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Chicken Stew




Source of Recipe


recived in mail
1 tablespoon vegetable oil
1-1/2 cups diced (1-inch) onions
1 chicken (3 to 3-1/2 lbs.) cut into 8 pieces, wing tips removed
2 cans (14-1/2 oz. each) chicken broth or 3-1/2 cups homemade chicken broth
3 sweet potatoes (2-1/2 lbs.), peeled and cut into 1-inch dice
1 can (14 or 16 oz.) tomatoes, drained
1 package (10 oz.) frozen whole kernel corn, thawed
3/4 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 cup unsweetened coconut milk
1 cup long-grain rice, cooked according to package directions

Heat oil over medium heat in Dutch oven. Add onions and cook until tender, 5 minutes. Add chicken and broth. Bring to boil; reduce heat. Cover and simmer 30 minutes. Remove chicken to bowl and set aside.

Add sweet potatoes, tomatoes, corn, salt and red pepper to broth. Return to boil; reduce heat and simmer until vegetables are tender, 20 minutes more. Skim off fat. With slotted spoon, transfer 1-1/2 cups vegetables to blender. Add 1 cup broth and puree. Return to pot.

Remove chicken meat from bones; discard bones and skin. Add meat to stew and reheat. Stir in coconut milk just before serving. Serve with rice. Makes 4 servings.