Spicy Chicken and Sweet Potato Stew Recipe - Allrecipes.com
Spicy Chicken and Sweet Potato Stew Recipe
  • READY IN 50 mins

Spicy Chicken and Sweet Potato Stew

Recipe by  

"With flavors reminiscent of Morocco and Mexico, this easy yet richly-flavored stew contains loads of chicken, vegetables, and some surprising spices! If desired, pass lime wedges to squeeze over individual servings."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    25 mins

    50 mins


  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, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a 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 corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.
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Reviews More Reviews

Most Helpful Positive Review
Feb 24, 2010

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.

Most Helpful Critical Review
Nov 23, 2010

Pretty good recipe. Interesting combination of flavors. Seemed like a lot of prep work though, so I'm not sure if I'd make it again.

Oct 11, 2007

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.

Oct 18, 2007

This is a wonderful easy and delicious recipe! The only small change I made was - instead of 2 cups of water, I used 2 cups of chicken broth. I will definitely make this again!

Jul 07, 2009

This was absolutely delicious, I did make a few changes I was in the mood for beef so i used beef stew meat and cooked it with the onion and garlic, then added the sweet potato, I also added regular potatoes and red pepper its what I had in the fridge and the rest of ingredients. I added some Red Cayenne pepper to add a little more heat and added a black lemon to add a little lemon flavor it was delicious, I think next time I make this I will through in some carrots I'm a big veggie lover, the making process was a bit tough but well worth, it I will defiantly make this again!

Oct 10, 2007

This stew has great flavor! I loved the corn and kidney beans. I added the cilantro and lime juice to my bowl and it rounded out the flavors. The recipe is a little labor intensive but well worth the effort, especially since it only takes 15 minutes to cook.

Oct 10, 2007

Excellent Stew with a boat load of flavor. I added about a cup of mild salsa and a teaspoon of sugar to bring out the tomato flavor. The sweet potatoes are a nice touch, and the absorb the spices. I will make this again.

Dec 29, 2007

This recipe is a fantastic twist on traditional chicken soup/stew with a mexican flare. The nutrients from the chicken, sweet potatoes, and tomatoes make it a great alternative to chicken noodle soup, especially during "cold/flu season". Instead of dissolving the flour in 2 Tbsp. water, I used 2 Tbsp. lime juice and served each bowl with a lime wedge. The lime juice creats a delicious contrast against the cilantro. Also, I suggest using at least 1 1/2 - 2 lbs. of chicken. 1 lb. of chicken seems to get lost in all the other flavors.


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  • Calories
  • 361 kcal
  • 18%
  • Carbohydrates
  • 44.1 g
  • 14%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 10.5 g
  • 42%
  • Protein
  • 29.1 g
  • 58%
  • Sodium
  • 876 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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