Beef
Coconut Chicken and Sweet Potato Stew
This stew tastes as if you spent hours in the kitchen. The flavors of coconut milk, sweet potato and coriander nicely complement the chicken. A garnish of cilantro and toasted coconut adds a bit of sophistication.
Ingredients:
- 1-1/2 pounds boneless skinless chicken breasts, cubed
- 2 pounds sweet potatoes (about 3 medium), peeled and cubed
- 3 cups canned coconut milk, divided
- 1 can (8 ounces) unsweetened pineapple tidbits, drained
- 1 small onion, chopped
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon pepper
- optional: hot cooked basmati rice, toasted unsweetened shredded coconut, minced fresh cilantro and lime wedges
Directions:
- Combine chicken, sweet potatoes, 2 cups coconut milk, pineapple, onion and seasonings in a 4- or 5-qt. slow cooker. Cook, covered, on low until chicken and sweet potatoes are tender, 6-8 hours.
- Stir in remaining 1 cup coconut milk. If desired, serve stew with basmati rice and toppings of your choice.