Chicken and Sweet Potato Stew |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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We were given a ton of sweet potatoes from some generous friends who were growing them, and so I was trying to find good sweet potato recipes. Anyways, I made this, and I significantly deviated from the original recipe, and I wanted to document what I did so I could make it again. This seems sort of like a winter recipe except the fresh basil - which can't be left out, this makes dish - makes it ok for summer (at least to me). Ingredients:
1 1/4 lbs chicken breasts, skinless, boneless, and preferably organic, cut into 1-inch chunks |
3 sweet potatoes, peeled and cubed |
1 yukon gold potato, peeled and cubed |
2 carrots, medium sized, peeled, and cut into 1/2-inch slices |
1 (28 ounce) can whole tomatoes, undrained |
1 teaspoon salt (to taste) |
2 teaspoons paprika (to taste) |
1 teaspoon celery seed |
1/2 teaspoon white pepper |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg, ground |
1 1/2-2 cups chicken stock, homemade or high end organic (we like swanson's and pacifica) |
1/4 cup basil, fresh and chopped |
Directions:
1. Combine chicken, potatoes, carrots, tomatoes and juice, salt, paprika, celery seeds, pepper, cinnamon, nutmeg, and broth in a large dutch oven; cook at 275 for about an hour and a half.
2. Remove dutch oven from stove and finish cooking on stove top, cooking over medium until potatoes done and mixture has a stew like consistency; garnish with fresh basil and serve!
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