Sweet Potato Kale And Chicken Stew With Peanut Sauce Recipes

ROASTED CHICKEN, KALE AND SWEET POTATO STEW

Roasted Chicken, Kale and Sweet Potato Stew image

Enjoy this recipe using Better Than Bouillon bases

Categories main

Time 35m

Yield 4-6 servings

Number Of Ingredients 10

Ingredients

.5 tablespoon olive oil
1 onion, diced
.5 cup diced celery
.5 cup diced carrots
3 medium skinless, diced sweet potatoes
.25 cup Better Than Bouillon Roasted Chicken Base
2 quarts water
3 cups fully cooked, pulled roasted chicken
4 cups raw chopped kale
1 teaspoon coarse black pepper

Steps:

In a large pot, with oil on medium high heat, sauté onion, celery and carrots for 3 minutes.
Add sweet potatoes and sauté for 3 minutes.
Add Roasted Chicken Base and water, stirring until base dissolves. Bring to a boil. Let simmer for 10 minutes or until sweet potatoes are soft.
Add chicken, kale and black pepper. Let simmer for 5 minutes.

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

Ingredients

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

SWEET POTATO, KALE AND CHICKEN STEW WITH PEANUT SAUCE

Sweet Potato, Kale and Chicken Stew With Peanut Sauce image

I made this up combining several recipes for sweet potato and kale soup and African peanut chicken stew. In place of ras el hanut you can use curry. Try one tablespoon peanut butter, it might be enough if you don't want it too strong.

Provided by Mia in Germany

Categories One Dish Meal

Time 40m

Yield 3 , 3 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb chicken breast
1 lb sweet potato
2 cups kale, shredded
2 shallots
1 garlic clove
1 inch ginger
1 tablespoon tamari
2 tablespoons olive oil
2 tablespoons peanut butter, natural style
1 tablespoon ras el hanout spice mix
salt, to taste

Steps:

Cook the chicken breasts with one shallot in 1 cup salted water until done.
Shred the chicken breasts, put back into broth and set aside.
Chop the second shallot, garlic clove and ginger finely.
Slice sweet potatoes into 1/2 inch thick, bite size pieces (the size that can be eaten with a spoon).
In a large, deep pan heat 2 tablespoons olive oil at medium heat and fry shallot, garlic and ginger with one tablespoon ras el hanut (or curry) until fragrant.
Add sliced sweet potato, fry until lightly browned, about 10 minutes.
Add kale and tamari and mix, then add chicken broth and meat, mix well, cover and let simmer for about five minutes.
Mix one tablespoon peanut butter with 1/2 cup hot water, stir until smooth.
As soon as sweet potatoes are soft, add dissolved peanut butter. Season with salt to taste and try if you want to add another tablespoon peanut butter.
Mix well, let simmer for another minute and serve immediately.

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