Every Helping
Sign in

Dinner recipe · from the recipe book

Roasted Pepper Coconut Chicken and Sweet Potato Stew

Smoky charred peppers melt into a gingery, golden coconut broth with tender chicken thighs, soft sweet potato and wilted spinach, finished bright with lime.

Roasted Pepper Coconut Chicken and Sweet Potato Stew

Ingredients

  • 4 medium480 gRed bell pepperhalved and seeded
  • 1½ lb680 gChicken thighs, boneless skinlesscut into 1 1/2-inch pieces
  • 3 medium400 gSweet potatoespeeled and cut into 3/4-inch cubes
  • 1 cup240 gCoconut milk, canned
  • 2 cups480 gLow-sodium chicken broth
  • 1½ medium160 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 4 cups loosely packed120 gBaby spinach
  • 1½ tbsp20 gCanola oil
  • 1 tbsp6 gCurry powder
  • ¾ tsp2 gGround turmeric
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Heat the broiler with a rack about 4 inches from the heat. Lay the red bell pepper halves skin side up on a foil-lined sheet and broil 10 to 12 minutes, until the skins blacken.
  2. Wrap the peppers in the foil for 10 minutes, then peel off the skins and chop the flesh. While they steam, dice the onion, mince the garlic, grate the ginger and cube the sweet potato.
  3. Season the chicken thigh pieces with half of the salt and the black pepper.
  4. Heat half of the canola oil in a Dutch oven over medium-high heat. Brown the chicken in one layer, about 3 minutes per side, then move it to a plate.
  5. Add the remaining half of the canola oil and the onion to the pot and cook 5 minutes, until soft. Stir in the garlic, ginger, curry powder, turmeric and smoked paprika and cook 1 minute, until fragrant.
  6. Add the chopped roasted peppers and the chicken broth, scraping up the browned bits. Blend with an immersion blender (or in a blender, vented) until smooth to make the roasted pepper base.
  7. Return the chicken to the pot with the sweet potato, coconut milk and the remaining half of the salt. Bring to a simmer, cover, and cook on low 25 to 30 minutes, until the sweet potato is tender and the chicken reaches 165°F (74°C).
  8. Stir in the spinach until wilted, about 1 minute, then stir in the lime juice.
  9. Ladle into bowls and scatter the cilantro on top.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book