Sweet potato and chicken stew

Photo by Mitch Mandel

Sweet potatoes offer energising carbs for runners avoiding gluten. This stew gets its deep flavour from smoked paprika.


Sweet potato and chicken stew

Serves 4

2 tbsp extra virgin olive oil

1 onion, chopped

2 cloves garlic, minced

700ml chicken stock

1 tin (400g) chopped tomatoes, drained

1 tin (400g) cannellini beans, drained

1 tsp smoked paprika

2 sweet potatoes, peeled and cut into half-inch cubes

250g shredded cooked chicken

¼ tsp salt

¼ tsp ground black pepper

2 tbsp chopped parsley


1/ In a large pot, heat the oil over a medium heat.

2/ Add onion and cook for three minutes or until soft.

3/ Add the garlic and cook for one minute. Stir in the stock, tomatoes, beans and paprika. Raise the heat to high and bring to a boil. Add the sweet potatoes, cover, then reduce heat to low.

4/ Simmer for 10 minutes or until potatoes are tender. Scoop out two ladles of stew and purée them in a blender. Return the purée to the pot. Add the chicken and simmer until heated.

5/ Add the salt and pepper. Ladle into bowls and sprinkle with parsley.


Recipe taken from Runner’s World: Meals on the Run (Rodale).