Chicken and sweet potato stew

    50 min

    Don't be put off by the long list of ingredients in this recipe. This dish consists of chicken and sweet potatoes, which are stewed together with a variety of herbs and spices, producing a robustly flavoured stew.

    208 people made this

    Serves: 6 

    • 1 teaspoon olive oil
    • 1 onion, chopped
    • 4 cloves garlic, finely chopped
    • 450g sweet potato, peeled and cubed
    • 1 orange pepper, seeded and cubed
    • 450g cooked chicken breast, cubed
    • 2 (400g) tins chopped tomatoes
    • 475ml water
    • 1 teaspoon salt
    • 2 tablespoons chilli powder
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • 1 teaspoon cocoa powder
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon crushed chillies
    • 1 1/2 tablespoons plain flour
    • 2 tablespoons water
    • 165g frozen sweetcorn kernels
    • 1 (410g) tin kidney beans, rinsed and drained
    • 25g fresh coriander, chopped

    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, pepper, chicken, tomatoes and 475ml of water. Season with salt, chilli powder, cumin, oregano, cocoa powder, cinnamon and crushed chillies. Increase heat to medium-high and bring to the boil. Dissolve flour in 2 tablespoons water and stir in to boiling stew. Reduce heat to medium-low, cover and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
    2. Once the potatoes are done, stir in sweetcorn and kidney beans. Cook a few minutes until hot, then stir in coriander before serving.

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    Reviews in English (195)


    Nice healthy stew. Great flavour. A little too spicy for the kids. Going to make it again without the chilli powder and chillies. Won't be as tasty, but hopefully kids will like it, too.  -  22 Feb 2015


    For CROCK POT: Saute onions, garlic & bell pepper in oil (+ add ~TBSP butter). After cooking ~5 minutes, stir in flour. Slowly add water while stirring till smooth. Transfer to crock pot. Add remaining ingredients. NOTE: I cut raw chicken breast into about three chunks each and added to crock pot (raw). Toward the end of cooking, I shredded the chicken with fork to make it more of a stew consistancy.  -  23 Feb 2010  (Review from Allrecipes US | Canada)


    We thought the stew was okay the first night. When we had leftovers for lunch the next day we were very happy to discover that it tasted much better. We will make it again and let it sit in the fridge overnight before eating it.  -  11 Oct 2007  (Review from Allrecipes US | Canada)