1 ½poundschicken, cut into 1/2-inch pieces (or use about 3-4 cups of shredded, cooked chicken)
2sweet potatoes, peeled and diced into 1/2- inch pieces
1 (14-ounce)candiced tomatoes, undrained
¼teaspoonred pepper flakes
1teaspoondried marjoram
½teaspoondried basil
3bay leaves
2teaspoonssalt
1teaspoonpepper
Instructions
In a large pot (4 or 5 quarts), melt butter over medium heat and add onions.
Cook, stirring often, about 5-6 minutes, until softened.
Add bell pepper, celery, and garlic. Cook 5-6 more minutes, stirring occasionally, until the vegetables are tender.
Add remaining ingredients (don't add the cooked chicken, if using, you'll add it near the end), stir well, and bring to a low boil, reduce heat, and simmer, uncovered, for about 40-45 minutes, until the potatoes are tender and chicken is cooked through. If using cooked chicken, stir it in at this point and let it heat through.
Discard bay leaves and serve.
Notes
Heat: increase the red pepper flakes if you like more heat. The 1/4 teaspoon in the recipe will give gentle and flavor but is not overly spicy (as in, my kids ate it with no problem).