A hearty and flavorful stew combining tender chicken, sweet potatoes, and vibrant vegetables.
Prepare the vegetables by chopping the onion, celery, and bell pepper into small pieces. Mince the garlic and peel and dice the sweet potatoes into bite-sized chunks.
Cut the vegetables uniformly to ensure even cooking.
Cut the chicken breast into small cubes.
For easier cutting, partially freeze the chicken beforehand.
Heat the olive oil in a large soup pot over medium-high heat. Add the chicken cubes and cook, stirring occasionally, until they are browned on all sides.
Avoid overcrowding the pot to ensure the chicken browns properly.
Add the chopped onion, celery, bell pepper, and minced garlic to the pot. Cook, stirring frequently, until the vegetables are softened.
Stir constantly to prevent the garlic from burning.
Pour in the chicken broth and water. Add the diced sweet potatoes and thyme. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 15 minutes.
Simmering uncovered allows the flavors to concentrate.
Stir in the lima beans and cook for an additional 5 minutes. Season with salt and pepper to taste.
Taste and adjust the seasoning as needed.
Serve the stew hot, garnished with fresh herbs if desired.
Pair with crusty bread for a complete meal.
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