Best 17 Potato Chicken Stew Recipes

SPICY CHICKEN AND SWEET POTATO STEW

Steps:

• Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
• Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.

POTATO CHICKEN STEW

Steps:

• Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
• Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.

SWEET POTATO CHICKEN STEW

Steps:

• Place the sweet potatoes and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 6 minutes or until tender; drain. , In a Dutch oven, saute chicken in oil for 8-9 minutes or until juices run clear. Add the cabbage, broth, peas, tomatoes, celery, tomato juice, pepper, salt and sweet potatoes. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through.

CHICKEN AND SWEET POTATO PEANUT STEW

Steps:

• Season chicken with 1/2 teaspoon of the salt.
• In 5-quart Dutch oven, heat oil over high heat. Add chicken; cook 5 to 7 minutes, stirring occasionally, until lightly browned. Using slotted spoon, remove chicken from Dutch oven. Reduce heat to medium; add onions. Cook 4 to 6 minutes, stirring occasionally, until softened. Add gingerroot, garlic and jalapeño chile. Cook and stir 1 minute. Add flour; cook and stir 1 minute. Add browned chicken, sweet potatoes, coconut milk, broth and remaining 1/2 teaspoon salt. Heat to boiling. Reduce heat to low; cover and simmer about 10 minutes or until sweet potato is tender. Gradually add spinach, stirring until wilted.
• Stir in peanut butter, brown sugar, lime juice and soy sauce. Divide among serving bowls; garnish with cilantro and peanuts. Serve with lime wedges.

COCONUT CHICKEN AND SWEET POTATO STEW

Steps:

• Combine chicken, sweet potatoes, 2 cups coconut milk, pineapple, onion and seasonings in a 4- or 5-qt. slow cooker. Cook, covered, on low until chicken and sweet potatoes are tender, 6-8 hours. , Stir in remaining 1 cup coconut milk. If desired, serve with optional ingredients.

COLOMBIAN CHICKEN, CORN, AND POTATO STEW

Steps:

• Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat butter in a wide heavy 7- to 8-quart pot over moderately high heat until foam subsides, then brown chicken in 2 batches, skin side down first, turning occasionally, about 10 minutes. Transfer chicken as browned to a plate.
• Add onion to pot along with oregano and remaining teaspoon each salt and pepper and sauté, stirring, until light golden, about 5 minutes. Peel and coarsely grate russet potatoes and add to pot with chicken, broth, and water. Simmer, covered, stirring occasionally, until chicken is cooked through, about 25 minutes. Transfer chicken with tongs to a cutting board to cool. Drain cubed yellow potatoes and add to pot.
• Simmer, covered, stirring occasionally, until cubed potatoes are almost tender, about 10 minutes. Add corn and simmer, covered, until tender, 5 to 10 minutes more. While corn is cooking, remove skin and bones from chicken and coarsely shred meat. Add meat to pot and heat through.
• Serve stew with accompaniments in separate bowls.

CHICKEN, COLLARD GREENS, AND SWEET POTATO STEW

Steps:

• In a heavy-bottomed pot, heat oil over medium-high heat. Season chicken with salt and pepper and sear until golden brown and cooked through, about 5 minutes per side. Set aside.
• Add onion and celery and cook until tender, about 4 minutes. Deglaze with vinegar, scraping up any brown bits with a wooden spoon. Add sweet potatoes, collard greens, stock, and 2 cups water. Bring to a boil; reduce heat and simmer until sweet potatoes are tender, about 10 minutes.
• Shred chicken, add to pot, and cook until heated through. Stir in rice and season with salt and pepper.

CHICKEN, SWEET POTATO, AND MUSHROOM STEW

Steps:

• Heat olive oil in a 5-quart pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add carrots; cook and stir until softened, 3 to 4 minutes. Stir in mushrooms; cook until browned, 4 to 5 minutes.
• Stir chicken breast into the pot; cook and stir until juices run clear, 5 to 7 minutes. Mix in sweet potatoes and garlic. Pour in broth. Season with salt and pepper. Cook until sweet potatoes are tender, about 25 minutes. Stir in kidney beans; cook until heated through, about 3 minutes.

CHICKEN & SWEET POTATO CROCK POT STEW

Steps:

• Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, salt and pepper in a 6 quart crock pot; stir to combine.
• Cover and cook on low until the potatoes are tender, about 5 hours.
• Before serving, remove bones from the chicken, if desired, and stir in vinegar.

CHICKEN 'N' SWEET POTATO STEW

Steps:

• In a large skillet, saute the chicken, ginger and garlic in oil until chicken juices run clear. Add the onion, pepper and seasonings; saute 4-5 minutes longer. Add sweet potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender., Meanwhile, in a small saucepan, bring water and orange juice concentrate to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork., Combine cornstarch and coconut milk until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cilantro. Serve with couscous.

SWEET POTATO, KALE AND CHICKEN STEW WITH PEANUT SAUCE

Steps:

• Cook the chicken breasts with one shallot in 1 cup salted water until done.
• Shred the chicken breasts, put back into broth and set aside.
• Chop the second shallot, garlic clove and ginger finely.
• Slice sweet potatoes into 1/2 inch thick, bite size pieces (the size that can be eaten with a spoon).
• In a large, deep pan heat 2 tablespoons olive oil at medium heat and fry shallot, garlic and ginger with one tablespoon ras el hanut (or curry) until fragrant.
• Add sliced sweet potato, fry until lightly browned, about 10 minutes.
• Add kale and tamari and mix, then add chicken broth and meat, mix well, cover and let simmer for about five minutes.
• Mix one tablespoon peanut butter with 1/2 cup hot water, stir until smooth.
• As soon as sweet potatoes are soft, add dissolved peanut butter. Season with salt to taste and try if you want to add another tablespoon peanut butter.
• Mix well, let simmer for another minute and serve immediately.

SPICY CHICKEN AND SWEET POTATO STEW

Steps:

• Heat olive oil in a large pot over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and saute 1 minute or until fragrant.
• Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil.
• Dissolve flour in 2 tablespoons water, and stir into boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
• Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in sour cream and cilantro before serving.

PORK CHICKEN AND POTATO STEW IN PEANUT SAUCE

Steps:

• Rinse pork and pat dry; season with salt & pepper.
• Heat 2 Tbls. oil in a heavy 5-quart pot over moderately high heat until hot but not smoking.
• Add pork, in 3 batches, and cook, turning, until golden brown, about 6 minute per batch (adding oil, 1 tbls. at a time, as needed).
• Transfer, as cooked, with a slotted spoon to a bowl, leaving fat in pot.
• Rinse chicken and pat dry; season with salt and pepper.
• Add 1-1/2 tbls. oil to fat in pot and heat over moderately high heat.
• Add chicken and cook, turning, until golden brown, about 3 minute
• Transfer with a slotted spoon to bowl with pork.
• Add potatoes, onion and garlic to pot; cook over moderately high heat until onion is softened, about 3 minute.
• Stir in broth, corn, adobo sauce and peanut butter.
• Return pork and chicken to pot with any drippings and push into liquid.
• Simmer, uncovered, stirring occasionally, until slightly thickened, meat is cooked through and potatoes are fork tender, 35 min.; salt and pepper to taste.
• To serve, ladle stew into bowls and garnish with cilantro, if desired.

PUEBLA CHICKEN AND POTATO STEW

Steps:

• Bring chicken, water, 2 onion quarters, and 1 teaspoon salt to a boil, covered, in a 4- to 5-quart pot over moderately high heat. Boil 10 minutes, then remove from heat and let stand, covered, until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate, reserving broth with onion. When cool enough to handle, coarsely shred chicken, discarding skin and bones.
• While chicken is cooking, heat a dry well-seasoned small cast-iron skillet over moderate heat until hot, then brown garlic and remaining 2 onion quarters on all sides, turning with tongs, about 5 minutes. Peel garlic and transfer with onion to a blender. Add tomatoes with juice, chiles, and oregano, then purée until smooth.
• Cook chorizo in oil in a 12-inch heavy skillet over moderately high heat, stirring, until fat is rendered, about 2 minutes. Carefully add purée (it will splatter and steam) and cook, stirring frequently, until thick, about 10 minutes.
• Peel potatoes and cut into 3/4-inch pieces, then add to reserved broth with remaining teaspoon salt. Simmer, covered, stirring occasionally, until potatoes are almost tender, about 10 minutes.
• Add potatoes and onions to chorizo mixture along with 2 cups broth (save remainder for another use). Stir in chicken and simmer 10 minutes. Serve sprinkled with cheese.
• *Available at Latino markets and some specialty foods shops.

SLOW COOKER MOROCCAN-STYLE CHICKEN & POTATO STEW

Steps:

• In 10-inch skillet heat oil over medium-high heat. Add chicken and garlic. Cook, turning chicken occasionally, until browned. Drain grease.
• In 3 1/2 to 4 quart slow cooker add Simply Potatoes and carrots. Top with browned chicken and garlic. In small bowl stir cumin, ginger, ground red pepper and crushed red pepper until well blended. Sprinkle over chicken and Simply Potatoes. Add chicken broth. Cover; cook on LOW heat for 6 to 7 hours.
• Stir in tomatoes and raisins. Increase heat to HIGH. Cover; cook for 15 minutes. Stir in lemon juice just before serving. Tip: We do not recommend substituting chicken breast in this recipe. Due to the longer cooking time chicken breasts dry out too quickly.

CHICKEN AND SWEET POTATO STEW

Steps:

• 1.Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the potatoes are tender, about 5 hours. Before serving, remove bones from the chicken, if desired, and stir in vinegar. Tips & Notes •Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

NEW POTATO-CHICKEN STEW

Steps:

• Mix all ingredients in 3-quart saucepan.
• Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender and chicken is no longer pink in center.