Cranberry Orange Chicken & Sweet Potato Stew
If you could capture the feeling of the winter holidays in a bowl, this stew would be it. Tender chicken, sweet potatoes, and tart cranberries simmer together in a cinnamon-spiced broth, with a splash of orange juice for brightness. It’s cozy and comforting yet light and easy to digest, a beautiful, nourishing meal for both weeknights and festive gatherings.
Equipment
- Large pot or Dutch Oven
Ingredients
- 4 cups vegetable or chicken broth slightly divided for cooking
- ½ medium yellow onion diced
- 2 teaspoons cinnamon
- 1 teaspoon garlic powder
- 2 medium sweet potatoes peeled and cubed (equals about 4-5 cups. Or sub butternut squash)
- 1 cup fresh or frozen cranberries
- 1 pound boneless skinless chicken breasts
- Juice from ½ orange equals 2-3 tablespoons; optional
- Cooked white rice for serving optional
- Toasted pecans or slivered almonds for garnish optional
Instructions
- In a large pot or deep skillet over medium high heat, add enough broth to cover the bottom (about ½ cup). Add the onion and cook for 7 to 8 minutes until translucent. Add the cinnamon and garlic powder and a splash of broth if needed. Stir to combine, cooking 1 to 2 more minutes.
- Add the remaining broth, sweet potatoes, cranberries, and chicken. Increase the heat to high and bring to a boil. Reduce heat, cover, and simmer for 20 to 25 minutes or until chicken is cooked through and sweet potatoes are fork tender.
- Remove the chicken and use two forks to shred. Place the shredded chicken back in the pot, add the orange juice (if using) and simmer for about 5 more minutes.
- Serve as a stew or over cooked rice. Garnish with toasted pecans or almonds if desired. Enjoy warm.