So, I made this, on the fly, yesterday, and my family loved it. The kids even asked to have the leftovers for today's lunch!
Chicken Sweet Potato Stew
2 large sweet potatoes (not yams), peeled and then chopped in 1" chunks
2-3 Tbs. olive oil
1 large onion, diced
2 small bell peppers (I used one red and one orange), diced
3-4 cloves of garlic, minced
3-4 c. frozen carrot, broccoli, cauliflower mix (or the equivalent of fresh--make sure florets are small and carrots sliced thinly)
1-1.5 pounds of boneless, skinless chicken thighs, cut into small pieces
5-6 c. chicken stock or broth
2 tsp. smoked paprika
2 tsp. dried leaf thyme
salt and pepper to taste
Steam sweet potatoes until barely tender. In large stockpot, heat oil over medium-high heat. Saute onion, peppers, and garlic, until tender. Add chicken and cook until done. Add broth and heat to boiling. Turn down to a simmer and add paprika and thyme. Let cook for a few minutes. Stir in sweet potatoes. Using a potato masher, gently smoosh down some of the sweet potatoes to thicken the broth. In separate pot or container, steam or micro-cook carrots, broccoli, and cauliflower until tender. Stir gently into the sweet potato mixture. Let simmer a few more minutes. Add salt and pepper to taste. ENJOY!