Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"This was after stew. But then, so is everything. When the first man crawled out of the slime and went to make his home on land, what he had for dinner that night was stew." -William Goldman

The refrigerator light goes on...

The best simple stews start with bold flavors and chicken thighs are a perfect base for a stew. Not only are they rich and savory, they also cook very well and are tender at almost any stage of cooking, making for an almost foolproof stew.

This recipe calls for red peppers and sweet potatoes. You could use onions or celery or another color pepper and change out the sweet potato for almost any root vegetable such as carrots or parsnips.

The key is simmering slowly, covered, and to watch the texture of the root vegetable to tell you when the stew is done.


Chicken and Sweet Potato Stew

Servings: 2 | Serving size: about 2 1/2 cups

Cooking Time: 60 Minutes

This recipe can easily be multiplied and is a great soup to heat up the next day for a healthy and filling lunch! Pair with a side salad.

Chicken and Sweet Potato Stew recipe from Dr. Gourmet


Place the olive oil in a medium stock pot over medium-high heat.

Add diced chicken and cook for about 3 to 5 minutes until lightly browned.

Add the red bell pepper and cook for about 3 to 5 minutes. Stir frequently.

Add the sweet potato, tomatoes, tomato paste and stock.

Add the chili powder, cumin, oregano, cinnamon, and salt.

Adjust the heat to medium-high heat and bring to a low boil.

Reduce heat to medium-low, cover, and let simmer until potatoes are tender, about 20 minutes. Stir occasionally.

Add the zucchini and cook for 5 minutes.

Add the spinach and cook for 2 minutes to wilt spinach.

Remove from heat.

Top with cilantro and serve.

Nutrition Facts

Serving size: about 2 1/2 cups

Servings: 2

Amount Per Serving

Calories 310 Calories from Fat 72
% Daily Value
Total Fat 8g 10%
  Saturated Fat 1.5g 8%
  Monounsaturated Fat 3.5g
  Trans Fat 0g
Cholesterol 105mg 36%
Sodium 570mg 25%
Total Carbohydrates 33g 12%
    Dietary Fiber 7g 25%
    Sugars 10g
Protein 27g
Vitamin A 118% Vitamin C 62%
Calcium 8% Iron 19%
Vitamin K 190mcg Potassium 1100mg