Spicy Chicken and Sweet Potato Stew

Dive into Flavor with Spicy Chicken and Sweet Potato Stew

Warm up your taste buds and nourish your soul with a bowl of Spicy Chicken and Sweet Potato Stew. This hearty and comforting dish combines tender chicken breast, vibrant sweet potatoes, and a medley of spices to create a flavor-packed stew that’s perfect for chilly days or cozy nights at home. Bursting with color, texture, and bold flavors, this stew is sure to become a favorite in your recipe collection. In this detailed blog post, we’ll guide you through the process of making this delicious stew, provide tips for success, offer variations to suit your taste preferences, and even share keto and low-carb versions for those following specific dietary lifestyles. Get ready to tantalize your taste buds and satisfy your cravings with this unforgettable recipe!

Ingredients

Meat:

  • 1 lb Chicken breast, cooked

Produce:

  • 1 Bell pepper, orange
  • 1/2 cup Cilantro, fresh
  • 1 cup Corn, frozen
  • 4 cloves Garlic
  • 1 Onion
  • 1 tsp Oregano, dried
  • 1 lb Sweet potato
  • 1 (28 ounce) can Tomatoes

Baking & Spices:

  • 1 1/2 tbsp All-purpose flour
  • 2 tbsp Chili powder
  • 1/4 tsp Cinnamon, ground
  • 1 tsp Cocoa powder
  • 1/4 tsp Red pepper flakes
  • 1 tsp Salt
  • 1 tsp Ground cumin

Oils & Vinegars:

  • 1 tsp Olive oil

Liquids:

  • 2 1/8 cups Water

Instructions

  1. Prepare the Ingredients: Begin by gathering and preparing all the ingredients. Dice the cooked chicken breast into bite-sized pieces. Chop the bell pepper, onion, and sweet potato into small cubes. Mince the garlic cloves, and roughly chop the fresh cilantro.
  2. Cook the Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic to the pot and sauté until they are softened and fragrant, about 3-4 minutes.
  3. Add Spices: Stir in the chili powder, ground cumin, dried oregano, ground cinnamon, cocoa powder, red pepper flakes, and salt. Cook for an additional 1-2 minutes, allowing the spices to toast and release their flavors.
  4. Incorporate Vegetables: Add the diced sweet potato and bell pepper to the pot, along with the frozen corn kernels. Stir well to coat the vegetables in the aromatic spice mixture.
  5. Simmer: Pour in the canned tomatoes (including their juices) and water. Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let the stew simmer gently for 20-25 minutes, or until the sweet potatoes are tender.
  6. Add Chicken: Once the sweet potatoes are cooked through, add the diced chicken breast to the pot. Stir to combine and allow the stew to simmer for an additional 5 minutes to heat the chicken through.
  7. Adjust Seasoning: Taste the stew and adjust the seasoning as needed, adding more salt or spices to suit your taste preferences.
  8. Serve: Ladle the Spicy Chicken and Sweet Potato Stew into bowls. Garnish with fresh cilantro leaves for a pop of color and flavor. Serve hot and enjoy!

Cook Notes and Variations

  • Make-Ahead Option: This stew can be prepared in advance and reheated when ready to serve. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Vegetarian Option: For a vegetarian version of this stew, omit the chicken and add extra vegetables such as diced carrots, zucchini, or mushrooms. Replace the chicken broth with vegetable broth for added flavor.
  • Creamy Variation: For a creamy twist, stir in a dollop of sour cream or coconut milk just before serving to add richness and depth of flavor to the stew.
  • Spice Level: Adjust the amount of red pepper flakes and chili powder to control the level of spiciness in the stew. For a milder version, reduce the amount of spice, or omit it altogether for a mild flavor profile.

Keto and Low-Carb Versions

For those following a keto or low-carb diet, here’s how you can adapt Spicy Chicken and Sweet Potato Stew:

  • Keto Version: Omit the sweet potatoes and corn from the recipe to reduce the carb content. Replace the sweet potatoes with low-carb vegetables such as cauliflower florets or diced bell peppers. Use full-fat coconut milk instead of water for added creaminess and richness.
  • Low-Carb Version: Similar to the keto version, omit the sweet potatoes and corn, and use low-carb vegetables such as cauliflower or broccoli instead. Adjust the seasoning to enhance the flavor profile without relying on carbohydrates for taste.

Frequently Asked Questions (FAQs)

Q: Can I use leftover cooked chicken for this recipe? A: Yes, absolutely! Leftover cooked chicken, such as rotisserie chicken or grilled chicken breast, works perfectly in this stew. Simply dice the chicken and add it to the pot during the last few minutes of cooking to heat through.

Q: Can I freeze this stew? A: Yes, Spicy Chicken and Sweet Potato Stew freezes well. Allow the stew to cool completely before transferring it to freezer-safe containers or resealable bags. Freeze for up to 3 months, and thaw overnight in the refrigerator before reheating.

Q: Can I make this stew in a slow cooker? A: Certainly! To make this stew in a slow cooker, follow steps 1-4 to sauté the aromatics and spices on the stovetop. Transfer the mixture to a slow cooker, add the remaining ingredients (except for the chicken), and cook on low for 6-8 hours or on high for 3-4 hours. Add the diced chicken during the last hour of cooking to prevent it from overcooking.

Spicy Chicken and Sweet Potato Stew is a delicious and satisfying dish that’s perfect for any occasion. With its bold flavors, hearty ingredients, and vibrant colors, this stew is a feast for the senses that will warm you from the inside out. Whether enjoyed as a comforting meal on a cold winter’s night or served as a crowd-pleasing dinner party dish, this recipe is sure to impress.

So, gather your ingredients, fire up the stove, and get ready to indulge in the irresistible flavors of Spicy Chicken and Sweet Potato Stew. With each spoonful, let the warmth and comfort of this delicious stew envelop you in a blanket of culinary delight.

Enjoy and savor every moment!