SPICY CHICKEN AND SWEET POTATO STEW RECIPE | ALLRECIPES
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 Chicken Stew
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield 6 servings
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, CarbohydrateContent 44.1 g, CholesterolContent 56.8 mg, FatContent 7.7 g, FiberContent 10.5 g, ProteinContent 29.1 g, SaturatedFatContent 1.9 g, SodiumContent 876.2 mg, SugarContent 8.9 g
CHICKEN & SWEET POTATO CURRY RECIPE - BBC GOOD FOOD
This Indian spice pot flavoured with korma paste is mild enough for kids- the sweet potato stretches it a little further
Provided by Good Food team
Categories Dinner
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oil in a pan, add the onion and cook over a low heat for about 5 mins until softened. Increase the heat slightly, add the chicken pieces and brown.
- Stir in the curry paste and garlic, cooking for 2 mins before adding 100ml water, the sweet potatoes and chopped tomatoes. Simmer for 20-30 mins until the chicken is cooked through and the sweet potato is tender – add a splash more water if it starts to look dry. Season to taste and add the spinach, removing the pan from the heat and stirring until the spinach has wilted. Serve with basmati rice.
Nutrition Facts : Calories 373 calories, FatContent 13 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 35 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 7 grams fiber, ProteinContent 26 grams protein, SodiumContent 1.9 milligram of sodium
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Calories 358 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Peel and chop the sweet potato, place in a roasting tray, then toss with 1 tablespoon of oil and a pinch each of the cinnamon, cumin and paprika.
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- Peel and roughly chop the onion. Pick the coriander leaves, then finely chop the stalks. Roughly chop the chilli, then deseed and chop the peppers.
- Heat 1 tablespoon of oil in a large pan, then add the onion, coriander stalks, chilli and peppers along with the remaining spices.
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Total Time 50 minutes
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- Scrub the sweet potato, then slice into thin rounds. Arrange the slices, overlapping, in a large roasting tin.
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Calories 358 calories per serving
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- Peel and chop the sweet potato, place in a roasting tray, then toss with 1 tablespoon of oil and a pinch each of the cinnamon, cumin and paprika.
- Spread out in an even layer, then roast in the oven for 35 to 40 minutes.
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