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Chicken and sweet potato stew

This spiced chicken and sweet potato stew is perfect for lazy weekend meals. It’s not spicy, suitable for children, but you can add a couple of pinches of cayenne or chilli flakes, if preferred. Serve it with rice or just crusty bread.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 8 chicken thighs and drumstick
  • 100 g cooking chorizo skinned and diced
  • 1 onion
  • 2 cloves of garlic
  • 2 large sweet potatoes
  • 1 red pepper
  • 1 tsp cumin powder
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 2 fresh tomatoes chopped
  • 1 cup passata
  • 1 cup chicken stock
  • 1 handful coriander leaves

Method
 

  1. Heat the oil in a casserole dish, then brown the chicken pieces all over. Transfer them to a plate.
  2. Meanwhile, cut the chorizo into small cubes. Thinly slice the onion and garlic. Peel and dice the sweet potatoes and red pepper.
  3. Add the chorizo and onion to the pan and cook for 5 minutes, until the onion has softened and the chorizo has released its fat. Add the garlic, red pepper and the spices, stir for a few seconds, then add the tomatoes. Stir again for a few seconds, then add the chicken stock, passata and sweet potatoes.
  4. Bring to the boil, then turn down the heat. Put a lid on and cook for about 35 minutes or until the veggies are tender and the chicken has cooked through properly. You might need to add more stock.
  5. Scatter the coriander leaves on top, then serve.