The Jewish Week is always here for you.
We need your support now.
Your contribution will help us bring you vital news
and frequent updates about the impact of COVID-19.
Chicken and Sweet Potato Stew

Chicken and Sweet Potato Stew

Pull together this delicious meal in half an hour

I'm a big fan of one pot meals – throw everything in to a pot, simmer for a while and enjoy a steaming hot meal with little prep. The problem with dinners like this is that they can often require hours of cooking – but this flavorful, easy dish can be on the table in half an hour.

I threw in sweet potatoes, onion and carrots, but you can definitely jazz it up with the vegetables of your choice – butternut squash will be a welcome addition, or half regular potatoes and half sweet. I like to serve it over rice or some other grain to soak up the delicious juice, but you can skip that step and enjoy it as a truly 'one pot meal.'

Chicken and Sweet Potato Stew Serves 3 to 4

2 medium sweet potatoes
1 large onion
2 tablespoons vegetable oil
4 skinless, boneless chicken breasts
2/3 cup grated carrots
2 1/2 cups vegetable or chicken broth
1/4 cup water plus 2 teaspoons cornstarch
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon curry powder

Rice or noodles for serving – optional

Peel the potatoes and cut in to one inch chunks. Peel and dice the onion.

In a medium to large pot, heat the oil over medium heat. Add the onion, and cook until translucent.

Cut the chicken breasts in to 1 inch pieces, and add to the pot, stirring occasionally until the chicken is mostly white on the outside, about 5 minutes.

Add the broth, potatoes, carrots, salt, pepper, garlic and curry and bring to a simmer, then cook for 15 to 20 minutes, until the potatoes are tender.

Serve over rice or noodles.

read more: