This recipe is a tweak on a family favourite Chicken and tomato stew that I published on the blog a couple of years ago. With the colder evenings now here, I really felt like this dish, so made it with changes to the ingredients to adapt to my new approach to the food I consume.
I loved it and the kids ate it happily. One of the younger kids did tell me he preferred white potato over sweet potato, but he still ate it without fuss.
This dish is also one that reheats really well the next day. The quantities in this recipe made plenty of left overs for a couple of lunches for me, so if you have a smaller family you may like to halve the ingredients.
- 1kg chicken breasts
- 1 large sweet potatoe
- 1 onion
- 10 Rash Bacon Short Rindless
- 3 tbsp coconut oil
- 2 cloves garlic
- ¾ cup passata (unsweetened tomato pasta sauce)
- 400ml can coconut cream
- Cube sweet potato. You can omit this part if you prefer sweet potato harder. I like it quite soft, so precook it slightly. Place the sweet potato in a microwaveable dish with a lid and cook for 3 – 4 minutes.
- Finely chop onion.
- Chop bacon into 1.5cm squares.
- Cut chicken breasts into small pieces.
- Heat 2 tbsps coconut oil in a large stock pot or saucepan and then cook bacon and onion for a couple of minutes.
- Once cooked, remove from pot and drain on absorbent paper.
- Add 1 tbsp coconut oil to the pot and cook chicken.
- Once chicken has browned slightly, crush garlic and stir.
- Return bacon and onion to the pot and then add passata, stirring until mixture begins to bubble.
- Place sweet potatoes into the pot and mix.
- Add the coconut cream to the pot, stir and then bring the stew to the boil. Once boiling reduce to a simmer for 20 minutes.
- While the stew is simmering, cook rice by preferred method if you wish to serve with rice or serve with a side dish of sauteed spinach.
What wintery dishes have you been cooking up?