Chicken, Collard Greens and Sweet potato Stew

Yield: 1 serving
Community Recipe from


  • 2 tablespoon(s) vegetable oil
  • 2 boneless, skinless chicken breats (8 oz each)
  • Coarse salt and freshly ground pepper
  • 1 onion chopped
  • 1 stalk(s) celery diced
  • 1/4 cup(s) apple cider vinegar
  • 1 pound(s) sweet potates peeled and diced
  • 2 cup(s) coarsely chopped collard greens
  • 4 cup(s) low sodium chicken stock
  • 1 1/2 cup(s) cooked brown rice


  1. Directions

  2. 1.
  3. In a heavy-bottomed pot, heat oil over medium-high heat. Season chicken with salt and pepper and sear until golden brown and cooked through, about 5 minutes per side. Set aside.
  4. 2.
  5. Add onion and celery and cook until tender, about 4 minutes. Deglaze with vinegar, scraping up any brown bits with a wooden spoon. Add sweet potatoes, collard greens, stock, and 2 cups water. Bring to a boil; reduce heat and simmer until sweet potatoes are tender, about 10 minutes.
  6. 3.
  7. Shred chicken, add to pot, and cook until heated through. Stir in rice and season with salt and pepper

August 2012

This recipe is a personal recipe added by CarolNaz and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken, Collard Greens and Sweet potato Stew Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy