Printable | Taste of Home

Sweet Potato Chicken Stew

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

Place the sweet potatoes and water in a 2-qt. microwave-safe dish.

Printed from tasteofhome.com Oct 7, 2008

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Sweet Potato Chicken Stew cont.

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.