Sweet Potato Chicken Stew

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3 cups cubed peeled sweet potatoes
1/2 cup water
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
2 tablespoons vegetable oil
3 cups shredded cabbage
3 cups chicken broth
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with onions, undrained
1 cup sliced celery
1 cup tomato juice
1 teaspoon pepper
1/2 teaspoon salt

Place the sweet potatoes and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 6 minutes or until tender; drain.
In a Dutch oven or soup kettle, saute chicken in oil for 8-9 minutes or until juices run clear. Add the cabbage, broth, peas, tomatoes, celery, tomato juice, pepper, salt and sweet potatoes. Bring to a boil.

Reduce heat; cover and simmer for 20 minutes or until heated through. Yield: 8 servings. Editor's 
Note: This recipe was tested in a 1,100-watt microwave.

Source:  www.tasteofhome.com
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