Nutrition Facts
Chicken, Sweet Potato and Tarragon Stew
Amount per Serving
Calories
392
% Daily Value*
Fat
15
g
23
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Cholesterol
162
mg
54
%
Sodium
377
mg
16
%
Potassium
1031
mg
29
%
Carbohydrates
25
g
8
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
38
g
76
%
Vitamin A
11036
IU
221
%
Vitamin C
56
mg
68
%
Calcium
110
mg
11
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Chicken, Sweet Potato and Tarragon Stew
Servings: 4 servings
Ingredients
- 1 1/2 pounds skinless, boneless chicken thighs fat trimmed, cubed
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1 cup yellow onions diced
- 3 tablespoons garlic minced
- 1 cup red bell peppers diced
- 2 cups sweet potatoes peeled, diced
- 2 cups unsalted chicken stock
- 1/4 cup tarragon stems removed, leaves chopped
Instructions
- Season chicken with salt, pepper, cumin and paprika.
- In a large Dutch oven or soup pot, heat oil on medium-high heat.
- Add chicken; cook until browned and almost cooked through, 5-6 minutes.
- Add onion, garlic and peppers; cook until softened, 3-5 minutes.
- Add sweet potatoes and chicken stock.
- Reduce heat to a simmer and cook until potatoes are fork-tender, 40-45 minutes.
- Garnish with tarragon
