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Chicken & Sweet Potato Vegetable Stew

A zesty stew to make your evening — give it a try! This chicken-and-vegetable stew is more than a meal; it's a bit of a showstopper. It uses a few less-ordinary ingredients — namely sweet potato, which lends the stew an unusual sweetness and charm. Paired with beans and chicken, it's fantastic. You can shortcut it with store-bought chicken broth and smoked or rotisserie chicken, or follow the steps here and poach the breast (making your broth at the same time). It comes out more appetizing than ever!

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Vegetable stew with chicken breast
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 47 % 7 g
Fats 13 % 2 g
Carbohydrates 40 % 6 g
74 kcal
GI: 33 / 67 / 0
    1. Start the broth. Rinse the chicken breast and put it in a pot. Add enough water to cover the meat and set the pot over the heat. 2. Salt the broth. Cook for about half an hour from the moment it boils. Then remove the breast and strain the broth through cheesecloth or a fine sieve. 3. While the chicken cooks, prep the rest of the ingredients. Peel the onion and cut it into cubes. 4. Wash the tomatoes under running water and let them dry a little. Cut out the stem ends and dice the tomatoes; you can peel them if you like. 5. Drain the canned beans and put them in a bowl. If you don't have canned beans, use cooked ones — but you'll need to prepare them the day before. 6. Peel the sweet potato, wash it under running water, and cut it into cubes. Dice the cooled chicken breast as well. 7. Pour the olive oil into a heavy-bottomed pot and set it over the heat. When the oil is hot, add the onion and sauté until soft and translucent, about 2–3 minutes. 8. Add the tomatoes and cook a couple more minutes. Then pour in the measured broth and add the beans. Season with paprika, salt, and pepper to taste. 9. Bring to a boil, then lower the heat. Add the sweet potato and simmer gently for about 15 minutes. 10. Now add the chicken breast and keep it on the heat for a minute. Meanwhile, quickly wash and chop the parsley. Cover the pot and let the stew rest for 5 minutes. Ladle into bowls, sprinkle with parsley, and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Paprika - 289  kcal/100g
  • Chicken breast - 113  kcal/100g
  • Sweet potato - 86  kcal/100g
  • Red beans - 93  kcal/100g
  • Chicken broth - 19  kcal/100g

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