Little Havana Smoked Chicken & Sweet Potato Stew

Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 3 tbsp Salted Perfection Manhattan Select Blend
• 4 cups (32 oz) chicken broth
• 1 (14 oz) can fire-roasted diced tomatoes
• 1 (15 oz) can black-eyed peas, rinsed and drained
• 2 (12.5 oz) cans chunk chicken breast, drained well
• 1 bunch collard greens, stems removed and leaves chopped
• 1/2 cup full-fat canned coconut milk
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

1. Heat your olive oil in a large Dutch oven over medium heat. Toss in the diced onion and red bell pepper. The smell of sweet onions hitting hot oil always takes me right back to the humid, beautiful chaos of that shared Miami kitchen.
2. Stir in the minced garlic, cubed sweet potatoes, and the Salted Perfection Manhattan Select Blend. Let the heat wake up the Alderwood smoke, the bright orange citrus, and those warm allspice notes. It is like standing next to a beachside bonfire on a cool coastal evening.
3. Pour in the chicken broth and fire-roasted tomatoes, then add the black-eyed peas to bring in that true Southern soul. Bring the pot to a gentle simmer, cover it, and let it cook for about 15 minutes. Cooking is all about patience, letting those ingredients share their stories in the pot until the sweet potatoes are tender.
4. Fold in your drained canned chicken, the chopped collard greens, and the coconut milk. We use the coconut milk to make the broth incredibly rich and velvety without a single drop of dairy. Let it simmer gently for another 5 minutes until the greens wilt and the chicken absorbs that beautiful broth.
5. Ladle the hot, fragrant soup into deep bowls and top with a scattering of fresh cilantro. Gather your family around the table, breathe in that smoky, citrusy steam, and dig in. DUNZO!