Jan 25, 2019

Quick & Easy Chicken Stew

Chicken Stew with Sweet Potato & Black Beans
I am happy to say that these sweet potatoes grow right here on the Hawaiian island of Moloka'i at L&R Farm. These potatoes help to make a very different and delicious stew that is easy to prepare and good for you. It is great for leftover chicken, or you can precook the chicken if you have no leftovers. The sweet potatoes give this stew a natural sweetness that is wonderful.

2 tablespoons olive oil
1/2 large onion, diced
1 14-oz. can cream of chicken soup with 1 1/2 cans of water
1 14-oz. can stewed tomatoes
1 15-oz. can black beans, drained and rinsed
1 large clove of fresh garlic, minced
1 teaspoon paprika
salt and pepper, to taste
1 large sweet potatoes, peeled and cut into 1" squares (about 2 cups total)
2 cups cooked shredded chicken, skin and bones removed
fresh parsley for garnish

Saute the onion in olive oil in a large pot over medium high heat until soft (2-3 minutes)

Add the chicken soup and water, tomatoes, black beans, minced garlic, paprika, salt, and pepper. Bring to a boil. Turn the heat to low and add the cut sweet potatoes. Simmer until sweet potatoes are cooked through, approximately 15 minutes (depending on how small you cut them).

Use a potato masher to mash the soup a few times to thicken it up a bit.

Turn the heat off and add the cooked chicken. Stir and allow to sit for a minute or so to make sure the chicken gets warmed through.

Serve hot garnished with fresh parsley.

Makes 4 servings.

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