Coconut Chicken And Sweet Potato Stew Recipes

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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

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.

COCONUT CHICKEN AND SWEET POTATO STEW



Coconut Chicken and Sweet Potato Stew image

This stew tastes as if you spent hours in the kitchen. The flavors of coconut milk, sweet potato and coriander nicely complement the chicken. A garnish of cilantro and toasted coconut adds a bit of sophistication. -Nicole Filizetti, Stevens Point, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 10

1-1/2 pounds boneless skinless chicken breasts, cubed
2 pounds sweet potatoes (about 3 medium), peeled and cubed
3 cups canned coconut milk, divided
1 can (8 ounces) unsweetened pineapple tidbits, drained
1 small onion, chopped
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
Optional ingredients: Hot cooked basmati rice, toasted unsweetened shredded coconut, minced fresh cilantro and lime wedges

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.

Nutrition Facts : Calories 365 calories, Fat 16g fat (14g saturated fat), Cholesterol 47mg cholesterol, Sodium 223mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 4g fiber), Protein 21g protein.

CHICKEN AND SWEET POTATO PEANUT STEW



Chicken and Sweet Potato Peanut Stew image

A bowl of this sweet-and-savory stew can warm up even the chilliest days. Sweet potatoes and chicken are added to a hearty stew base of peanut butter and coconut milk, flavored with gingerroot, garlic and a touch of jalapeño. It's an easy, no-fuss way to serve something surprising but comforting for dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 19

6 boneless skinless chicken thighs, cut into 2-inch pieces (1 1/2 lb)
1 teaspoon salt
2 tablespoons olive oil
1 cup chopped onions
2 tablespoons finely chopped fresh gingerroot
4 cloves garlic, finely chopped
1 medium jalapeño chile, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
1 can (13.66 oz) unsweetened coconut milk (not cream of coconut)
1 cup Progresso™ chicken broth (from 32-oz carton)
1 bag (5 oz) baby spinach
1/2 cup creamy peanut butter
1 tablespoon packed brown sugar
2 tablespoons lime juice
2 teaspoons soy sauce
1/3 cup chopped fresh cilantro
1/3 cup chopped roasted peanuts
Lime wedges

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.

Nutrition Facts : Calories 580, Carbohydrate 28 g, Cholesterol 110 mg, Fat 3 1/2, Fiber 5 g, Protein 34 g, SaturatedFat 15 g, ServingSize 1 1/3 Cups, Sodium 870 mg, Sugar 10 g, TransFat 0 g

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