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chicken, sweet potato & kale stew

(1 rating)
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Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

Thighs are perfect for this recipe since dark meat stays moist & tender during cooking.

(1 rating)
yield 4 serving(s)
prep time 5 Min
cook time 20 Min
method Stove Top

Ingredients For chicken, sweet potato & kale stew

  • 1 lb
    chicken thighs, skinless & boneless, cut into 1" pieces
  • 2 Tbsp
    all purpose flour
  • 1 1/2 tsp
    thyme, dried
  • 1/2 tsp
    salt
  • 1/8 - 1/4 tsp
    cayenne pepper
  • 2 tsp
    olive oil, extra virgin
  • 1 md
    onion, chopped
  • 1 sm
    red or yellow bell pepper, cut into 3/4" pieces
  • 1 lg
    sweet potato, scrubbed & coarsely chopped
  • 1 1/2 c
    chicken broth, low salt
  • 3 c
    packed coarsely chopped kale or swiss chard

How To Make chicken, sweet potato & kale stew

  • 1
    Toss chicken, flour, thyme, salt & cayenne in medium bowl until chicken is coated.
  • 2
    Heat large saucepan over medium heat until hot. Add oil; heat until hot. Add chicken mixture; cook & stir 3 minutes. Add onion; cook & stir 2 minutes or until chicken is no longer pink on outside.
  • 3
    Add bell pepper, sweet potato & broth; bring to boil, stirring to scrape up any browned bits from bottom of pan. Reduce heat to low; simmer, covered, 5 minutes. Stir in kale; cook, uncovered, 8 minutes or until chicken is no longer pink in center & vegetables are tender, stirring occasionally.
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