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This is one of the tastiest stews EVER. It’s one of my all time favorites. It’s packed with sweet potatoes, onions, black beans, spinach and a deadly delicious mix of spices. The flavor is insane!

My husband prefers it brothy while I like it thickened, like a gravy. You can do it either way. Also… use any other veggies you like. Make it with all your favorites.

Use chicken thighs for a more tender outcome. Cut up into bite-sized pieces and season with salt, pepper and garlic salt.

Wait until the oil is hot and then add the chicken cooking and stirring quickly. Remove and save for later.

Add a little more oil to the pan if needed and sauté the onions and celery until softened. Add the garlic and then the sweet potatoes.

Add carrots and all the spices.

Stir in the cooked chicken and broth. Mix well. Bring to a boil and then simmer until the veggies are soft.

If you want a thicker stew now is the time…just whisk together some cold water and flour and stir into the boiling stew.

Add in the black beans and coconut milk.

Add the spinach and cook through.

Serve with cilantro and additional red pepper flakes.

ENJOY!!!

Sweet Potato Stew

This creamy, hearty stew is packed with flavor. Every bite is delicious. @mostdeliciouslife.com
2 hours
Course dinner, Entree, light lunch, Soup, stew
Servings 8

Ingredients
  

  • pounds chicken thighs, boneless and skinless
  • 2 Tbsp olive oil
  • 3 stalks celery, chopped
  • 1 medium onion, chopped
  • 1 tsp minced garlic
  • 1 cup baby carrots
  • 3-4 cups sweet potatoes, peeled and cubed
  • 1 tsp coriander
  • 1 tsp cumin
  • ½ tsp tumeric
  • ½-1 tsp red pepper flakes
  • ½ tsp cinnamon
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 cups chicken broth
  • 1 can black beans, drained
  • 1 can full fat coconut milk
  • 3 cups baby spinach leaves
  • fresh cilantro

Instructions
 

  • Cut up chicken thighs into bite-size cubes. Sprinkle generously with salt, pepper and garlic salt.
  • Heat oil in large, heavy pot. When the oil is hot add the chicken and stir quickly while it browns. Cook until the meat is no longer pink. Remove to a bowl with a slotted spoon.
  • Add more oil to the cooking pot if needed. Stir in the celery and onions. Cook and stir until the onions are tender, 3-5 minutes. Add garlic and stir one more minute.
  • Add the baby carrots, sweet potatoes, spices, cooked chicken and chicken broth. Heat until boiling. Turn to low, cover and simmer for 40 minutes.
  • If you like the stew thickened, at this point whisk together ½ cup cold water and 3 Tbsp flour. Stir into stew while at a full boil. Cook and stir for 2-3 minutes.
  • Stir in the black beans, coconut milk and spinach.
    Salt and pepper to taste.
    Serve with chopped cilantro and additional red pepper flakes.
Keyword coconut milk, hearty soup, stew, sweet potatoes