Preparation:  

Preparation time: 10 min

Cooking time: 20 min

Serving: 4

Ingredients:

• 1 teaspoon peanut oil or vegetable oil

• 1 lb (450 g) chicken thigh, diced (or breast)

• 1 tablespoon ginger, grated

• 2 teaspoons rice vinegar

• 2 cups water

• 8 oz (225 g) sweet potato, peeled and diced

• 8 oz(225 g) taro , peeled and diced

• 1 teaspoon soy sauce

• Pinch salt

• 1/2 head broccoli , cut into florets

• 1 box (12 oz. / 340 g) Pacific Foods Organic Cream of Chicken Condensed Soup

Instructions:

1. Heat the oil in a medium-sized dutch oven over medium heat until hot. Add the chicken and arrange it in a single layer. Cook without touching until the bottom is browned, 1 minute or so. Flip to brown the other side, another 1 minute.

2. Add the ginger and stir a few times to release the fragrance.

3. Pour in the rice vinegar to deglaze the pan. Scrape the bottom of the pan with a spatula to lift any brown bits off the pan.

4. Add the water, sweet potato, taro, soy sauce, and salt. Bring the water to a boil and turn to medium-low heat. Simmer, covered, for 15 minutes, or until the sweet potatoes just turn tender.

5. Add the broccoli and cook for 1 minute.

6. Stir in the cream of chicken condensed soup. Stir and cook for another 2 minutes, until the broth thickens.

7. Serve hot as a main dish. Enjoy!

Posted by Coba Grills, and we thank Omnivore's Cookbook for this delicious recipe and the recipe link https://omnivorescookbook.com/chicken-sweet-potato-stew/