Stews are the ultimate one-pot meal. They are hearty, packed with flavor and can serve an army of hungry friends and family. My husband grew sweet potatoes in his garden this summer and he is harvesting them right now (mid-October). This is the perfect recipe to showcase these “freshly pull from the ground” tubers.
It looks like a lot of ingredients but this recipe comes together quickly and you likely have most of these ingredients in your pantry. This recipe makes enough for several dinners and lunches and I plan to freeze any stew that is leftover. For a vegetarian option, substitute cubed tofu for the chicken and use vegetable broth instead of chicken broth.
Sweet Potato, Peanut and Chicken Stew
1 pound chicken tenders, cut into 1″ pieces
2 tablespoons olive oil, divided
1 large onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
1 tablespoon tomato paste
3 tablespoons soy sauce
1 tablespoon curry powder
4 cups reduced sodium chicken broth
1 (15 ounce) can reduced-fat coconut milk
1 (15 ounce) can diced tomatoes
1/2 cup natural peanut butter
2 cups cauliflower, broken into 1 inch pieces
2 large sweet potatoes, peeled and cut into 1 inch cubes
1 (15 ounce) can white beans, drained and rinsed
Cayenne pepper or hot sauce, salt and black pepper to taste
- In a large Dutch oven, saute chicken pieces in 1 tablespoon of oil until browned, 5 minutes. You do not have to cook them all the way because they will finish cooking before serving. Remove from pan and set aside.
- Add the remaining 1 tablespoon of olive oil to the pan. Add onion, garlic, and red bell pepper. Saute for 3-4 minutes.
- Add tomato paste, soy sauce and curry powder. Saute 1 minute.
- Add chicken broth, coconut milk, tomatoes, and peanut butter. Stir until smooth.
- Add sweet potatoes, cauliflower and beans. Cover and simmer until sweet potatoes and cauliflower are tender, about 20 minutes.
- Add chicken and cook for 5 minutes.
- Add cayenne pepper or hot sauce, and salt and pepper to taste.
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