Spicy Chicken and Sweet Potato Stew
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chicken
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recipe
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Recipe by RCKim
"With flavors reminiscent of Morocco and Mexico, this easy yet richly-flavored stew contains loads of chicken, vegetables, and some surprising spices! If desired, pass lime wedges to squeeze over individual servings."
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1 teaspoon olive oil
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1 onion, chopped
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4 cloves garlic, minced
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1 pound sweet potato, peeled and cubed
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1 orange bell pepper, seeded and cubed
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1 pound cooked chicken breast, cubed
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1 (28 ounce) can diced tomatoes
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2 cups water
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1 teaspoon salt
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2 tablespoons chili powder
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1 teaspoon ground cumin
Directions:
- Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
- Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.
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