Chicken Sweet Potato And Mushroom Stew Recipes

SWEET POTATO CHICKEN STEW

Sweet Potato Chicken Stew image

Sweet potatoes, chicken and shredded cabbage are just a few of the ingredients that make this hearty stew a great one-bowl meal.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

3 cups cubed peeled sweet potatoes
1/2 cup water
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
2 tablespoons canola oil
3 cups shredded cabbage
3 cups chicken broth
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with onions, undrained
1 cup sliced celery
1 cup tomato juice
1 teaspoon pepper
1/2 teaspoon salt

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.

Nutrition Facts : Calories 250 calories, Fat 6g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 907mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 4g fiber), Protein 22g protein.

CHICKEN 'N' SWEET POTATO STEW

Chicken 'n' Sweet Potato Stew image

Are you tired of the same old dinnertime fare? Then spice it up with a Malaysian-inspired chicken stew. Served on a bed of couscous, this recipe for two is as good as it gets. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 18

Ingredients

2/3 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon minced fresh gingerroot
1 garlic clove, minced
1/2 teaspoon olive oil
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
Dash ground cinnamon
1-1/2 cups cubed peeled sweet potatoes
3/4 cup reduced-sodium chicken broth
1 cup water
1 tablespoon thawed orange juice concentrate
1/2 cup uncooked couscous
1 tablespoon cornstarch
6 tablespoons light coconut milk
1 tablespoon minced fresh cilantro

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.

Nutrition Facts : Calories 578 calories, Fat 12g fat (6g saturated fat), Cholesterol 84mg cholesterol, Sodium 345mg sodium, Carbohydrate 75g carbohydrate (15g sugars, Fiber 7g fiber), Protein 41g protein.

SPICED CHICKEN, SPINACH & SWEET POTATO STEW

Spiced chicken, spinach & sweet potato stew image

A healthy one-pot with warming spices that's low fat, low calorie, 3 of your 5-a-day and also full of fibre!

Provided by Miriam Nice

Categories Dinner, Main course, Supper

Time 55m

Number Of Ingredients 14

Ingredients

3 sweet potatoes, cut into chunks
190g bag spinach
1 tbsp sunflower oil
8 chicken thighs, skinless and boneless
500ml chicken stock
2 onions, chopped
1 red chilli, chopped
1 tsp paprika
thumb-sized piece ginger, grated
400g can tomatoes
2 preserved lemons, deseeded and chopped
pumpkin seeds, toasted
2-3 preserved lemons, deseeded and chopped
4 naan bread, warmed

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.

Nutrition Facts : Calories 445 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 27 grams sugar, Fiber 10 grams fiber, Protein 33 grams protein, Sodium 0.6 milligram of sodium

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