Meet Metabolic Super Stew – packed with muscle-building protein, skin-rejuvenating collagen, and super-satisfying sweet potatoes. Just 10 minutes of prep makes multiple meals’ worth, so tuck in and let it simmer until your whole home is filled with garlic and Spanish spices.

Serves: 8

Prep Time: 10 min.

Cook Time: 1 hr. 15 min.

Total Time: 1 hr. 25 min.


  • 2 tablespoons avocado oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 8 sweet potatoes, diced
  • 1 teaspoon smoked paprika
  • 1 red bell pepper, diced
  • 1/2 cup green olives, pitted and chopped
  • 1 pound chorizo, sliced finely
  • 1 (15.5) ounce can diced tomatoes
  • 4 cups chicken bone broth
  • 1 mmedium onion, thinly sliced
  • 2 pounds bone-in chicken thighs
  • 2 tablespoons fresh oregano


1) In a Dutch oven pot, heat oil over medium-high heat. When hot, add the chicken thighs and sear for 3-4 minutes each side until brown. Remove from pot and set aside.

2) Add chorizo, bell pepper, onion and garlic to the Dutch oven and sauté for 7 minutes, or until garlic is fragrant and vegetables have softened.

3) Add all seasonings to the Dutch oven and stir to coat the vegetables. Add the chicken broth, tomatoes and potatoes. Add the chicken back to the pot, reduce the heat to low, cover and simmer for 45 minutes or until chicken is cooked through to 165 degrees.

4) Remove the chicken from the pot and set aside. Increase the heat to high and bring stew to a boil, heat for 7-10 minutes or until liquid is slightly reduced. Add chicken and olives to the pot and serve.