Chicken Stew with Sweet Potato in Tomato Sauce

Ingredients

• Chicken Breast150 g
• Sweet Potato1 medium (180 g)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Parsley1 tablespoon (4 g)
• Tomato1 count (130 g)
• Oil2 teaspoon (7 ml)
• Paprika Powder1/3 teaspoon (1 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Put water in a pot over high heat until it boils.

2. 2

   Step 2

   Make a cross cut at the top of the tomato of only a finger deep.

3. 3

   Step 3

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

4. 4

   Step 4

   At the same time, heat a pan over high heat. While heating, cut your favorite bell pepper into strips and chop the onion and garlic.

5. 5

   Step 5

   Once heated, pour half the oil and add the chicken. Sear each side for 2-3 minutes. Set aside.

6. 6

   Step 6

   Add the remaining oil and stir-fry the onion with the bell pepper and garlic over medium heat with a pinch of salt for 5-7 minutes or until translucent.

7. 7

   Step 7

   In the meantime, dice the sweet potatoes.

8. 8

   Step 8

   After you finish stir-frying, add the paprika, chicken, sweet potato and the blended tomato. Add salt and pepper.

9. 9

   Step 9

   Cover and let cook for 10 minutes over medium heat.

10. 10

    Step 10

    Season to taste and serve. Sprinkle with parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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