Chicken and Sweet Potato Stew
Dive into a bowl of hearty comfort with this Chicken and Sweet Potato Stew, a flavor-packed combination of tender chicken, velvety sweet potatoes, and aromatic spices like cumin, smoked paprika, and cinnamon. Simmered in a rich tomato and chicken broth base, this one-pot wonder is both nourishing and satisfying, perfect for a cozy family dinner or meal prep that will last all week. The addition of baby spinach lends a pop of freshness, while optional parsley garnish adds a vibrant finish. With a prep time of just 15 minutes and a total cook time under an hour, this gluten-free and nutrient-dense stew is an easy way to elevate your weeknight meals. Serve it as a standalone dish or pair it with crusty bread for an irresistible, soul-warming experience!
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Recipe Information
Ingredients
- 1.5 pounds chicken thighs (boneless, skinless)
- 3 medium sweet potatoes
- 1 large onion
- 4 units garlic cloves
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1 14-ounce can diced tomatoes (canned)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups baby spinach
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel and dice the sweet potatoes into 1-inch cubes. Finely chop the onion and mince the garlic cloves.
Cut the chicken thighs into bite-sized pieces and season with a pinch of salt and pepper.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces and sear until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion and garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
Stir in the ground cumin, smoked paprika, ground cinnamon, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the diced sweet potatoes, chicken broth, and canned diced tomatoes (with their juice). Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the sweet potatoes are tender.
Return the browned chicken to the pot and stir in the baby spinach. Simmer for an additional 5-7 minutes, or until the chicken is cooked through and the spinach has wilted.
Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.7 g | 134% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 6155 mg | 268% | |
| Total Carbohydrate | 133.1 g | 48% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 42.3 g | ||
| Protein | 206.3 g | 413% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 530 mg | 41% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3695 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
