Chicken Sweet Potato Stew Recipes

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SPICY CHICKEN AND SWEET POTATO STEW



Spicy Chicken and Sweet Potato Stew image

With flavors reminiscent of Morocco and Mexico, this easy yet richly-flavored stew contains loads of chicken, vegetables, and some surprising spices! If desired, pass lime wedges to squeeze over individual servings.

Provided by RCKim

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 50m

Yield 6

Number Of Ingredients 20

1 teaspoon olive oil
1 onion, chopped
4 cloves garlic, minced
1 pound sweet potato, peeled and cubed
1 orange bell pepper, seeded and cubed
1 pound cooked chicken breast, cubed
1 (28 ounce) can diced tomatoes
2 cups water
1 teaspoon salt
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon cocoa powder
¼ teaspoon ground cinnamon
¼ teaspoon red pepper flakes
1 ½ tablespoons all-purpose flour
2 tablespoons water
1 cup frozen corn
1 (16 ounce) can kidney beans, rinsed and drained
½ cup chopped fresh cilantro

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.

Nutrition Facts : Calories 360.9 calories, Carbohydrate 44.1 g, Cholesterol 56.8 mg, Fat 7.7 g, Fiber 10.5 g, Protein 29.1 g, SaturatedFat 1.9 g, Sodium 876.2 mg, Sugar 8.9 g

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.

MOROCCAN CHICKEN STEW WITH SWEET POTATOES



Moroccan Chicken Stew with Sweet Potatoes image

Cinnamon and ginger complement the sweet potatoes in this simple but exotic-tasting chicken stew that makes a hearty dinner. Fluffy couscous absorbs the aromatic sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 45m

Number Of Ingredients 13

1/4 cup all-purpose flour
4 boneless, skinless chicken thighs (about 1 1/2 pounds)
Coarse salt and ground pepper
2 tablespoons olive oil
1 medium onion, diced
1 piece fresh ginger (2 inches long), peeled
1 cinnamon stick
1 can (14 1/2 ounces) reduced-sodium chicken broth
2 medium sweet potatoes (about 1 pound total), peeled and cut into 1-inch chunks
Pinch of saffron, (optional)
2 tablespoons fresh lemon juice
1 cup couscous
Cilantro sprigs, for garnish (optional)

Steps:

  • Place flour in a wide, shallow bowl. Season chicken with salt and pepper; dredge in flour, shaking off excess. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add chicken, and cook until browned, 4 to 6 minutes per side; transfer to a plate.
  • Add onion, ginger, and cinnamon to pot. Cook, stirring occasionally, until onion starts to soften, 2 to 3 minutes. Return chicken to pot. Add broth, sweet potatoes, and, if using, saffron. Bring to a boil; reduce heat, and simmer until chicken is cooked through and sweet potatoes are tender, 10 to 15 minutes. Discard ginger and cinnamon. Stir in lemon juice, and season stew with salt and pepper.
  • While stew is simmering, prepare couscous according to package instructions. Serve chicken stew with couscous, garnished with cilantro, if desired.

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

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

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

CHICKEN, COLLARD GREENS, AND SWEET POTATO STEW



Chicken, Collard Greens, and Sweet Potato Stew image

Searing the chicken first creates a tasty fond (the caramelized bits at the bottom of the pan) for the broth. Add the cooked, shredded chicken to the pot at the very end for guaranteed tender, flavorful meat (versus the rubbery, overcooked alternative).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 10

2 tablespoons vegetable oil
2 boneless, skinless chicken breasts (8 ounces each)
Coarse salt and freshly ground pepper
1 onion, chopped
1 stalk celery, diced
1/4 cup apple cider vinegar
1 pound sweet potatoes, peeled and diced
2 cups coarsely chopped collard greens
4 cups low-sodium chicken stock
1 1/2 cups cooked brown rice

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.

Nutrition Facts : Calories 204 g, Cholesterol 35 g, Fat 5 g, Fiber 3 g, Protein 17 g, SaturatedFat 1 g, Sodium 176 g

CHICKEN STEW WITH SWEET POTATOES, ALMONDS AND APRICOTS



Chicken Stew With Sweet Potatoes, Almonds and Apricots image

Loosely based on an Algerian recipe from "Real Stew" by Clifford A. Wright, this sweetly spiced dish, with beta-carotene-rich apricots and sweet potatoes, is also evocative of recipes from the Middle East and Iran.

Provided by Martha Rose Shulman

Time 1h

Yield 4 to 6 servings.

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
6 to 8 chicken legs and/or thighs, skinned
Salt and freshly ground pepper
1 onion, chopped
1 teaspoon cinnamon
1/4 teaspoon turmeric
3/4 teaspoon ground ginger
1 pound orange-fleshed sweet potatoes (or yams), peeled and cut in thick slices
Generous pinch of saffron threads, crumbled
2 cups chicken stock
3 ounces dried apricots, cut in half
1/3 cup (45 grams) untoasted almonds, blanched and skinned (see below)

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.

Nutrition Facts : @context http, Calories 609, UnsaturatedFat 26 grams, Carbohydrate 32 grams, Fat 38 grams, Fiber 5 grams, Protein 34 grams, SaturatedFat 9 grams, Sodium 880 milligrams, Sugar 13 grams, TransFat 0 grams

CHICKEN SWEET POTATO STEW



Chicken Sweet Potato Stew image

The fragrant aroma of this dish will have your family gathering in the kitchen before it's done. And, it's so easy to do. Place the ingredients in a Dutch oven and bake! -Veronica Gantley, Norfolk, Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 14

2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
2 medium sweet potatoes, peeled and cut into 2-inch pieces
1 cup chicken broth
1 small onion, coarsely chopped
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon pepper
1 teaspoon ground allspice
1/4 teaspoon salt
Dash ground cinnamon
Dash ground nutmeg
1 cup dried cranberries
1/4 cup chopped pistachios, toasted
Hot cooked couscous, optional

Steps:

  • In a Dutch oven, combine the first 11 ingredients. Cover and bake at 400° for 30 minutes., Uncover; sprinkle with cranberries. Bake 15-20 minutes longer or until chicken is no longer pink. Sprinkle with pistachios. Serve with couscous if desired.

Nutrition Facts : Calories 399 calories, Fat 16g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 372mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 3g fiber), Protein 30g protein.

CHICKEN AND SWEET POTATO STEW



Chicken and Sweet Potato Stew image

A wonderful sounding low-fat stew from Pillsbury's Best Chicken Recipes cookbook. Must try for the fall season!

Provided by GothicGranola

Categories     Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup all-purpose flour
1/4 teaspoon garlic salt
3 boneless skinless chicken breast halves, cut into 1-in pieces
1 tablespoon oil
1 medium onion, quartered, sliced
1 1/2 cups apple juice or 1 1/2 cups apple cider
2 cups cubed peeled sweet potatoes (1/2-in)
2 (14 1/2 ounce) cans no-salt-added whole tomatoes, drained, cut up
1 teaspoon dried basil leaves

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.

Nutrition Facts : Calories 306.4, Fat 6.2, SaturatedFat 1, Cholesterol 56.6, Sodium 165, Carbohydrate 40.9, Fiber 5, Sugar 17.8, Protein 22.7

CHICKEN AND SWEET POTATO STEW



Chicken and Sweet Potato Stew image

Found this on the internet while looking for recipes from Holland. Using cider as the liquid in this stew makes it quite different from many of the chicken and sweet potato stews found here on Recipezaar. While not an authentic addition, I like to add a bit of ginger to this as a peppery contrast to the sweetness of the cider and sweet potatoes.

Provided by justcallmetoni

Categories     Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons all-purpose flour
12 ounces boneless skinless chicken breast halves, cut into 1-inch pieces (about 1 1/2 breasts)
1 tablespoon oil
1 medium onion, quartered and sliced thin
1 garlic clove, minced
1 1/2 cups apple juice or 1 1/2 cups apple cider
2 cups cubed peeled sweet potatoes, 1/2-inch pieces
2 cups green beans, fresh or frozen
29 ounces canned low-sodium tomatoes, drained and chopped
1/4 teaspoon ground ginger
1 tablespoon chopped fresh basil

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.

Nutrition Facts : Calories 314.3, Fat 5, SaturatedFat 0.9, Cholesterol 49.3, Sodium 119.6, Carbohydrate 44.6, Fiber 6.6, Sugar 20.8, Protein 24.5

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From bhg.com


WEST AFRICAN SWEET POTATO AND CHICKEN STEW - RECIPES FROM A …
2013-02-11 Pre heat the oven to fan assisted 160C / 180C / 350F / gas 4. Season sweet potatoes with ½ tsp coriander, ½ tsp ginger, salt, pepper and 1 tsp oil and mix well. Season the chicken with 1 jumbo cube (or 1 tsp ground coriander, 1 tsp ground ginger and salt). Bake sweet potato in the oven for up to 30 mins till they are done.
From recipesfromapantry.com


CHICKEN AND SWEET POTATO STEW RECIPE - KUDOS KITCHEN BY RENEE
2013-12-12 2 cups fresh spinach or 1 cup frozen spinach (thawed, and squeezed dry) -In a large slow cooker, add the first 16 ingredients and cook on high for 6-7 hours. Stir occasionally if you're able. -Reduce the cooker to low and stir in the cooked chicken, butter, and spinach.
From kudoskitchenbyrenee.com


CREAMY CHICKEN SWEET POTATO STEW RECIPE - PACIFIC FOODS
Add the water, sweet potato, taro, soy sauce, and salt. Bring the water to a boil and turn to medium-low heat. Simmer, covered, for 15 minutes, or until the sweet potatoes just turn tender. Bring the water to a boil and turn to medium-low heat.
From pacificfoods.com


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