Chicken and Sweet Potato Stew

• 1 14 lbs chicken breasts, skinless, boneless, and preferably organic, cut into 1-inch chunks
• 3 sweet potatoes, peeled and cubed
• 1 yukon gold potato, peeled and cubed
• 2 carrots, medium sized, peeled, and cut into 1/2-inch slices
• 1 (28 ounce) can whole tomatoes, undrained
• 1 teaspoon salt (to taste)
• 2 teaspoons paprika (to taste)
• 1 teaspoon celery seed
• 12 teaspoon white pepper
• 12 teaspoon cinnamon
• 12 teaspoon nutmeg, ground
• 1 12-2 cups chicken stock, homemade or high end organic (we like Swanson's and Pacifica)
• 14 cup basil, fresh and chopped

1. Combine chicken, potatoes, carrots, tomatoes and juice, salt, paprika, celery seeds, pepper, cinnamon, nutmeg, and broth in a large dutch oven; cook at 275 for about an hour and a half.
2. Remove dutch oven from stove and finish cooking on stove top, cooking over medium until potatoes done and mixture has a stew like consistency; garnish with fresh basil and serve!

chicken breasts, sweet potatoes, gold potato, carrots, tomatoes, salt, paprika, celery, white pepper, cinnamon, nutmeg, chicken stock, basil

Taken from www.food.com/recipe/chicken-and-sweet-potato-stew-435224 (may not work)