Braised Chicken with Sweet Potatoes
Calories: 25
Adjust Servings Here: 6 servings
Description
Looking for a hearty and flavorful dinner idea? Try this Braised Chicken with Sweet Potatoes recipe! Succulent chicken thighs are seared to perfection and then simmered with sweet potatoes, onions, and a blend of aromatic spices. This easy-to-make dish is packed with nutrients and bursting with rich, comforting flavors. Perfect for a cozy family dinner or an impressive meal for guests.
Ingredients
- 8 (900 g) Chicken Thighs Boneless or 2 large breast cut into 4
- 2 tbsp Olive Oil
- 2 tbsp Butter
- 2 med (452 g) Sweet Potatoes sliced thick
- 1 large Spanish Onion cut into wedges
- 4 large Garlic Cloves peeled
- 2 Bay Leaves
- 1 Cinnamon Stick
- 2 med Green Chilies sliced
- 2 sprig Fresh Thyme Leaves
- 2 sprig Fresh Rosemary Leaves
- 2 cups (500 ml) Chicken Broth
- 2 tbsp Tomato Paste
- 1 tbsp Paprika
- ½ tsp Salt to taste
- ½ tsp Black pepper powder to taste
- 2 tbsp Fresh Parsley chopped
Instructions
- Sear the Chicken: In a large, deep skillet or Dutch oven, heat two tablespoons of oil and one tablespoon of butter over medium-high heat. Add the chicken pieces to the hot pan. Sear on all sides until golden brown, about 5-7 minutes per side. Remove the chicken from the pan and set aside.8 Chicken Thighs, 2 tbsp Olive Oil, 2 tbsp Butter
- Sear the Vegetables: Add the sweet potato slices to the same pan and cook on medium-high heat on both sides for 2 to 3 minutes each.2 med Sweet Potatoes
- Add Aromatics: Add the onion wedges and garlic cloves. Add the bay leaves, cinnamon stick, green chilies, thyme, and rosemary to the pan. Place the seared chicken pieces back into the pan on top of the vegetables.1 large Spanish Onion, 4 large Garlic Cloves, 2 Bay Leaves, 1 Cinnamon Stick, 2 med Green Chilies, 2 sprig Fresh Thyme Leaves, 2 sprig Fresh Rosemary Leaves
- Add Liquid and Seasoning: In a cup, combine the chicken broth, tomato paste, paprika, salt, and pepper. Pour this mixture over the chicken and vegetables in the pan.2 cups Chicken Broth, 2 tbsp Tomato Paste, 1 tbsp Paprika, ½ tsp Salt , ½ tsp Black pepper powder
- Braise: Cover the pan with a lid, reduce the heat to low, and let it simmer for about 30 to 45 minutes, or until the chicken is tender and cooked through.
- Garnish and Serve: Remove the bay leaves and cinnamon stick. Garnish with freshly chopped parsley before serving.2 tbsp Fresh Parsley
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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