Chicken Sweet Potato Stew

My family was a little hesitant to try this new recipe when they looked at the ingredient list. I admit it sounds like it could be flavor overload. It has sweet and savory, all piled into one pot. When we tasted it, however, we all agreed that this is definitely going into our regular dinner rotation. I think this is my new favorite dish!

It does make 10 servings of stew, so be prepared to freeze some for later. You could also cut the recipe in half. It does reheat well, and the leftovers are just as good, if not better, than the fresh stew.

This dish could easily be made vegetarian by simply leaving out the chicken. The chicken doesn’t really affect the flavor, but I like to make sure my dinners include a good amount of protein.

If you try this recipe, be sure to come back and leave a comment to let me know if you liked it! You can share this recipe with the buttons at the bottom of this page.

Chicken Sweet Potato Stew

Ingredients

2 cups rice, cooked
1 tbsp extra virgin olive oil
1 large yellow or white onion, chopped small
6 cloves garlic, minced
2 tbsp fresh ginger, peeled and minced
3 jalapeno peppers, seeded and chopped small
2 tbsp yellow curry powder
1 tsp sea salt
1lb raw boneless skinless chicken breast, cut into bite size pieces
2 cans petite diced tomatoes OR 3 large fresh tomatoes, chopped small
1.75 lb sweet potatoes, peeled and cut into bite size pieces
1/3 cup smooth natural peanut butter
4 cups organic vegetable broth, low sodium
2 cups water
4 cups baby spinach
1/2 cup peanuts

Directions

Cook rice and set aside.

Add oil to large pot over medium heat. Add onions and cook, stirring often, until pieces begin to turn clear (about 5 minutes). Add garlic and ginger and sauté for 1 minute. Add jalapeno peppers, curry powder and salt. Sauté for 1 more minute. Add chicken breast and cook, stirring occasionally, until meat is no longer pink.

Add tomatoes, sweet potatoes, peanut butter, broth and water to pot. Stir to combine. Add baby spinach 1 handful at a time, stirring in each*, until you get it all into the pot. Cover and increase heat to medium-high. Bring to a boil, then stir and reduce heat to medium-low. Allow stew to simmer for 15-20 minutes or until sweet potatoes are tender.

*You may not be able to get all of the spinach pushed down into the liquid. Adding the lid as you raise the heat will trap steam in the pot. The steam will cause the spinach to wilt, and then you can easily stir it into the stew.

Crush peanuts, if desired for topping, with a few pulses in a small food processor.

To serve, place large spoonful of rice (a little less than 1/4 cup) into serving bowl. Top with stew, then about a tablespoon of chopped peanuts. Serve hot. I recommend stirring any remaining rice into the stew before placing leftovers into containers for storage.

Recipe makes 10 servings with 311 calories, 10g fat, 47g carbs, and 17g protein per serving.

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