Chicken And Sweet Potato Stew Recipes

CHICKEN AND SWEET POTATO STEW

Steps:

• 1. Heat a large pot over medium heat and add in the chopped bacon. Cook the bacon until crisp then remove from the pot onto a plate lined with paper towels. Pour all of the bacon grease out of the pot except for 1 tablespoon. 2. Turn the heat up to medium-high and add in the chicken thighs. Season with salt and pepper and cook for about 4 minutes turning once halfway through. The chicken should not be fully cooked. Remove from the pot onto the plate with the bacon. 3. Leave just enough grease in the pot to sauté the vegetables. Add in the onion, celery and carrots and sauté 4 minutes. Add in the garlic and sauté 1 minute longer. Stir in the sweet potatoes. 4. Pour the wine and tamari into the pot and scrape up any of the brown bits from the bottom of the pot. Let the wine reduce for about a minute and add the chicken back in. Pour in the chicken broth and add in the thyme and poultry seasoning. Stir everything together and bring to a boil. 5. Once boiling, reduce the heat to low and cover with a lid. Simmer the stew until the sweet potatoes are fork tender, about 20-25 minutes. 6. Pour the cornstarch slurry into the pot and stir everything together. Bring the stew to a boil and continue to stir until it thickens. Remove from the heat and taste for seasoning. Top with chopped parsley and serve.

CHICKEN 'N' SWEET POTATO STEW

Steps:

• In a large skillet, saute the chicken, ginger and garlic in oil until chicken juices run clear. Add the onion, pepper and seasonings; saute 4-5 minutes longer. Add sweet potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender., Meanwhile, in a small saucepan, bring water and orange juice concentrate to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork., Combine cornstarch and coconut milk until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cilantro. Serve with couscous.

SWEET POTATO CHICKEN STEW

Steps:

• Place the sweet potatoes and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 6 minutes or until tender; drain. , In a Dutch oven, saute chicken in oil for 8-9 minutes or until juices run clear. Add the cabbage, broth, peas, tomatoes, celery, tomato juice, pepper, salt and sweet potatoes. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through.

CHICKEN AND SWEET POTATO STEW

Steps:

• In large plastic bag, combine flour and garlic salt. Add the chicken and shake until coated.
• Heat oil in nonstick skillet over medium-high heat until hot. Add chicken; cook 3 minutes, or until just browned. Remove chicken from skillet.
• Add onion to skillet; cook and stir 2 minutes until tender; adding some apple juice if necessary to prevent sticking. Stir in remaining apple juice, sweet potatoes, tomatoes, basil and chicken. Bring to a boil. Reduce heat to low; simmer 30 to 35 minutes, or until chicken in no longer pink and potatoes are tender, stirring occasionally.

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.

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 AND SWEET POTATO STEW

Steps:

• Begin heating oil in large saucepan or soup pot.
• Dredge chicken in flour and add to hot oil. Cook 3 minutes or just until browned. Remove chicken from the pan.
• Without cleaning the pan, add onions and garlic and cook two minutes until tender. If the pan becomes dry, add some apple juice or cider to the pan.
• If you are using fresh green beans, clean and trim to 1 or 2 inch pieces. Remember to drain the tomatoes.
• Stir in the remaining apple juice, sweet potatoes, tomatoes, basil and chicken. Bring to a boil.
• Reduce heatand simmer 30 to 35 minutes or until chicken is no longer pink and potatoes are tender, stirring occasionally.

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.

CHICKEN SWEET POTATO STEW

Steps:

• In a Dutch oven, combine the first 11 ingredients. Cover and bake at 400° for 30 minutes., Uncover; sprinkle with cranberries. Bake 15-20 minutes longer or until chicken is no longer pink. Sprinkle with pistachios. Serve with couscous if desired.

SPICED CHICKEN, SPINACH & SWEET POTATO STEW

Steps:

• Put the sweet potato in a large, deep saucepan over a high heat. Cover with boiling water and boil for 10 mins. Meanwhile, put all the paste ingredients in a food processor and blend until very finely chopped. Set aside until needed.
• Put the spinach in a large colander in the sink and pour the sweet potatoes and their cooking water over it to drain the potatoes and wilt the spinach at the same time. Leave to steam-dry.
• Return the saucepan to the heat (no need to wash it first), then add the oil, followed by the spice paste. Fry the paste for about 5 mins until thickened, then add the chicken. Fry for 8-10 mins until the chicken starts to colour. Pour over the stock, bring to the boil and leave to simmer for 10 mins, stirring occasionally.
• Check the chicken is cooked by cutting into one of the thighs and making sure it's white throughout with no signs of pink. Season with black pepper, then add the sweet potato. Leave to simmer for a further 5 mins. Meanwhile, roughly chop the spinach and add to the stew. At this point you can leave the stew to cool and freeze for up to 3 months, if you like.
• Scatter over the pumpkin seeds and preserved lemons, and serve with warm naan bread on the side.

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.