Sweet Potato & Chicken Breast Cream Stew
Sweet Potato & Chicken Breast Cream Stew
A simple and sweet cream stew made with seasonal sweet potatoes and canned chicken breast, perfect for using up ingredients you have on hand. This delightful dish offers a smooth texture and comforting sweetness, making it a favorite for both kids and adults. Enjoy it as a warm meal or a satisfying snack!
Main Ingredients- 1/2 Roasted Sweet Potato (or steamed)
- 1 can Chicken Breast (drained)
- 1/4 Onion
- 2 Cucumbers (or bell pepper)
- 150ml Milk
- 100ml Water
- Pinch of Salt
- Pinch of Black Pepper
- 1 tsp Cooking Oil or Olive Oil
Cooking Instructions
Step 1
First, let’s prepare the base for our stew: the sweet potatoes. You can use pre-roasted and frozen sweet potatoes, or steam fresh ones until tender. Canned chicken breast is a convenient choice, and if you enjoy a hint of spice, consider using cucumber peppers (similar to mild chili peppers) instead of bell peppers. Confirming your ingredients will build anticipation for the delicious dish to come!
Step 2
Divide the sweet potato in half. Dice one half with the skin on, and peel and dice the other half. The peeled sweet potato will be blended to create a smooth, creamy texture later. Dice the remaining vegetables, onion and cucumber peppers, to a similar size as the sweet potato cubes. Ensuring uniform size helps them cook evenly.
Step 3
In a blender, combine the peeled sweet potato cubes and 150ml of milk. Blend until very smooth, achieving a puree consistency. Blending thoroughly is key to a silky smooth stew. If you don’t have a blender, you can mash the sweet potato and mix with milk until smooth.
Step 4
Heat a little oil in a pan over medium-low heat. Add the diced onion and sauté until translucent. Sautéing the onion will release its natural sweetness and enhance the flavor. Once the onion is cooked, add the sweet potato cubes (with skin) and sauté briefly together. This step helps to deepen the flavors of the vegetables.
Step 5
Pour the blended sweet potato and milk mixture into the pan with the sautéed onion and sweet potato. Add 100ml of water. Stir well and bring to a simmer over medium heat. Let it cook gently, stirring occasionally to prevent sticking. Simmering allows the flavors to meld together beautifully.
Step 6
Drain the liquid from the canned chicken breast and add the chicken pieces to the stew. Stir in the chicken and let it simmer for another 1-2 minutes, allowing the ingredients to meld together. Gently incorporate the chicken to avoid breaking it apart too much.
Step 7
Finally, add the diced cucumber peppers and simmer for a little longer. The crisp texture and mild heat of the peppers will cut through the richness of the stew and add a lovely pop of color. Season with a pinch of salt and pepper to your taste. Your delicious Sweet Potato & Chicken Breast Cream Stew is ready! Serve warm and enjoy.