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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