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Chicken and Sweet Potato Stew

1/4 cup all-purpose flour
1/4 teaspoon garlic salt
3 skinless boneless chicken breast halves -- cut into 1-inch pieces
1 tablespoon oil
1 medium onion -- quartered and sliced
1 1/2 cups apple juice or cider
2 cups cubed peeled sweet potatoes -- 1/2-inch pieces
29 ounces low sodium tomatoes, canned -- drained and chopped
1 tablespoon chopped fresh basil


In a large food storage plastic bag, combine flour and garlic salt. Add chicken; shake until well coated.


Heat oil in nonstick Dutch oven or large saucepan over medium-high heat until hot. Add chicken; cook 3 minutes or just until browned. Remove chicken from Dutch oven.


Add onion to pan; cook and stir 2 minutes or until tender, adding some apple juice if necessary to prevent sticking. Stir in remaining apple juice, sweet potatoes, tomatoes, basil and chicken. Bring to a boil. Reduce heat; simmer 30 to 35 minutes or until chicken is no longer pink and potatoes are tender, stirring occasionally.



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