Chicken And Sweet Potato Stew Food

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.

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.

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.

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.

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.

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, 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.

SPICED CHICKEN, SPINACH & SWEET POTATO STEW

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.

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.