Best 20 Sweet Potato And Chicken 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 BAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Stir the apple, sweet potatoes, onion, nutmeg, cinnamon, ginger, salt, and pepper together in a bowl. Pour into a baking dish and place the chicken breasts on top.
• Bake in the preheated oven until the chicken is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

THAI GREEN CURRY WITH CHICKEN AND SWEET POTATO

Steps:

• In a medium saucepan, heat 4 tablespoons of the thick coconut cream on high for about 1 minute, then add the oil. When the cream starts to sizzle, stir the curry paste into the cream like building a roux. Stir-fry the paste for about 1 minute, until the paste starts to thicken, dry out and become fragrant. If the curry starts to sputter, add a small amount of coconut milk and/or oil to keep the paste moving. Cook the paste until it has the consistency of peanut butter.
• Stir the sweet potato cubes, onion, basil, half of the lime leaves and remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil, then reduce to a simmer. Let the curry simmer for 10 to 15 minutes or until the potatoes are fork-tender. Also check that the curry is thick enough to coat the back of a wooden spoon.
• Add the chicken. Let this simmer for 5 to 7 more minutes, or until the chicken is cooked through. Stir in the fish sauce, sugar and tamarind. Add the bell pepper strips and turn off the heat. Serve hot over cooked rice. Garnish with the Thai basil, remaining lime leaves and diced bell pepper.

SPICY CURRY NOODLE SOUP WITH CHICKEN AND SWEET POTATO

Steps:

• Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm. DO AHEAD: Can be made 1 day ahead. Refrigerate until cold, then cover and keep chilled.
• Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl. Bring water in same pot back to boil. Add sweet potato and cook until tender, about 7 minutes. Using strainer, remove sweet potato from pot and rinse under cold water to cool. Place in small bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite, about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.
• Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes. Add sweet potato; stir to heat through, about 1 minute. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve.
• *Available at some supermarkets, at specialty foods stores and Asian markets, and online from adrianascaravan.com.

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.

PINEAPPLE, SWEET POTATO AND CHICKEN BAKE

Steps:

• Preheat oven to 180°C.
• Drain pineapple and reserve the liquid.
• Combine the oil garlic, honey, soy sauce and the reserved pineapple juice - mix well to make a marinade.
• Use 1/2 of the marinade mix to marinate the chicken for 10 minutes.
• Toss the pineapple pieces, onion and the sweet potato with the remaining marinade and place it into a casserole dish. Bake 10 minutes until the potato begins to soften. Bake uncovered.
• Add the marinated chicken and the marinade, wine or water, 3/4 of the spring onions,mixed spice sesame seeds. Cook for a further 30 minutes until the chicken is cooked through and the ingredients have caramelised.Add extra wine or water if needed.
• Serve over a bed of rice or noodles and sprinkle with the remaining spring onion.

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, SWEET POTATO AND SPINACH SOUP

Steps:

• Heat chicken stock and sweet potato in a stockpot over high heat. Cook until sweet potato is soft enough to pierce with a fork, about 10 minutes. Stir in spinach, chicken, and garlic; simmer until spinach is wilted and broth is reduced slightly, 10 to 15 minutes more. Season with salt and pepper.

LENTIL, CHICKEN SAUSAGE, AND SWEET POTATO SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Stir in onion and cook until softened, 3 to 4 minutes. Add garlic, ginger, and chile; cook and stir for 2 minutes. Add sausage and cook, stirring constantly, until broken up and browned, about 5 minutes.
• Pour water, chicken stock, and coconut milk into the pot. Add sweet potato, black beans, diced tomatoes, red lentils, tomato paste, and bay leaves, stirring after each addition. Season with salt, cumin, coriander, paprika, cinnamon, and red pepper flakes.
• Bring soup to a boil; reduce heat and simmer until sweet potato and lentils are soft, 30 to 40 minutes. Add more water if soup gets too thick.

CHICKEN AND SWEET POTATO CHILI

Steps:

• In a Dutch oven, saute onion and garlic in oil until tender. Add the chicken, 2 cans broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender., Meanwhile, in a small saucepan, bring remaining broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Set aside., Remove chicken; cool slightly. Strain broth, reserving vegetables; skim fat from broth. Return vegetables and broth to the Dutch oven; add the sweet potatoes, beans, tomatoes and cooked quinoa. Bring to a boil. Reduce heat; simmer for 15-20 minutes or until sweet potatoes are tender. , Meanwhile, remove chicken from bones; cut into bite-size pieces. Discard bones. Stir chicken into chili; heat through.

CHICKEN AND SWEET POTATO ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Coat a 9-by-13 inch baking dish with cooking spray and set aside.
• Prepare the enchilada sauce. Heat the oil in a medium saucepan over medium-high heat. When the oil is shimmering, add the arrowroot powder and whisk until combined, about 1 minute. Add the tomato sauce, broth, chili powder, cumin, garlic powder and salt to taste.
• Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until thickened, 15 to 20 minutes.
• While the enchilada sauce cooks, spiralize the sweet potatoes. Trim the ends, then slice halfway through the sweet potatoes lengthwise, careful not to pierce through the center. Spiralize to yield chip slices. Set aside.
• Spread 1/2 cup of the enchilada sauce on the bottom of the baking dish. Arrange a third of the sweet potato slices in a single layer, overlapping slightly to cover up any little gaps. Sprinkle half of the beans, half of the chicken, 1 cup of the cheese, half of the spinach and 1/2 cup of the enchilada sauce evenly over the sweet potato slices. Repeat, starting with a third of the sweet potato slices, then the remaining beans and chicken, 1 cup of the cheese, the remaining spinach and 1/2 cup of the enchilada sauce. Finish the casserole with the remaining sweet potatoes slices and spread the remaining enchilada sauce over top. Cover tightly with aluminum foil.
• Bake the casserole for 40 minutes. Uncover and sprinkle with the remaining 1 cup of cheese. Bake until the cheese melts and the casserole bubbles, about 5 minutes. Let cool for at least 10 minutes, then top with the avocado and cilantro before serving.

MAPLE BBQ CHICKEN AND SWEET POTATO WAFFLES

Steps:

• Pour enough oil into a large Dutch oven to come about one-third of the way up the sides (it should be deep enough to cover the wings) and heat to 350 degrees F. Preheat the oven to 200 degrees F. Line 2 rimmed baking sheets with a wire rack.
• Rinse the chicken wings (the water is going to help the flour stick) and place on one of the prepared baking sheets. Season both sides with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place the flour and House Seasoning in a large paper bag and shake to combine. Add the chicken wings, 2 at a time, shaking well to coat. Return the coated wings to the same baking sheet.
• Fry the wings in batches until golden brown and the internal temperature reaches 165 degrees F, 4 to 6 minutes per side. Transfer to the other prepared baking sheet.
• To serve, toss the wings with the Maple BBQ Sauce. Place two wings on each Sweet Potato Waffle. Top with jalapeno slices, if desired, drizzle with maple syrup and serve warm.
• Preheat a Belgian waffle iron.
• Whisk together the flour, baking powder, cinnamon and salt in a medium bowl.
• In a large bowl, whisk together the buttermilk, sweet potato, melted butter, sugar, and eggs. Add the dry ingredients to the wet ingredients and stir until well combined.
• Add a heaping cup of waffle batter to the preheated waffle iron and cook until the outsides of the waffle are lightly browned and cooked through, about 4 minutes, depending on your waffle iron. Remove the waffle and repeat with the remaining batter.
• Stir together the tomato sauce, maple syrup, brown sugar, ketchup, soy sauce, vinegar, Worcestershire sauce, garlic powder and onion powder in a medium saucepan. Bring to a boil over high heat, reduce the heat to low and simmer, stirring occasionally, for 20 to 30 minutes. If the sauce becomes too thick, add up to 1/4 cup water. Season with salt and pepper. Use on poultry, pork, beef or seafood. The sauce will keep, tightly covered in the refrigerator, for up to 2 weeks.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

CHICKEN, CHILI AND SWEET POTATO SOUP

Steps:

• Fry / cook chicken breast (any way is fine) and once cooked, dice into small pieces.
• Peel and dice up sweet potatoes. Throw into a pan of boiling water for about 10-15 minutes Check they are well cooked by poking them with a blunt knife (if the knife slides through effortlessly, then they are done).
• Chop up 1/2 chili and remove seeds. Dice into small pieces.
• Put the dice chili into the chicken broth; stir and mix. Add pepper and salt.
• Put the potatoes into a food processor. Mix for 2 minutes on low. Then add the stock/chili mix and the chicken. Leave to mix for another 2-3 minutes Add a little hot water until you can see the contents being mixed.
• Add contents into a saucepan, and heat up for about 2-3 minutes, stirring; adding a little water to make sure it keeps a "soupy" consistency (it's supposed to be quite thick).
• Take it off the heat, keep stirring and add a splash of cream until texture is creamy. Stir well.
• Serve :).

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.

GREEN SALAD WITH ROAST CHICKEN AND SWEET POTATO

Steps:

• Preheat oven to 400 degrees. Rinse chicken, and pat dry. Rub breast side with ginger and 1/8 teaspoon salt. Heat 2 tablespoons oil in a large (12-inch) ovenproof skillet over medium-high heat until hot but not smoking. Place chicken in skillet, breast side down; cook until breast side begins to turn golden brown, about 4 minutes.
• Turn chicken over. Add potatoes and shallots to skillet; turn to coat in oil. Transfer skillet to oven. Roast chicken and vegetables, turning vegetables occasionally, until vegetables are tender and chicken is cooked through, 20 to 25 minutes. While chicken roasts, put salad greens in a serving bowl; set aside.
• Transfer chicken to a cutting board and vegetables to a plate. Add vinegar to skillet; cook over medium-high heat, scraping up brown bits from bottom of skillet with a wooden spoon, 30 seconds. Remove from heat; whisk in 1/8 teaspoon salt, the pepper, thyme, and remaining tablespoon oil.
• Cut chicken into 1/4-inch-thick slices. Add chicken and vegetables to salad greens. Toss with warm vinaigrette.

CHICKEN AND SWEET POTATO HAND PIES

Steps:

• Preheat oven to 400 degrees. In a medium bowl, mash sweet potatoes with a fork or potato masher. Add cream, coriander, and cumin; stir to combine. Season with salt and pepper.
• On a floured work surface, roll out puff pastry to a 12-inch square and cut into 4 squares. Divide sweet-potato mixture among bottom halves of squares, leaving a 1/2-inch border. Top each with 1/2 cup chicken and brush edges of squares with some egg. Fold top halves of squares over filling to make a triangle, then crimp edges with a fork. With a sharp knife, cut vents in pastry and brush with remaining egg.
• Transfer pies to a parchment-lined rimmed baking sheet and bake until golden and crisp, about 30 minutes, rotating sheet halfway through. Meanwhile, in a large skillet, bring 1/2 inch salted water to a boil. Add green beans and cook, covered, until tender, about 5 minutes. Drain and serve with pies.

SWEET POTATO, COCONUT MILK, AND BANANA CURRY (ROTISSERIE CHICKEN

Steps:

• Make the spice blend: curry powder, salt, allspice, cinnamon and cayenne.
• Add oil to pan.
• Add onion and wait about 4 minutes until softened.
• Add ginger and garlic.
• Add bell pepper and wait about another 4 minutes for it to soften.
• Sprinkle the spice blend over all and cook for 2 minutes, stirring constantly.
• Add the sweet potatoes, broth and water and bring them to a boil.
• With heat at medium-low, add chicken, coconut milk, and raisins.
• Simmer for 10 minutes, stirring frequently.
• Meanwhile cut the bananas, cut the bananas crosswise into 1/2 inch rounds.
• Stir in the bananas and simmer 5 more minutes, stirring frequently.
• Serve over the hot rice.

CHICKEN SOUP WITH ADZUKI BEANS, ESCAROLE, AND SWEET POTATO

Steps:

• Place the chicken broth in a large pot. Mix in the chicken thighs, adzuki beans, wild rice, onions, and garlic. Season with sage, thyme, and rosemary. Bring to a boil, reduce heat, and cook 1 hour.
• Remove chicken from the pot, shred with a fork, and set aside.
• Stir the sweet potato into the pot. Continue cooking about 5 minutes, until sweet potato is slightly tender. Mix in the zucchini, yellow squash, and escarole. Continue cooking 15 minutes.
• Return the shredded chicken to the pot. Cook until heated through. Increase the amount of broth if the soup seems too thick.

CHICKEN, SWEET POTATO, AND QUINOA STIR-FRY

Steps:

• Chop up all the vegetables. But don't combine them, keep each separate.
• Combine water and quinoa in a small saucepan over medium-high heat. Bring to a boil, reduce heat to medium, cover, and simmer until liquid has been absorbed. About 12-15 minutes.
• Meanwhile, add the sweet potato into another small saucepan with enough cold water to cover by 2 inches. Bring to a boil over high heat and cook until just tender, about 5 minutes. Drain and keep warm. I add them to the cooked quinoa, and cover the pot to keep warm.
• Heat a large nonstick frying pan or wok over medium high heat. Spray with nonstick cooking spray or use 2 teaspoons canola oil (or a little chicken broth). Add chicken and cook until it starts to brown, about 4 minutes (If using pre-cooked chicken, heat for just a minute or two). Remove to a bowl and keep warm.
• Return frying pan to heat and add more nonstick spray or another 2 teaspoons canola oil or chicken broth. Add onion and jalapeno pepper. Cook, stirring occasionally for about 1 minute. Add bell pepper, garlic and cumin. Continue cooking until veggies soften, about 2-3 minutes. If desired, add 1/2 cup chicken broth to make the dish more moist.
• Stir in peas and chicken and cook 2 minutes.
• Add quinoa and sweet potato. Cook, stirring often, until heated through, 1-2 minutes.
• Remove from heat. Stir in cilantro, salt, black pepper.
• Serve with a squeeze of lime juice if desired.