Sweet Potato Chicken Stew
TOTAL TIME: Prep: 15 min. Cook: 25 min.
YIELD: 8 servings.
Sweet potatoes, chicken and shredded cabbage are just a few of the ingredients that make this hearty stew a great one-bowl meal.
Ingredients
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3 cups cubed peeled sweet potatoes
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1/2 cup water
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1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
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2 tablespoons canola oil
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3 cups shredded cabbage
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3 cups chicken broth
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1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
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1 can (14-1/2 ounces) diced tomatoes with onions, undrained
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1 cup sliced celery
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1 cup tomato juice
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1 teaspoon pepper
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1/2 teaspoon salt
Directions
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1.
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.
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2.
In a Dutch oven, 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.
Nutrition Facts
1-1/2 cups: 250 calories, 6g fat (1g saturated fat), 47mg cholesterol, 907mg sodium, 27g carbohydrate (9g sugars, 4g fiber), 22g protein.
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