Best 8 Chicken And Sweet Potato Stew Recipes

SPICY CHICKEN AND SWEET POTATO STEW

Steps:

• Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
• Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.

CHICKEN AND SWEET POTATO PEANUT STEW

Steps:

• Season chicken with 1/2 teaspoon of the salt.
• In 5-quart Dutch oven, heat oil over high heat. Add chicken; cook 5 to 7 minutes, stirring occasionally, until lightly browned. Using slotted spoon, remove chicken from Dutch oven. Reduce heat to medium; add onions. Cook 4 to 6 minutes, stirring occasionally, until softened. Add gingerroot, garlic and jalapeño chile. Cook and stir 1 minute. Add flour; cook and stir 1 minute. Add browned chicken, sweet potatoes, coconut milk, broth and remaining 1/2 teaspoon salt. Heat to boiling. Reduce heat to low; cover and simmer about 10 minutes or until sweet potato is tender. Gradually add spinach, stirring until wilted.
• Stir in peanut butter, brown sugar, lime juice and soy sauce. Divide among serving bowls; garnish with cilantro and peanuts. Serve with lime wedges.

COCONUT CHICKEN AND SWEET POTATO STEW

Steps:

• Combine chicken, sweet potatoes, 2 cups coconut milk, pineapple, onion and seasonings in a 4- or 5-qt. slow cooker. Cook, covered, on low until chicken and sweet potatoes are tender, 6-8 hours. , Stir in remaining 1 cup coconut milk. If desired, serve with optional ingredients.

CHICKEN, COLLARD GREENS, AND SWEET POTATO STEW

Steps:

• In a heavy-bottomed pot, heat oil over medium-high heat. Season chicken with salt and pepper and sear until golden brown and cooked through, about 5 minutes per side. Set aside.
• Add onion and celery and cook until tender, about 4 minutes. Deglaze with vinegar, scraping up any brown bits with a wooden spoon. Add sweet potatoes, collard greens, stock, and 2 cups water. Bring to a boil; reduce heat and simmer until sweet potatoes are tender, about 10 minutes.
• Shred chicken, add to pot, and cook until heated through. Stir in rice and season with salt and pepper.

CHICKEN, SWEET POTATO, AND MUSHROOM STEW

Steps:

• Heat olive oil in a 5-quart pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add carrots; cook and stir until softened, 3 to 4 minutes. Stir in mushrooms; cook until browned, 4 to 5 minutes.
• Stir chicken breast into the pot; cook and stir until juices run clear, 5 to 7 minutes. Mix in sweet potatoes and garlic. Pour in broth. Season with salt and pepper. Cook until sweet potatoes are tender, about 25 minutes. Stir in kidney beans; cook until heated through, about 3 minutes.

SWEET POTATO, KALE AND CHICKEN STEW WITH PEANUT SAUCE

Steps:

• Cook the chicken breasts with one shallot in 1 cup salted water until done.
• Shred the chicken breasts, put back into broth and set aside.
• Chop the second shallot, garlic clove and ginger finely.
• Slice sweet potatoes into 1/2 inch thick, bite size pieces (the size that can be eaten with a spoon).
• In a large, deep pan heat 2 tablespoons olive oil at medium heat and fry shallot, garlic and ginger with one tablespoon ras el hanut (or curry) until fragrant.
• Add sliced sweet potato, fry until lightly browned, about 10 minutes.
• Add kale and tamari and mix, then add chicken broth and meat, mix well, cover and let simmer for about five minutes.
• Mix one tablespoon peanut butter with 1/2 cup hot water, stir until smooth.
• As soon as sweet potatoes are soft, add dissolved peanut butter. Season with salt to taste and try if you want to add another tablespoon peanut butter.
• Mix well, let simmer for another minute and serve immediately.

SPICY CHICKEN AND SWEET POTATO STEW

Steps:

• Heat olive oil in a large pot over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and saute 1 minute or until fragrant.
• Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil.
• Dissolve flour in 2 tablespoons water, and stir into boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
• Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in sour cream and cilantro before serving.

CHICKEN AND SWEET POTATO STEW

Steps:

• 1.Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the potatoes are tender, about 5 hours. Before serving, remove bones from the chicken, if desired, and stir in vinegar. Tips & Notes •Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.