Spicy Chicken and Vegetable Stew

This Spicy Chicken and Vegetable Stew is so full of flavor and healthy ingredients that I plan to make it often. It has a kick that is amazing with a perfect combination of spices. The author of the recipe describes it well when she says it has flavors reminiscent of Morocco and Mexico.

 

Spicy Chicken and Vegetable Stew

The original recipe calls for cooked chicken but I wanted to allow the chicken to cook in the pot.  I cubed raw chicken breasts into 1/2-1 inch pieces and added toward the end when the sweet potatoes were almost tender. If you have cooked chicken, go ahead and stir it in instead. I’m not sure the chicken added much to this stew, so I think you could leave it out all together for a vegetarian version.

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Servings: 6

INGREDIENTS:
1 teaspoon oil
1 onion, chopped
4 cloves garlic, minced
1 pound sweet potato, peeled and cubed (I left unpeeled)
1 bell pepper, seeded and cubed
1 (28 ounce) can diced tomatoes
2 cups water
1 teaspoon salt
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon cocoa powder
1/4 teaspoon ground cinnamon
splash Sriracha hot sauce (or hot pepper flakes)

1 1/2 tablespoons all-purpose flour
2 tablespoons water

1 pound raw chicken breast, cubed
1 cup frozen corn (I used drained, canned corn)
1 (16 ounce) can kidney beans, rinsed and drained
1/2 cup chopped fresh parsley

DIRECTIONS:

Heat oil in a Dutch oven over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook 1-2 minutes more.  Stir in sweet potato, bell pepper, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and hot sauce. Increase heat to medium-high and bring to a boil.

Reduce heat to medium-low, cover and simmer until the potatoes are almost tender, 10 to 15 minutes; stirring occasionally.  Just before the potatoes are done, stir in the chicken and continue cooking 10 minutes more until cooked through.

Dissolve flour in water; stir into simmering stew until stew thickens.
Stir in corn and kidney beans. Cook a few minutes until hot. Stir in parsley.

Serve with crusty bread or dinner rolls, if desired.

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Charleston Lowcountry Lentil Soup

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