A fall dish

This week, it has been very chilly around here. In fact, yesterday we tied the record low for this time of year. Our nights are in the 20s!
In honor of fall, last night, I threw some things together into a soup/stew and we LOVED it! The thing we both liked the most is that the sweet potatoes added a richness to the dish. And we also loved that was could eat as much as we wanted - very healthy! So I decided to write this down so that I don't forget it!

Chicken/Sweet potato stew

2 boneless skinless chicken breasts
1/2 onion
3 cloves of garlic
1 large sweet potato
1/4 cup brown rice
1-2 tsp paprika
1 tsp onion flakes
1- 1 1/2 Tbs Italian seasoning
Salt and pepper
1 cup low-sodium chicken broth
1 28 oz can of crushed tomatoes


Cut the chicken into cubes and brown in 1 Tbs of butter or oil. Chop the onion and add to the pot. Cook until clear. Chop and add garlic. Cut the sweet potato into cubes (relatively same size as the chicken). Add to the pot. Then add the spices and the rice (uncooked). Add the broth and tomatoes and stew on low for 30 minutes or until the potatoes are soft.

This soup is very thick - really a stew. To make it more soupy, add an extra 14 oz or 28 oz can of tomatoes.

Makes 4 servings.

Happy Fall!