This stew tastes as if you spent hours in the kitchen. The flavors of coconut milk, sweet potato and coriander nicely complement the chicken. A garnish of cilantro and toasted coconut adds a bit of sophistication. —Nicole Filizetti, Stevens Point, Wisconsin
Coconut Chicken and Sweet Potato Stew
Coconut Chicken and Sweet Potato Stew
Prep Time
20 min
Cook Time
6 hours
Yield
8 servings (2-1/2 quarts)
Ingredients
- 1-1/2 pounds boneless skinless chicken breasts, cubed
- 2 pounds sweet potatoes (about 3 medium), peeled and cubed
- 3 cups canned coconut milk, divided
- 1 can (8 ounces) unsweetened pineapple tidbits, drained
- 1 small onion, chopped
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon pepper
- Optional: Hot cooked basmati rice, toasted unsweetened shredded coconut, minced fresh cilantro and lime wedges
Directions
- 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 stew with basmati rice and toppings of your choice.
Nutrition Facts
1-1/4 cups: 365 calories, 16g fat (14g saturated fat), 47mg cholesterol, 223mg sodium, 34g carbohydrate (17g sugars, 4g fiber), 21g protein.
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