Sweet Potato Chicken Stew Recipes

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.

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 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.

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.

CHICKEN STEW WITH SWEET POTATOES, ALMONDS AND APRICOTS

Steps:

• Heat 1 tablespoon of the olive oil in a heavy casserole or deep lidded frying pan over medium-high heat. Season the chicken with salt and pepper and brown for 5 minutes on each side. Remove to a bowl.
• Add the remaining oil to the pot, turn the heat to medium and add the onion and a generous pinch of salt. Cook, stirring to deglaze the bottom of the pot, for about 5 minutes, until tender. Add the cinnamon, turmeric and ginger and stir together. Return the chicken to the pot, along with any liquid that has accumulated in the bowl. Add the sweet potatoes, saffron, chicken stock and salt to taste, and bring to a simmer. Reduce the heat, cover and simmer 20 minutes, stirring occasionally. Add the almonds and apricots and continue to simmer until the chicken is tender enough to fall off the bone and the sweet potatoes are falling apart, about 15 minutes. Taste and adjust seasoning. Serve with rice or another grain, like bulgur.

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.