Chicken and Sweet Potato Stew (IBD-Friendly)
Servings
6Serving size
Serving size: about 1 1/2 cupsThis recipe can easily be multiplied. This is a great soup to heat up the next day for a healthy and filling lunch! Pair with a side salad.
Ingredients
| 4 tsp. Olive oil (divided) |
| 16 ounces Boneless, skinless chicken thighs (cut into 1 inch cubes) |
| 1 medium Red bell peppers (diced) |
| 1 pound Sweet potato (peeled and cut into 1 inch cubes) |
| 1/2 medium Zucchini (diced) |
| 1/2 15-ounce can No salt added diced tomatoes |
| 1 Tbsp. No salt added tomato paste |
| 4 cups No salt added vegetable stock (or no salt added chicken stock) |
| 1 Tbsp. Chili powder |
| 1 tsp.. Ground cumin |
| 1/2 tsp., leaves Dried oregano |
| 1/4 tsp. Ground cinnamon |
| 2 cup Fresh spinach (stems removed) |
| 1/2 cup Coriander (cilantro) leaves, raw (coarsely chopped) |
Instructions
Add diced chicken and cook for about 3 to 5 minutes until lightly browned. When the chicken is thoroughly cooked, remove from heat and set aside.
Add the remaining 2 tsp. olive oil and the red bell pepper and cook for about 3 to 5 minutes. Stir frequently.
Add the sweet potato, zucchini, tomatoes, tomato paste and stock.
Add the chili powder, cumin, oregano, cinnamon and salt.
Adjust the heat to medium-high heat and bring to a slight boil.
Reduce heat to medium-low, cover, and let simmer until potatoes are tender, about 20 minutes. Stir occasionally.
Add the spinach and chicken and cook for 2 minutes to wilt spinach.
Remove from heat.
Top with cilantro and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
The best simple stews start with bold flavors and chicken thighs are a perfect base for a stew. Not only are they rich and savory, they also cook very well and are tender at almost any stage of cooking, making for an almost foolproof stew.
This recipe calls for red peppers and sweet potatoes. You could use onions or celery or another color pepper and change out the sweet potato for almost any root vegetable such as carrots or parsnips.
The key is simmering slowly, covered, and to watch the texture of the root vegetable to tell you when the stew is done.