Chicken and Sweet Potato Stew
When I was delivering food on a regular basis to my sick brother Joe and his family, Chicken and Sweet Potato Stew was in the regular lineup! This recipe has a unique blend of flavors and hits all the parameters I look for when preparing food for loved ones. Healthy, flavorful but not too spicy, easy to make and easy to transport.
The combination of chicken and sweet potatoes combined with creamy white beans, a bit of spinach, and cilantro is just perfect. A squeeze of lime added at the end rounds it out with a subtle brightness. Spoon it all over some Simply Perfect Oven Rice and add some naan bread or french bread on the side. When you want to serve a slightly different version of comfort food instead of traditional chicken soup, this stew is it!
I usually make this Chicken and Sweet Potato Stew in a crock pot and if your crock pot has a browning function it is even more simple to throw together. The crock pot does all the work for you with minimal cleanup. You can also make this on the stovetop in a Dutch oven. With the stovetop option, you may need additional chicken broth if the sauce gets too thick. Simply sear the chicken first, then simmer everything but the white beans, spinach and lime in a stock pot or Dutch oven. Cook over medium heat for about 30 minutes or until the chicken is completely done. Add the remaining ingredients and cook an additional 15 more minutes.
Whether made in a crock pot or stove top, Chicken and Sweet Potato Stew is a different, delicious take on comfort food in a bowl!
Chicken and Sweet Potato Stew
Ingredients
- 1 pound chicken breasts
- 2 tsp sesame oil
- 3 Tbsp olive oil divided
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp ground ginger
- 1 Tbsp turmeric
- 1 large shallot, chopped can substitute one sweet onion, chopped
- 3 cloves garlic chopped fine
- 1 large sweet potato peeled and cut into chunks
- 1 can unsweetened coconut milk
- 1 1/2 cups chicken broth
- 1 can white beans I use Navy Beans
- 1/2 cup fresh cilantro chopped with leaves and stems, plus additional for serving
- 1 cup fresh baby spinach
- zest and juice of one large lime
- 2 green onions, chopped for serving
Instructions
- Place chicken in a bowl and add kosher salt, black and cayenne pepper, turmeric, ground ginger, and sesame oil with 1 Tbsp of the olive oil. Allow to sit for a few minutes as you prepare remaining ingredients.
- If you are using the browning option of the crock pot, allow crock to heat up then add remaining 2 Tbsp olive oil. Sear the chicken on both sides (2-3 minutes each side), then add chopped shallot (or onion) and garlic and cook about a minute. If your crock pot doesn't have a browning option, you can do this in a pot over medium heat on the stove. Transfer the chicken and shallots/garlic to your crock pot at this point and add the sweet potato.
- Stir in the coconut milk and broth to the chicken/sweet potato mixure in the crock pot, cover and cook on high for 3-4 hours or low for 6-8 hours.
- The last 30 minutes of cooking, have the crock pot turned to high and add the white beans, the cilantro, the spinach, and the lime zest and juice. At this point I usually taste and add up to one more teaspoon of kosher salt. After 30 minutes, remove chicken and shred into bite sized pieces, then add back to crock pot and stir gently.
- Serve the stew over cooked rice with chopped green onions and additional cilantro. Enjoy!