Categories: Stews, chilies, chowders

Ingredients

• 1 Tbsp. canola oil
• 2 medium onions, cut into 1-inch pieces
• 4 bone-in skinless chicken thighs
• 4 bone-in skinless chicken drumsticks
• 4 1/2 cups unsalted chicken broth
• 2 1/2 lb. sweet potatoes, peeled and cut into 1-inch pieces.
• 1 (141/2 oz.) can no-salt-added diced tomatoes, undrained
• 1 (10 oz.) pkg. frozen corn
• 1/2 to 1 tsp. crushed red pepper
• 1/4 tsp. coarse salt
• 1 tsp. ground ginger
• 1 cup light coconut milk

Directions

1. In a Dutch oven, heat oil on medium and cook onions 5 minutes or until softened stir occasionally.
2. Add chicken and broth. Bring to a boil; reduce heat to low, cover and simmer 30 minutes. Remove chicken to a bowl, set aside.
3. To broth, add sweet potatoes, tomatoes and juice, corn, crushed red pepper and salt. Return to boil; reduce heat. Cover and simmer 10 to 15 minutes or until vegetables are softened.
4. Meanwhile, remove chicken meat from bones; discard bones. Chop or shred meat; set aside. Skim fat from broth mixture. Using a slotted spoon, remove 1 1/2 cups of the vegetables. Remove 1 cup liquid. Let cool slightly.
5. Transfer cooled vegetables and liquid to a food processor. Cover and process until smooth; return to Dutch oven. Add chicken and ginger to stew; heat through. Stir in coconut milk and serve.

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