Best Chicken And Sweet Potato Stew Recipes

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 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, AND MUSHROOM STEW

Steps:

• Heat olive oil in a 5-quart pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add carrots; cook and stir until softened, 3 to 4 minutes. Stir in mushrooms; cook until browned, 4 to 5 minutes.
• Stir chicken breast into the pot; cook and stir until juices run clear, 5 to 7 minutes. Mix in sweet potatoes and garlic. Pour in broth. Season with salt and pepper. Cook until sweet potatoes are tender, about 25 minutes. Stir in kidney beans; cook until heated through, about 3 minutes.

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.

CHICKEN AND SWEET POTATO CARIBBEAN STEW

Steps:

• Heat oil in large soup pot over medium heat.
• Chop onion, celery, red or green pepper, and garlic. Add to oil.
• Stir in thyme and bay leaf. Cook over medium to medium low until onions are soft, about 7 minutes. Meanwhile, chop sweet potato into 1/2 inch dice (peeling can stay on).
• Near end of cooking time, add crushed red pepper to pot and stir to mix.
• Add black pepper, tomatoes, broth, sweet potato and chicken to the pot. Bring to a boil, cover and simmer on low 20-25 minutes, until potatoes are soft.
• Serve over hot rice.
• Freeze separate from rice if freezing.

SWEET POTATO, KALE AND CHICKEN STEW WITH PEANUT SAUCE

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.

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 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; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and saute 1 minute or until fragrant.
• 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 into 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 sour cream and cilantro before serving.

MALAY STYLE CHICKEN AND SWEET POTATO STEW

Steps:

• In a small bowl, combine the flour, cayenne, cinnamon and cloves and mix well.
• Dredge chicken in flour mixture.
• In a large stockpot, heat the oil over medium-high heat until hot but not smoking.
• Add the chicken pieces in single layer and cook until well browned (about 3-4 minutes), remove to platter.
• Reduce the heat to medium, add the onion and cook until just begin to color (about 5 minutes).
• Add the ginger, garlic, chili pepper and curry powder, and cook stirring constantly for one minute (At this point you can put it in a crockpot).
• Add stock, the browned chicken and the sweet potatoes, return to a simmer and cook for about 1 hour, covered, until chicken is cooked through.
• Stew may be served at this point or may continue to cook over very low heat for 1-2 hours or longer.
• Just before serving, add the coconut milk, season to taste with salt and continue to cook for one more minute.
• Removed from heat, add the cilantro and mix well.
• You can serve in a bowl over rice or couscous.

LOW CARB CREAMY CHICKEN AND SWEET POTATO STEW RECIPE - (4.3/5)

Steps:

• 1. Cut chicken into 1 inch cubes. Add olive oil and chicken to a large skillet over medium-high to high heat, browning well, about 4 minutes each side. When meat is almost browned, add onions to cook just until they sweat. 2. Transfer chicken and onions to a slow cooker set to low. Add some of the chicken broth to the skillet the chicken was cooked in, and use a spatula to scrape the bottom, breaking up any glaze the chicken may have left in the pan. Pour over chicken and onions in slow cooker, and then pour in remaining chicken broth. 3. Cut sweet potatoes into 1⁄2 inch cubes and add to the cooker, along with poultry seasoning. Stir all. 4. Cover and let cook 6-8 hours, depending on when you are ready to serve. Stir in the heavy cream and salt and pepper to taste. Thicken the stew before serving by mashing a few of the cooked sweet potato cubes into the broth. George's Tips | I like to serve garnished with a (very) small pinch of ground cinnamon. calories: 255|fat: 8.5g|protein: 31g |fiber: 1.5g |net carbs:9g

SLOW COOKER CITRUS CHICKEN AND SWEET POTATO STEW

Steps:

• Combine the cilantro, olive oil, oregano, garlic, lime juice, orange juice, tomatoes, onions, bell peppers, 1 1/2 teaspoons salt and a few grinds of pepper in a food processor and pulse until it forms a chunky sauce. Add it to the slow cooker insert along with the chicken thighs, and toss together. Cover and cook on low for 5 hours.
• After 3 hours, add the sweet potatoes, nestling them underneath the chicken. About 30 minutes before the stew is done, add the kale.
• Divide the stew among four bowls and serve with hot sauce on the side if desired.

CROCK POT CHICKEN AND SWEET POTATO STEW

Steps:

• combine all ingredients in crock pot (except basil).
• cover and cook 6 to 8 hours.
• when ready to serve sprinkle with basil.

CHICKEN AND SWEET POTATO STEW

Steps:

• 1.Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the potatoes are tender, about 5 hours. Before serving, remove bones from the chicken, if desired, and stir in vinegar. Tips & Notes •Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.