tarragon-sweet-potatoe-chicken-stew-600x429-1
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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
Nutrition Benefit: better digestion, better mental clarity, better sleep, body repair, boost immune system, boost self confidence, consistent energy, minimize headaches, promote eye health, reduce inflammation, stress reduction
Category: gluten-free, vegetables, soups/stews, dairy-free