoix , and seared the ham hock to intensify the flavor. Next time, maybe Goya cannellini beans instead of navy and add some chard.

  53. Today I made stuffed pepper soup for the first time ever and it was delicious! Seven jars of candied jalapenos and a quart jar of jalapeno sauce. They were plentiful this year and I intend to use every last pepper! I am on a domesticated roll and enjoying it.

  54. mmm, lentil vegetable soup, slow cooker sauerkraut/pork/dumplings, tacos, matzo ball soup, barbecued tri tip. And canning! Just did second batch of spicy tomato jam!

  55. I just made some smashed taters at 2 am to tide me over as I finish end of quarter paperwork. Now I wish I had watermelon or something.

  56. Chicken Marsala and pineapple upside down cake for my daughter’s birthday along with being a week into cinnamon pickles and painting my kitchen and dining room. Busy times

  57. Not feeling very creative now, so I’m mostly making easy comfort meals, omelets or soups from the freezer-made earlier as a planned extra meal and frozen for just this kind of time. I need to plan a creative day soon to begin using all the produce I preserved this summer.

  58. Spaghetti with homemade marinara with tomatoes from the garden, onions from the garden, peppers from the garden

    Homemade meatballs

    Today its homemade vegetable beef soup with most veggies from the garden

  59. With fall season here, we have started the process from salads to soups. I love fall and all the beautiful produce, especially the squash. Thank you.

  60. Phew! Just finished canning hot pepper jelly, peach-habanero jam, marinated bell, sheepnose pimento & Anaheim peppers and passata!

  61. Using up a bag of free, freshly dug potatoes. Mostly doing things like chunky potatoes fried in bacon grease, adding onions, cheese and eggs with lots of cracked pepper and the crumbled bacon. Left overs turn into frozen breakfast burritos.

  62. Apples and cinnamon are taking starring roles in baked goods right now as the weather gets cooler. Very excited to make some pots of soup and crusty bread.

  63. I started a few days early but for October I will be eating unprocessed. So I cooked two cups of quinoa and have it as a side dish to whatever I am making. It’s easy to reheat. Tonight I had it along with zucchini noodles and tomatoes.

  64. Turned cold and rainy the last few days, so the chili pot was pulled out, added some grill cheese sandwiches. with dill pickles. Made extra for nachos on Sunday football.

  65. We cook a lot of breads. The best part about breads is that our kids get a kick out of watching the dough rise, or at least checking on it every 5 minutes!!

  66. Trying to use up a lot of the great summer produce now before it’s gone, so I’ve been making a lot of pastas loaded with fresh veggies and cous cous salads for lunch. Looking forward to squash season starting soon and have roasted squash salads and squash and black bean enchiladas up soon 🙂

  67. I just got back from a trip so my cooking has been simple, just soup yesterday and sausage and apples for tonight. I plan to bake a loaf of bread tomorrow though. Can’t wait to smell the baking bread.

  68. Just last night I made a big pot of loaded potato soup. It’s gotten quite chilly here in Iowa, so the warm soup was perfect and very filling! Served with some blueberry muffins, we were happy campers!

  69. Finished up the last batch of Concord grape butter, made a batch of red pork tamales (Yummo!) and this weekend I have to make my mother-in-laws dark fruitcake recipe so they will have some to enjoy this Christmas

  70. After years (decades, really) of burritos and tacos, I’ve finally learned to make enchiladas! Next up, I’m going to make my own enchilada sauce. And on the side, I’ve been serving homemade refried beans, another thing I’ve only recently learned to make, and now I’ve stepped it up by making it entirely from scratch using dried beans in my pressure cooker. I love learning new things.

  71. Our weekly CSA box has given us a variety of squash. Cooked some Delicata squash with our dinner on Friday night and am making spaghetti squash for tonight’s dinner. I’m trying a recipe that calls for the squash to be cooked in the slow cooker rather than the oven. I’ll toss the strands of squash with some homemade pesto sauce and serve with grilled chicken sausage.

  72. Over the weekend we made apple cake with all our fall apples. We also made a pork and quinoa stew using local ham hock and all the veggies (carrots, celery, onions, kale) from our CSA share 🙂

  73. My daughters made scotch eggs tonight. Stampot ( a Dutch comfort food) is up tomorrow and we just had Chicken Tikka. No picky eaters here!!

  74. I have been cooking freezer meals for my son. When we lived in Florida, Goya products were so easy to find, the variety available in NC is much more limited.

  75. Great recipe, will definitely try it this week. Thanks! Sure wish the contests were open to Canadian residents too. We use Goya products regularly. The IMUSA cookware is new to me, but I see I can order it on Amazon. I follow your postings regularly and have, and use, all of your cookbooks. I love putting away the summer bounty from the garden and farmer’s markets. My pantry is getting full and ready for the upcoming winter months.

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

  77. 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.

  78. 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 ☺️

  79. 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.

  80. 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!

  81. 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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