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Chicken And Sweet Potato Stew

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  • 50 min prep time
  • 50 min total time
  • 9 ingredients
  • 4 servings
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Looking for a delicious dinner? Then check out this chicken and sweet potato stew recipe - ready in less than an hour!

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

Steps

  • 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.
  • 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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 3/4 Cups
Calories
330
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
1g
5%
Cholesterol
55mg
18%
Sodium
200mg
8%
Total Carbohydrate
45g
15%
Dietary Fiber
5g
20%
Sugars
19g
19%
Protein
24g
24%
% Daily Value*:
Vitamin A
280%
280%
Vitamin C
60%
60%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
2 Starch; 2 Other Carbohydrate; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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