Chicken Stew with Peas and Sweet Potato

Ingredients

• Chicken Breast200 g
• Sweet Potato1 medium (180 g)
• Peas1/4 cup (50 g)
• Onion1/4 count (38 g)
• Garlic1/2 clove (2 g)
• Tomato1 count (130 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Make a cross-shaped cut at the top of the tomato of approximately one finger deep.

2. 2

   Step 2

   Place the tomato in a pot of boiling water and boil for 5 minutes. Next, remove, drain and blend. Set aside.

3. 3

   Step 3

   Place a pot over medium heat. While heating, cut the chicken into pieces and season with salt and pepper.

4. 4

   Step 4

   Once heated, pour half of the oil, spread and add the chicken. Sear and set aside.

5. 5

   Step 5

   Simultaneously, chop the garlic and onion. Peel the sweet potato and dice.

6. 6

   Step 6

   In the same pot, add the rest of the oil together with the onion, garlic and a pinch of salt. Stir-fry for 5 minutes.

7. 7

   Step 7

   Add the sweet potato, chicken and tomato sauce. If necessary, add a little more water or broth.

8. 8

   Step 8

   Once boiling, lower the heat and cook for 15 minutes.

9. 9

   Step 9

   When there are 6 minutes left, add the peas. Add salt and pepper.

10. 10

    Step 10

    Once the sweet potato is tender, remove and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Stew with Peas and Sweet Potato can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.