Chicken and vegetables, with sweet potato!
The sweet potato recipe is so easy to make, you don’t even need to be a food writer!
Ingredients: 1 pound of sweet potatoes, washed and cut into quarters 1 teaspoon of salt 1 teaspoon garlic powder 1 teaspoon black pepper 1 tablespoon olive oil, melted 2 cups of water 1/4 cup of sweet potato puree, shredded or cubed (about 1 cup total) 1 cup of chicken broth (1 1/2 cups) Directions: Preheat oven to 425 degrees F. Place the sweet potatoes in a large pot, cover with water and bring to a boil.
Reduce heat to medium and simmer for 10 minutes, or until tender.
Drain and pat dry with paper towels.
When the sweet potato is ready, remove from heat and allow to cool.
Cut into 1-inch cubes and cook in a skillet, over medium-low heat until soft, about 5 minutes.
While sweet potatoes are cooking, prepare the chicken broth.
In a large stockpot, add 1 cup sweet potatoes to the pot.
Cook, stirring often, for 2 minutes.
Add salt, garlic powder, pepper and olive oil to the chicken and potatoes and mix until well blended.
Place in the refrigerator for about 5 hours.
While the sweetpot is cooking, cut into 1/8-inch-thick cubes.
When cool enough to handle, cut each one into 1 ounce pieces and set aside.
To make the chicken stew: Combine all of the ingredients in a saucepan and bring over medium heat.
Add sweet potatoes and cook until soft and bubbly, about 2 minutes per side.
Drain, pat dry, and refrigerate until ready to serve.
To assemble the dish: Place the chicken, carrots, celery, onion, and ginger in a bowl.
Spread a generous amount of the sauce over the vegetables, season with salt and pepper, and toss with a fork to combine.