Chicken and Sweet Potato Stew

Instructions

1. Step 1

   Heat 1 tbsp (15 ml) of the olive oil in the Dutch oven over medium heat. Brown the chicken in a single layer, working in batches if necessary, then transfer it to a clean plate.

   Timer: 6 min (fixed)

   Ingredients used: 700.0 gr Chicken Thigh, 15.0 ml Olive Oil

   Cookware: Chef Knife, cutting board, Dutch oven, plate, wooden spoon

2. Step 2

   Add the remaining 1 tbsp (15 ml) olive oil, onion, and carrot to the Dutch oven. Cook over medium heat until the onion begins to soften.

   Timer: 6 min (fixed)

   Ingredients used: 200.0 gr Carrot, 15.0 ml Olive Oil, 150.0 gr Onion

   Cookware: Dutch oven, wooden spoon

3. Step 3

   Stir in the garlic, tomato paste, smoked paprika, and dried thyme. Cook over medium heat until fragrant and the tomato paste darkens slightly.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Dried Thyme, 12.0 gr Garlic, 2.0 gr Smoked Paprika, 30.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Add the sweet potato, tomato, chicken broth, bay leaves, salt, and black pepper. Return the browned chicken and any collected juices to the Dutch oven, then bring the stew to a boil over high heat.

   Ingredients used: 2.0 piece Bay Leaf, 720.0 ml Chicken Broth, 1.0 gr Ground Black Pepper, 6.0 gr Salt, 600.0 gr Sweet Potato, 400.0 gr Tomato

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Reduce to low heat and simmer partially covered until the sweet potato is tender and the chicken is cooked through. Remove and discard the bay leaves.

   Timer: 25 min (fixed)

   Cookware: Dutch oven, Food Thermometer, wooden spoon

6. Step 6

   Stir in the parsley and serve the stew hot.

   Ingredients used: 15.0 gr Parsley

   Cookware: Dutch oven, wooden spoon