4.8 from 162 votes
Chicken Stew with Sweet Potatoes
This supremely satisfying Chicken Stew will leave everyone full and happy. It's healthy AND delicious comfort food at its best. It's also Whole30, Paleo, and perfect for clean-eating - though nobody would ever guess.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8
Calories: 474 kcal
Course:
Main Course , Dinner
Cuisine:
Asian , American
Ingredients
For the Spice Mixture:
- ¼ cup orange juice freshly squeezed
- 1 TB paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground tumeric
- ¼ tsp cayenne less if you're sensitive to spice
For the Stew:
- 3 TB coconut oil
- 1 large onion chopped
- 2- inch ginger fresh, peeled and minced
- 8 cloves garlic chopped
- 15 oz diced tomatoes with juices
- ½ cup coconut milk from a can, shake well (found in ethnic aisles of grocery stores.)
- 2 cups chicken broth regular strength
- 1 lb sweet potatoes peeled and cut into 1/2 inch pieces
- 2 lbs chicken thighs boneless/skinless, towel-dried, and cut into bite size pieces
- Kosher salt and freshly ground black pepper
- Garnishes: chopped cashews unsweetened coconut flakes (garnishes highly recommended for texture and depth of flavor.)
Instructions
- In a bowl, combine all ingredients of Spice Mixture together until well incorporated. Set aside.
- In a Dutch Oven or large/heavy pot, add 2 TB coconut oil and heat until hot. Add onions and cook/stir over medium heat until softened, 4 minutes. Add ginger and garlic, continuing to stir another 2 minutes. Add the Spice Mixture that was set aside. Stir well for 1 minute.
- Add tomatoes plus their juices and coconut milk. Stir frequently 2-3 minutes. Add broth and 1/2 tsp kosher salt. Bring to a simmer for 10 minutes. Add sweet potatoes, stirring occasionally; cook until tender, 20 minutes. Taste stew; if needed, add more kosher salt and freshly ground black pepper.
- Meanwhile (while stew is cooking) heat 1 TB coconut oil in a large saucepan over medium high heat. Sprinkle chicken with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Place chicken in a single layer in saucepan and let brown for 4 minutes on first side. Flip with tongs for 3 minutes of browning on second side. Do this in 2 batches if needed to avoid overcrowding (if crowded, chicken won't brown.) Add browned chicken to the hot stew; stir to combine.
- Serve stew with garnishes, over rice or just as is.
Cup of Yum
Notes
- If you enjoyed this recipe, please come back and give it a rating ♡
Nutrition Information
Serving
1g
Calories
474kcal
(24%)
Carbohydrates
29g
(10%)
Protein
26g
(52%)
Fat
28g
(43%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
5g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
66mg
(22%)
Sodium
421mg
(18%)
Potassium
738mg
(21%)
Fiber
3g
(12%)
Sugar
17g
(34%)
Vitamin A
8336IU
(167%)
Vitamin C
25mg
(28%)
Calcium
169mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 474
% Daily Value*
| Serving | 1g | |
| Calories | 474kcal | 24% |
| Carbohydrates | 29g | 10% |
| Protein | 26g | 52% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 66mg | 22% |
| Sodium | 421mg | 18% |
| Potassium | 738mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 8336IU | 167% |
| Vitamin C | 25mg | 28% |
| Calcium | 169mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.