Sweet Potato and Chicken Thigh Stew
A hearty and comforting sweet potato and chicken thigh stew that simmers into a rich, flavorful dish perfect for a cozy family dinner.
15 min
Prep
60 min
Cook
4
Serves
450
Calories
Macros · per serving
30g protein
44g carbs
16g fat
Ingredients
For 4 servings
- 2 sweet potato
- 1 pound chicken thigh
- 2 tablespoon olive oil
- 1 onion
- 3 clove garlic
- 2 carrot
- 2 stalk celery
- 4 cup chicken broth
- 1 can diced tomatoes
- 1 bay leaf
- 1 teaspoon dried thyme
- salt — to taste
- black pepper — to taste
Instructions
- 1
Peel and cube the sweet potatoes. Set aside.
- 2
Heat olive oil in a large pot over medium heat. Add chicken thighs and cook until browned on all sides, about 5-7 minutes per side. Remove from pot and set aside.
- 3
In the same pot, add chopped onion, minced garlic, diced carrot, and sliced celery. Cook until the vegetables are softened, about 5 minutes.
- 4
Add the cubed sweet potatoes to the pot and cook for an additional 3 minutes, stirring occasionally.
- 5
Return the chicken thighs to the pot. Add chicken broth, diced tomatoes, bay leaf, dried thyme, salt, and pepper.
- 6
Bring the stew to a boil, then reduce the heat to low and cover. Simmer for 45-60 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
- 7
Remove the bay leaf before serving. Adjust seasoning with salt and pepper as needed.
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