Sweet Potato Stew with Chicken
Description
Whether it’s Winter or Fall, there’s nothing more inviting on a cold day than a warm, hearty meal. This dish, featuring tender chicken and sweet potato, is the perfect blend of comfort and coziness.
Ingredients
Instructions
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Start by cutting the sweet potato and chicken into small cubes. Shred the carrots, chop the garlic, and slice the onion and bell pepper. Set everything aside.
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In a bowl, mix salt, basil, garlic, dried parsley, curry powder, and ground paprika to make the seasoning. Set aside half of the seasoning for the stew. Add the remaining half to the chicken cubes, pour in the soy sauce, and mix until well combined.
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Preheat the oil in a large pan or pot.
Add the chicken cubes and fry for about 5–7 minutes. Then pour in the chicken stock and let it simmer with the chicken for a few minutes.
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Add the sweet potato and onion, cooking for a few minutes before stirring in the reserved seasoning.
Cook on low heat for another 10–15 minutes, or until the sweet potatoes are almost tender. Next, add the shredded carrots, chopped garlic, and bell pepper. For an extra touch of fragrance, toss in a bay leaf (optional).
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Simmer for another 8–10 minutes, or until the bell pepper is fully cooked.
Serve the stew on plates and sprinkle with dill and chopped onion, or garnish with any fresh herbs of your choice.
