Chicken Stew (entree)



Type: entree
Servings: 4
Calories: 471 (approximate)
Prep 15 m

Cook 35 m
Ready In 50 minutes


  • 2 teaspoons olive oil
  • 1 small yellow onion, chopped
  • .25 Red, Yellow and Green Peppers chopped
  • 2 cloves garlic, minced
  • 1 skinless, boneless chicken breast, cut into cubes
  • 2 sweet potatoes, peeled and chopped
  • 2 cup fresh spinach, or to taste
  • 1 pinch crushed red pepper, or more to taste
  • 1 pinch paprika, or more to taste
  • sea salt to taste
  • 1 cup chicken broth, or more to taste


  1. Add the olive oil, garlic and onions to a large skillet and cook over medium heat to soften the onions.

  2. Stir chicken, sweet potatoes, spinach, crushed red pepper, paprika, and sea salt with the onion and garlic in the saucepan. Vary the liquids (broth) for your favored consistency (more soup or more stew-like)
  3. Bring the broth to a boil, reduce heat to medium-low, and simmer until the chicken is no longer pink in the middle and the sweet potatoes are tender, about 30 minutes.

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