This creamy chicken and sweet potato stew is a wholesome, one-pot meal that combines tender chicken, nutrient-packed root vegetables, and crisp broccoli in a flavorful, gingery sauce.
High in protein, fiber-rich, and naturally low in saturated fat, it’s a satisfying, quick, and easy dish perfect for weeknight dinners or meal prep, offering both comfort and nutrition in every bite.
Chicken Sweet Potato Stew
Equipment
- 1 medium Dutch oven (4–5 qt)
- 1 spatula
- 1 cutting board
- 1 knife
- 1 measuring cup
- 1 tablespoon and 1 teaspoon
Ingredients
- 1 tsp peanut or vegetable oil
- 1 lb 450 g chicken thighs, diced (or breast)
- 1 tbsp fresh ginger grated
- 2 tsp rice vinegar
- 2 cups water
- 8 oz 225 g sweet potato, peeled and diced
- 8 oz 225 g taro, peeled and diced (*see notes)
- 1 tsp soy sauce or tamari for gluten-free
- Pinch of salt
- ½ head broccoli cut into florets
- 12 oz 340 g cream of chicken condensed soup
Instructions
- Prepare the Ingredients: Begin by gathering all your ingredients and equipment. Peel and dice the sweet potato and taro into evenly sized cubes, about ½-inch each, to ensure uniform cooking. Cut the broccoli into bite-sized florets and set aside. Grate fresh ginger and measure out the chicken, rice vinegar, water, soy sauce, and oil. Having everything ready before cooking makes the process smooth and stress-free.
- Heat the Oil: Place a medium Dutch oven over medium heat and add 1 teaspoon of peanut or vegetable oil. Allow the oil to heat until it shimmers but is not smoking. This ensures the chicken sears beautifully without sticking. Swirl the pan gently to coat the bottom with oil evenly.
- Sear the Chicken: Add the diced chicken thighs in a single layer, leaving space between the pieces. Let the chicken cook undisturbed for about 1–2 minutes until the bottom develops a light golden-brown crust. Flip each piece carefully using a spatula and brown the other side for another 1–2 minutes. Searing locks in the juices and enhances flavor.
- Release the Aromatics: Once the chicken is browned, add the grated ginger directly to the pot. Stir gently to coat the chicken with ginger, allowing the natural fragrance to infuse the meat. Cook for about 30 seconds to 1 minute, stirring occasionally, until the aroma becomes noticeable but the ginger does not burn.
- Deglaze the Pan: Pour 2 teaspoons of rice vinegar into the pot to deglaze, carefully scraping the bottom of the pan with a spatula. This step lifts the flavorful browned bits from the bottom, incorporating them into the stew for a richer taste. Let the vinegar sizzle briefly, then stir to mix evenly.
- Add Liquids and Root Vegetables: Pour in 2 cups of water, followed by the diced sweet potato and taro. Add 1 teaspoon soy sauce (or tamari for gluten-free) and a pinch of salt. Stir gently to combine all ingredients. Increase the heat slightly to bring the mixture to a gentle boil.
- Simmer the Stew: Once boiling, reduce the heat to medium-low and cover the Dutch oven with a lid. Allow the stew to simmer for 15 minutes, checking occasionally to ensure the liquid is gently bubbling and the sweet potatoes are tender. Stir once or twice to prevent sticking, but do not mash yet.
- Add Broccoli: After 15 minutes, uncover the pot and add the broccoli florets. Stir carefully to mix them into the stew. Cook for an additional 1–2 minutes until the broccoli is bright green and just tender, maintaining a slight crunch for texture contrast.
- Incorporate the Creamy Base: Lower the heat to medium and add the entire 12 oz (340 g) can of cream of chicken condensed soup. Stir thoroughly, coating all ingredients evenly. The broth may appear thin at first, but as it heats, it will thicken into a creamy consistency. For a thicker stew, lightly mash some sweet potato cubes against the side of the pot with the back of a spoon.
- Final Taste Adjustment: Taste the stew and adjust seasoning if necessary. Add a pinch of salt or a few drops of soy sauce to enhance flavor. Stir well, allowing the stew to cook for 1–2 more minutes to blend all flavors together.
- Serve Warm: Spoon the creamy chicken sweet potato stew into bowls, making sure each serving includes chicken, root vegetables, and broccoli. Serve hot as a comforting main dish. This stew pairs well with steamed rice, quinoa, or a slice of crusty bread for a complete, nutritious meal.
Notes
- To prevent taro from browning, immediately place the peeled and diced pieces in a bowl of water with a squeeze of lemon juice. This keeps the taro fresh and vibrant.
- Do not consume raw taro as it contains mild toxins; cooking fully neutralizes them.
- When adding the cream of chicken soup, the liquid may appear thin at first, but it thickens naturally as the stew cools slightly. For a thicker texture, lightly mash a few sweet potato cubes with the back of a spoon.
- For gluten-free preparation, substitute tamari or coconut aminos for soy sauce.
- Using chicken thighs adds richness and keeps the meat juicy, but chicken breast can also be used for a leaner option.
Chef’s Secrets for Perfect Flavor
The key to a deeply flavorful stew lies in layering aromas and textures.
Searing the chicken before simmering locks in juices and adds a subtle caramelized taste.
Grated ginger is essential for a gentle warmth and brightness that balances the creamy sauce.
Deglazing the pan with rice vinegar ensures every browned bit contributes to the final depth of flavor.
Finally, adding broccoli near the end preserves its vibrant color and slight crunch, creating a satisfying contrast against the tender root vegetables.
Serving Suggestions for Maximum Enjoyment
This stew shines as a hearty main dish on its own, but pairing it with steamed jasmine rice, quinoa, or whole-grain bread turns it into a complete meal.
For extra freshness, garnish with chopped cilantro, green onions, or a drizzle of sesame oil.
A side salad of leafy greens or lightly roasted vegetables complements the creamy richness of the stew, adding texture and a bright, refreshing counterpoint to the flavors.
Storage Tips for Easy Meal Prep
This stew is ideal for meal prep because it reheats beautifully.
Allow it to cool completely, then transfer to airtight containers and store in the refrigerator for up to 3–4 days.
For longer storage, freeze portions in freezer-safe containers for up to 2 months.
Reheat gently on the stovetop or in the microwave, stirring occasionally to restore the creamy texture.
If the stew thickens too much upon chilling, add a splash of water or broth to loosen it.
Frequently Asked Questions
1. Can I use chicken breast instead of thighs?
Yes, you can use chicken breast for a leaner stew, but be careful not to overcook it, as breast meat cooks faster and can dry out.
Add it after the root vegetables have simmered for a few minutes to maintain tenderness.
2. Is there a substitute for taro?
If taro is unavailable, you can substitute with additional sweet potato, regular potato, or even parsnip.
Keep in mind that taro adds a slightly nutty and starchy texture that’s unique to this stew.
3. How do I make this stew gluten-free?
Simply replace the soy sauce with tamari or coconut aminos, and ensure that the cream of chicken soup used is gluten-free.
This adjustment keeps the flavors intact while making the dish safe for gluten-sensitive diets.
4. Can I prepare this stew ahead of time?
Absolutely. You can prep all ingredients and store in the refrigerator separately, then cook when ready.
The fully cooked stew can also be refrigerated for 3–4 days or frozen for up to 2 months, making it ideal for meal prep.
5. How can I thicken the stew further?
If you prefer a thicker stew, lightly mash a few sweet potato cubes in the pot after adding the condensed soup, or simmer uncovered for a few extra minutes to allow excess liquid to evaporate.
This creates a creamier, heartier texture.
