Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Chicken Stew with Sweet Potatoes and Black Beans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 79 reviews

This hearty Chicken Stew with Sweet Potatoes and Black Beans combines tender shredded chicken with nutritious sweet potatoes and black beans in a flavorful, smoky broth. Perfect for a cozy meal, this stew is simple to make and packed with protein and fiber, making it a filling and wholesome dinner option.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 onion, diced
  • 4 cups chicken stock/broth
  • 15 oz canned fire roasted diced tomatoes
  • 15 oz canned black beans, drained and rinsed (or 1.5 cups cooked black beans)
  • 1 teaspoon smoked paprika
  • Kosher salt, to taste
  • Black pepper, to taste
  • 2 sweet potatoes, diced into 1-inch pieces (about 4 cups total)
  • 2-3 cups cooked shredded chicken (such as rotisserie)
  • 2 tablespoons chopped fresh parsley, plus more for garnish

Instructions

  1. Sauté Onion: Heat 2 tablespoons of extra-virgin olive oil in a large pot over medium-high heat. Add the diced onion and sauté for 2-3 minutes until softened and translucent.
  2. Add Broth and Flavorings: Pour in 4 cups of chicken stock, then add the canned fire roasted diced tomatoes and drained black beans. Stir in 1 teaspoon of smoked paprika, kosher salt, and black pepper to taste. Bring the mixture to a boil.
  3. Simmer with Sweet Potatoes: Reduce the heat to low and add the diced sweet potatoes to the pot. Let the stew simmer gently until the sweet potatoes are tender, about 15 minutes, depending on their size.
  4. Thicken the Stew: Use a potato masher or pulse a few times with an immersion blender to mash some of the sweet potatoes and beans, thickening the stew. Be careful to keep some texture; do not fully puree the ingredients.
  5. Add Chicken and Parsley: Turn off the heat and fold in 2-3 cups of cooked shredded chicken along with 2 tablespoons of chopped fresh parsley. Stir well and let it sit for a minute to warm the chicken through.
  6. Serve: Ladle the stew into bowls and garnish with additional fresh parsley. Serve hot and enjoy your comforting chicken stew.

Notes

  • You can use rotisserie chicken for convenience or any cooked shredded chicken.
  • Adjust seasoning to your taste, adding more smoked paprika for a smokier flavor.
  • If you prefer a thicker stew, mash more of the sweet potatoes and beans.
  • For a spicier kick, consider adding a pinch of cayenne pepper or chopped jalapeños.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Stew
  • Method: Stovetop
  • Cuisine: American

Find it online: https://ellarecipe.com/chicken-stew-with-sweet-potatoes-and-black-beans-recipe/