Chicken And Sweet Potato Stew

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  • 50 min prep time
  • 50 min total time
  • 9 ingredients
  • 4 servings

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

Directions

  1. 1 In large plastic bag, combine flour and garlic salt. Add chicken; shake until coated.
  2. 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. 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.

Notes

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Nutrition Information

Recipe Step Photos

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