SWEET POTATO CHICKEN STEW
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
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.
SPICY CHICKEN AND SWEET POTATO STEW
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
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
CARIBBEAN STEW CHICKEN
This recipe for a Caribbean style stewed chicken uses a traditional recipe from Trinidad and Tobago. Trinidadian stew chicken is one of those classic chicken dishes you'd often see prepared for the biggest meal of the week, Sunday lunch.
Provided by CaribbeanPot
Categories Protein Packed Nut-Free Dairy-Free Shellfish-Free Spicy Weekend Project Gluten-Free Egg-Free Soy-Free Fridge Peanut-Free Tree Nut-Free Grain-Free Stove
Time 3h5m
Yield 6
Number Of Ingredients 17
Steps:
- Divide the Whole Chicken (4 pound) into cube-sized pieces. Wash and season the chicken. If you're lucky enough to have drumsticks and thighs there's no need to cut them into pieces.
- Put pieces of chicken in a large bowl and squeeze the Lime (1) over it. Add a couple of cups of water to wash, then drain. Add Worcestershire Sauce (1 teaspoon), Ketchup (1 tablespoon), Salt (3/4 teaspoon), and Ground Black Pepper (1/4 teaspoon).
- Add Onion (1), Tomato (1), Garlic (2 clove), Fresh Ginger (1 teaspoon), Scallion (2 stalk), Fresh Cilantro (3 tablespoon), Scotch Bonnet Pepper (1/4 piece), and leaves from the Fresh Thyme (2 sprig). Mix well and marinate for 2 hours in the fridge, or overnight if possible.
- In a heavy, high-sided pan, heat Vegetable Oil (2 tablespoon) over medium-high heat. Add Brown Sugar (1 tablespoon) and move it around until it starts to liquify. You're looking for small bubbles, which will then become a bit frothy, then from light to golden/dark brown.
- As soon as the sugar is a golden, dark brown, start adding the seasoned chicken a few pieces at a time. Remember to stir constantly to ensure all the pieces are coated evenly.
- After you've added all the seasoned meat to the pot, turn down the heat to medium/low, cover and allow to simmer for about 15 minutes. Meanwhile, add Water (1 1/2 cup) to the bowl you had the chicken marinating in and set aside.
- After about 15 minutes, remove the lid and turn up the heat as it's time to cook-off all the liquid in the pot and to give the chicken it's final "brown" color. When all the liquid is gone, add the water mixture in the bowl. Stir well.
- Cook over medium heat for another 20-25 minutes, depending on how thick your pieces of chicken are. You want the thickest piece to be cooked through.
- Enjoy as a main dish, or with rice and watercress salad!
Nutrition Facts : Calories 34 calories, Protein 3.3 g, Fat 1.7 g, Carbohydrate 1.3 g, Fiber 0.1 g, Sugar 0.7 g, Sodium 132.5 mg, SaturatedFat 0.8 g, TransFat 0 g, Cholesterol 12.6 mg, UnsaturatedFat 0.1 g
SPICED CHICKEN, SPINACH & SWEET POTATO STEW
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
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
COCONUT CHICKEN AND SWEET POTATO STEW
This stew tastes as if you spent hours in the kitchen. The flavors of coconut milk, sweet potato and coriander nicely complement the chicken. A garnish of cilantro and toasted coconut adds a bit of sophistication. -Nicole Filizetti, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 365 calories, Fat 16g fat (14g saturated fat), Cholesterol 47mg cholesterol, Sodium 223mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 4g fiber), Protein 21g protein.
CHICKEN AND SWEET POTATO STEW
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
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
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