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2) One-Pot Chicken and Vegetable Stew with Sweet Potatoes

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 medium sweet potatoes peeled and cubed (about 4 cups)
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 4 cups low-sodium chicken broth
  • 1 cup frozen peas optional
  • Salt and pepper to taste
  • 2 tbsp chopped parsley for garnish

Method
 

  1. Heat oil in a large Dutch oven over medium-high heat and brown chicken pieces 3–4 minutes per side; remove and set aside.
  2. Sauté onion until soft, about 5 minutes, then add garlic, thyme, and paprika for 1 minute.
  3. Add sweet potatoes, carrots, celery, browned chicken, and broth. Bring to a simmer.
  4. Cover and cook 20–25 minutes until vegetables are tender and chicken reaches 165°F.
  5. Stir in peas, adjust seasoning, and cook 2 more minutes. Garnish with parsley and serve.