Preparing the piri-piri sauce a couple of days in advance will save you even more time on this already quick-cooking stew, making night-of cooking a breeze.
3 lb. skinless, boneless chicken thighs, cut into 3" pieces½ tsp. freshly ground black pepperin a large Dutch oven or other heavy pot over medium-high. Working in batches if needed, cook chicken until golden, about 5 minutes per side . Transfer to a plate.
Add piri-piri to pot and cook, stirring often, until darkened in color and slightly thickened, about 5 minutes. Add, then return chicken to pot along with any accumulated juices. Stir in, and ½ cup water and bring to a boil. Reduce heat and simmer, stirring occasionally and adding up to ½ cup more water if needed, until kale is tender, chicken is cooked through, and liquid is slightly thickened, 20–25 minutes.
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