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Sweet Potato Chicken Stew Recipe

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Sweet potatoes, chicken and shredded cabbage are just a few of the ingredients that make this hearty stew a great one-bowl meal.

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8 Servings
Prep: 15 min. Cook: 25 min.

Ingredients

3 cups cubed peeled sweet potatoes
1/2 cup water
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
2 tablespoons canola oil
3 cups shredded cabbage
3 cups chicken broth
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with onions, undrained
1 cup sliced celery
1 cup tomato juice
1 teaspoon pepper
1/2 teaspoon salt

Directions

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, 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. Yield: 8 servings.

Nutritional Analysis: 1-1/2 cups equals 250 calories, 6 g fat (1 g saturated fat), 47 mg cholesterol, 907 mg sodium, 27 g carbohydrate, 4 g fiber, 22 g protein.

Sweet Potato Chicken Stew published in Weeknight Cooking Made Easy Annual 2005, p93

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