Best Caribbean Chicken With Sweet Potatoes Recipes

17 Best Chicken and Sweet Potato Recipe Collection image

Provided by insanelygood

Number Of Ingredients 17

Honey Roasted Chicken and Sweet Potatoes Skillet
Mexican Chicken, Sweet Potato, and Black Bean Skillet
Creamy Sweet Potato Chicken Soup
Chicken Sweet Potato Stew
BBQ Chicken and Roasted Sweet Potato Bowl
Sheet Pan Lemon Chicken with Sweet Potatoes
Chipotle Chicken Sweet Potato Chili
Sweet Potato Chicken Curry
Mexican Sweet Potato and Chicken Casserole
Sheet Pan Chicken u0026amp; Sweet Potatoes for Meal Prep
One-Dish Chicken Sweet Potato Bake with Broccoli
Thai Peanut Chicken Sweet Potato Noodles
Buffalo Chicken Stuffed Sweet Potatoes
Crockpot Chicken Wild Rice Soup
Spiralized Mexican Sweet Potato and Chicken Casserole
Twice Baked Chicken Fajita Sweet Potatoes
Sheet Pan Chili Chicken and Sweet Potatoes

Steps:

Nutrition Facts :

Chicken and Sweet Potato Caribbean Stew image

Provided by deb12

Categories Stew

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons oil
1 cup onion
1 cup celery (1 stalk)
1/2 cup red bell pepper (or green)
3 garlic cloves
1 teaspoon thyme
1 bay leaf
1 -2 teaspoon crushed red pepper flakes
1/2 teaspoon ground black pepper
1 -2 cup chicken broth
1 (14 1/2 ounce) can diced tomatoes (we prefer petite diced)
1 sweet potato, 1/2 inch diced (peeling can stay on)
2 cups diced cooked chicken
3 cups cooked rice

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.

Nutrition Facts : Calories 452.6, Fat 12.4, SaturatedFat 2.4, Cholesterol 52.5, Sodium 506.7, Carbohydrate 60.1, Fiber 4.4, Sugar 8.4, Protein 24.3

Crock Pot Caribbean Chicken and Potatoes image

Provided by Kittencalrecipezazz

Categories Chicken

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 16

3 lbs chicken pieces
salt and pepper
2 tablespoons oil
2 tablespoons butter
2 large onions, chopped
1 -2 tablespoon minced garlic
1 large green bell pepper, seeded and chopped
1 teaspoon dried thyme
1 -2 teaspoon dried chili pepper flakes (use only if you prefer extreme spicy)
1 tablespoon brown sugar
1 teaspoon ginger powder (can use more)
1/4-1/2 teaspoon cayenne pepper (or to taste)
4 russet potatoes, cut into large cubes (about 1-1/2-inch)
3 large tomatoes, chopped (or use a 28-ounce can of diced tomatoes, drained)
3/4 cup chicken broth
1 1/2 cups coconut milk

Steps:

Season the chicken pieces with seasoning salt or regular salt and pepper.
Brown both sides in oil and butter in a skillet; transfer to the crock pot along with the chopped tomatoes and potatoes.
In the same skillet saute onions, garlic, brown sugar, cayenne, bell pepper, thyme and chili flakes (if using) until soft (about 4 minutes).
Stir in the chicken broth to the skillet and stir with a wooden spoon on low heat scraping up any browned bits in the skillet.
Pour the broth/veggie mixture over the chicken and potatoes.
Cover crock pot and cook on high heat for about 3-4 hours (adding in the coconut milk and season with salt and pepper the last 40 minutes of cooking).