Chicken and Sweet Potato Stew



Serving size

Serving size: about 2 1/2 cups
60 minutes

This 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.

Chicken and Sweet Potato Stew


2 tsp. Olive oil
8 ounces Boneless, skinless chicken thighs (cut into 1 inch cubes)
1/2 Large Red bell peppers (diced)
8 ounce Sweet potato (cut into 1 inch cubes)
1/2 15-ounce can No salt added diced tomatoes
1 tsp.. No salt added tomato paste
2 cups No salt added vegetable stock (or no salt added chicken stock)
1 1/2 tsp. Chili powder
1/2 tsp.. Ground cumin
1/2 tsp., leaves Dried oregano
1/8 tsp. Ground cinnamon
1/2 medium Zucchini (diced)
1 cup Fresh spinach (stems removed)
1/4 cup Coriander (cilantro) leaves, raw (coarsely chopped)


Place the olive oil in a medium stock pot over medium-high heat.

Add diced chicken and cook for about 3 to 5 minutes until lightly browned.

Add the red bell pepper and cook for about 3 to 5 minutes. Stir frequently.

Add the sweet potato, 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 zucchini and cook for 5 minutes.

Add the spinach and cook for 2 minutes to wilt spinach.

Remove from heat.

Top with cilantro and serve.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

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.

"This was after stew. But then, so is everything. When the first man crawled out of the slime and went to make his home on land, what he had for dinner that night was stew."

William Goldman