Soulful Chicken and Sweet Potato Stew

Soulful Chicken and Sweet Potato Stew ingredients

• 2 lbs boneless, skinless chicken thighs
• 2 medium sweet potatoes
• 0.5 head green cabbage
• 1 medium yellow onion
• 1 medium green bell pepper
• 4 cloves garlic
• 4 cups chicken broth
• 14.5 oz canned diced tomatoes
• 2 tbsp tomato paste
• 1 tbsp cajun seasoning
• 1 tsp smoked paprika
• 0.5 tsp dried thyme
• 1 bay leaf
• 2 tbsp vegetable oil
• 1 tbsp cornstarch (optional)
• 2 tbsp water (optional)
• 0.25 cup fresh parsley
• hot sauce (optional)

How to make Soulful Chicken and Sweet Potato Stew

1. Pat chicken thighs dry with paper towels and cut them into 1-inch pieces. Season generously with 1 tablespoon Cajun seasoning, 1 teaspoon smoked paprika, and 1/2 teaspoon dried thyme.
2. Peel and dice the sweet potatoes into 1-inch cubes. Core and chop the green cabbage into 1-inch pieces. Dice the yellow onion and green bell pepper. Mince the garlic.
3. Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned chicken pieces and sear for 5-7 minutes, turning occasionally, until browned on all sides. Do not overcrowd the pot; cook in batches if necessary. Remove the chicken and set aside.
4. Reduce heat to medium. Add the diced onion and green bell pepper to the pot, scraping up any browned bits from the bottom. Sauté for 5-7 minutes until softened.
5. Add the minced garlic and 2 tablespoons of tomato paste to the pot. Cook for 1 minute, stirring constantly, until fragrant and the tomato paste has deepened in color.
6. Pour in 4 cups of chicken broth and add the 14.5 oz can of diced tomatoes (undrained). Bring to a simmer, then return the seared chicken to the pot along with the bay leaf.
7. Add the diced sweet potatoes and chopped cabbage to the stew. Stir well to combine all ingredients.
8. Bring the stew back to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 40-50 minutes, or until the chicken is fork-tender and the sweet potatoes are soft.
9. Remove the bay leaf from the pot before serving. Taste and adjust seasoning as needed, adding more salt, pepper, or Cajun seasoning if desired.
10. If you prefer a thicker stew, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl to form a slurry. Stir the slurry into the simmering stew and cook for another 2-3 minutes until thickened.
11. Ladle the soulful chicken and sweet potato stew into bowls. Garnish with fresh chopped parsley and a dash of hot sauce if you like a little extra kick.
12. Serve hot with cornbread or crusty bread for a truly comforting meal.

More recipes you might like

Browse related collections