Chicken and Sweet Potato Caribbean Stew

Ingredients

• 2 tablespoons oil
• 1 cup onion
• 1 cup celery (1 stalk)
• 1/2 cup red bell pepper (or green)
• 3 garlic cloves
• 1 teaspoon thyme
• 1 bay leaf
• 1-2 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground black pepper
• 1-2 cup chicken broth
• 1 (14 1/2 ounce) can diced tomatoes (we prefer petite diced)
• 1 sweet potato, 1/2 inch diced (peeling can stay on)
• 2 cups diced cooked chicken
• 3 cups cooked rice

Directions

1. 1

   Heat oil in large soup pot over medium heat.

2. 2

   Chop onion, celery, red or green pepper, and garlic. Add to oil.

3. 3

   Stir in thyme and bay leaf. Cook over medium to medium low until onions are soft, about 7 minutes. Meanwhile, chop sweet potato into 1/2 inch dice (peeling can stay on).

4. 4

   Near end of cooking time, add crushed red pepper to pot and stir to mix.

5. 5

   Add black pepper, tomatoes, broth, sweet potato and chicken to the pot. Bring to a boil, cover and simmer on low 20-25 minutes, until potatoes are soft.

6. 6

   Serve over hot rice.

7. 7

   Freeze separate from rice if freezing.