Roasted Chicken & Sweet Potato Stew
Make a big pot and freeze it for multiple meals. You'll be glad you did when you can't be bothered to cook and you're seriously sick of Kung Chow Palace.
- 1 whole roasted chicken (from supermarket deli), skin removed
- 2 teaspoons oregano
- 1 chipotle pepper in adobo sauce (optional)
- 1 pound peeled baby carrots
- 1 pound sweet potatoes, peeled and cut in 1-inch chunks
- 1 yellow onion, cut in half and thinly sliced
- 1 pound yellow summer squash, cut in small chunks
- 1 pound frozen white corn
- 1 pound frozen French-cut green beans
Remove chicken from bones, tear meat into small pieces and refrigerate.
Place chicken bones, oregano and chipotle pepper in large pot and cover with water.
Bring to boil, lower heat and simmer for 30 minutes; remove bones from broth.
Add carrots, sweet potatoes and onion; simmer for 10 minutes.
Add summer squash; simmer for 10 more minutes.
Add frozen corn and green beans and bring to boil. Lower heat and add shredded chicken; simmer for a final 5 minutes.
Add water at any point while cooking to keep contents of pot just barely covered with broth.
- Serve with whole wheat/multigrain bread or over cooked brown rice.
Submit!
