Top Review by Brinestone
Very tasty, and pretty easy to make. I will definitely make it again, though I might tone down the spiciness a bit. Who knew thyme and sweet potatoes were such a winning combination?
- 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 See How It's Made
- Heat oil in large soup pot over medium heat.
- Chop onion, celery, red or green pepper, and garlic. Add to oil.
- 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).
- Near end of cooking time, add crushed red pepper to pot and stir to mix.
- 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.
- Serve over hot rice.
- Freeze separate from rice if freezing.