A warm, comforting dish that is not only delicious but also packed with vitamins, fiber, and lean protein. This hearty stew is perfect for a cold day, and the natural sweetness from the potatoes pairs wonderfully with the savory chicken and vegetables.
Ingredients:
1 pound chicken breast (boneless, skinless, diced into bite-sized pieces)
1 large sweet potato (peeled and cubed)
1/2 cup carrots (chopped into rounds or half-moons)
1/4 cup peas (fresh or frozen, or any other green vegetable like spinach or green beans)
1 tablespoon olive oil (or your preferred cooking oil)
3 cups low-sodium chicken broth (or water for a lighter version)
1 small onion (finely chopped)
2 cloves garlic (minced)
1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
1 teaspoon dried rosemary (optional, or use fresh)
1 bay leaf (optional, for depth of flavor)
Salt and pepper to taste
1 tablespoon lemon juice (optional, for brightness)
Fresh parsley or cilantro for garnish (optional)
Instructions:
Prepare the Ingredients:
Start by dicing the chicken breast into bite-sized pieces. Peel and cube the sweet potato, chop the carrots into rounds or half-moons, and prepare any additional vegetables like peas or green beans.
Finely chop the onion and mince the garlic, as these aromatics will form the base of the stew.
Cook the Chicken:
In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced chicken breast. Cook, stirring occasionally, for about 5 minutes, or until the chicken is lightly browned and cooked through. Season with salt and pepper as it cooks.
Add Aromatics and Vegetables:
Once the chicken is browned, add the chopped onion and garlic to the pot. Sauté for another 2-3 minutes, until the onion becomes soft and translucent.
Stir in the dried thyme, rosemary, and bay leaf (if using). These herbs will infuse the broth with rich, earthy flavors.
Add the Broth and Vegetables:
Add the cubed sweet potato, carrots, peas (or other vegetables), and the chicken broth to the pot. Stir everything together to combine.
Simmer the Stew:
Bring the mixture to a boil, then reduce the heat to low. Let the stew simmer uncovered for 30-40 minutes, or until the sweet potatoes and carrots are tender when pierced with a fork.
Stir occasionally to ensure the ingredients are evenly distributed and that nothing sticks to the bottom of the pot.
Adjust Seasoning:
Taste the stew and adjust the seasoning with more salt, pepper, or herbs as needed. If you like a bit of tang, you can stir in a tablespoon of lemon juice for added brightness.
Serve:
Once the vegetables are tender and the flavors have melded together, remove the bay leaf (if used) and discard.
Ladle the stew into bowls and garnish with freshly chopped parsley or cilantro for a pop of color and freshness.
Optional Additions:
Spices: Add a pinch of cumin, paprika, or turmeric for extra flavor and warmth.
Greens: Stir in some spinach, kale, or swiss chard in the last few minutes of cooking for added nutrition.
Beans or Lentils: For added protein and fiber, you can include a can of drained beans (such as white beans or chickpeas) or lentils.