Sweet Potato Chicken Stew

• 3 cups cubed peeled sweet potatoes
• 1/2 cup water
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
• 2 tablespoons canola oil
• 3 cups shredded cabbage
• 3 cups chicken broth
• 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes with onions, undrained
• 1 cup sliced celery
• 1 cup tomato juice
• 1 teaspoon pepper
• 1/2 teaspoon salt

1. Place the sweet potatoes and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 6 minutes or until tender; drain.
2. In a Dutch oven, saute chicken in oil for 8-9 minutes or until juices run clear. Add the cabbage, broth, peas, tomatoes, celery, tomato juice, pepper, salt and sweet potatoes. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through.

potatoes, water, chicken breasts, canola oil, cabbage, chicken broth, blackeyed peas, tomatoes, celery, tomato juice, pepper, salt

Taken from www.tasteofhome.com/recipes/sweet-potato-chicken-stew/ (may not work)