Chicken And Sweet Potato Stew

Looking for a delicious dinner? Then check out this chicken and sweet potato stew recipe - ready in less than an hour!

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Servings 4

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ingredients 9
Prep Time 50 min
Total Time 50 min

Ingredients

1/4: cup all-purpose flour

1/4: teaspoon garlic salt

3: boneless, skinless chicken breast halves, cut into 1-inch pieces

1: tablespoon oil

1: medium onion, quartered, sliced

1 1/2: cups apple juice or cider

2: cups cubed (1/2-inch) peeled sweet potatoes

2: (14.5-oz.) can no-salt-added tomatoes, drained, cut up

1: teaspoon dried basil leaves

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Directions

1 In large plastic bag, combine flour and garlic salt. Add chicken; shake until coated.
2 Heat oil in nonstick Dutch oven or large saucepan over medium-high heat until hot. Add chicken; cook 3 minutes or just until browned. Remove chicken from Dutch oven.
3 Add onion to Dutch oven; cook and stir 2 minutes or until tender, adding some apple juice if necessary to prevent sticking. Stir in remaining apple juice, sweet potatoes, tomatoes, basil and chicken. Bring to a boil. Reduce heat to low; simmer 30 to 35 minutes or until chicken is no longer pink and potatoes are tender, stirring occasionally.

EXPERT TIPS

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Expert Tips

Orange-fleshed sweet potatoes are often mistakenly sold as "yams." Although the two terms are often used interchangeably, a yam is acutally a different vegetable. True yams are native to Africa and a common Caribbean ingredient, but these are very rare in U.S. markets---despite what the sign in the supermarket says.

Cube the sweet potatoes immediately before adding to the pot to prevent them from discoloring.

Cook and refrigerate the stew up to two days before serving. Reheat over low heat.