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!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

Peel and dice the sweet potatoes into 1-inch cubes. Finely chop the onion and mince the garlic cloves.

Step 2

Cut the chicken thighs into bite-sized pieces and season with a pinch of salt and pepper.

Step 3

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.

Step 4

In the same pot, add the chopped onion and garlic. Sauté until the onion becomes translucent, about 3-4 minutes.

Step 5

Stir in the ground cumin, smoked paprika, ground cinnamon, salt, and black pepper. Cook for 1 minute to toast the spices.

Step 6

Add the diced sweet potatoes, chicken broth, and canned diced tomatoes (with their juice). Stir well to combine.

Step 7

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.

Step 8

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.

Step 9

Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(2771.5g)

Amount per serving	% Daily Value*
Calories	2306.5

Total Fat 104.7g	0%
Saturated Fat 24.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 741.6mg	0%
Sodium 6155.3mg	0%
Total Carbohydrate 133.1g	0%
Dietary Fiber 23.7g	0%
Total Sugars 42.3g
Protein 206.3g	0%

Vitamin D 0IU	0%
Calcium 530.2mg	0%
Iron 19.1mg	0%
Potassium 3694.8mg	0%

*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.

Source of Calories

Fat: 41.0%

Protein: 35.9%

Carbs: 23.1%