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Spicy Chicken and Sweet Potato Stew

Spicy Chicken and Sweet Potato Stew

  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    50 m
RCKim

RCKim

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.

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Nutrition

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  • Calories:
  • 361 kcal
  • 18%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 44.1g
  • 14%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 876 mg
  • 35%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.
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Reviews

Natural & Good4U
61

Natural & Good4U

2/24/2010

For CROCK POT: Saute onions, garlic & bell pepper in oil (+ add ~TBSP butter). After cooking ~5 minutes, stir in flour. Slowly add water while stirring till smooth. Transfer to crock pot. Add remaining ingredients. NOTE: I cut raw chicken breast into about three chunks each and added to crock pot (raw). Toward the end of cooking, I shredded the chicken with fork to make it more of a stew consistancy.

mama_amy
44

mama_amy

10/11/2007

We thought the stew was okay the first night. When we had leftovers for lunch the next day we were very happy to discover that it tasted much better. We will make it again and let it sit in the fridge overnight before eating it.

o3
26

o3

5/28/2009

Super tasty. My store didn't have any sweet potatoes, only yams. And no, they are not the same thing. I think yams, which I used, are better for this dish anyway because the yams really held their shape without becoming mushy even when they softened up. Having taste compared sweet potatoes and yams in the past, I think yams have more flavor and sweet potatoes only taste exactly as they sound - like sweetened potatoes. Also, I made a slurry with the flour before adding it to the pot. I put two tbsp of flour in a small container and slowly mixed in spoonfuls of the dish's liquid until it was just diluted past the gluey stage. No clumps of flour for me. Also, I did not drain the tomatoes and I found the end consistency to be perfect. And instead of water, I added 2 cups of leftover homemade chicken soup broth (sans vegetables and egg noodles). And finally, I didn't have any cocoa powder, so I gave it a healthy squirt of chocolate syrup.

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