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Spicy Chicken and Vegetable Stew

By Lorraine

Easy recipe for Spicy Chicken and Vegetable Stew is reminiscent of Moroccan flavors. Rich, flavorful and full of nutritious vegetables.

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.

Easy recipe for Spicy Chicken and Vegetable Stew is reminiscent of Moroccan flavors. Rich, flavorful and full of nutritious vegetables.
I may have gone a little heavy on the hot sauce and smiled when my husband said, “It is just this side of too spicy but as soon as I put the spoon down, I want to eat more.” I think that means he likes it!
 Easy recipe for Spicy Chicken and Vegetable Stew is reminiscent of Moroccan flavors. Rich, flavorful and full of nutritious vegetables.

Spicy Chicken and Vegetable Stew

slightly adapted from AllRecipes 

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.

PRINT RECIPE
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

Make a pot of hearty Charleston Lowcountry Lentil Soup. This southern recipe is easy and full of carrots, celery, onion, tomatoes and of course, lentils. Inspired by a visit to Charleston, South Carolina.

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Filed Under: Recipes, Soups & Stews Tagged With: soup

Comments

  1. NanaDiana says

    October 7, 2015 at 3:07 am

    Oh- I love this recipe and am saving it. Everything that you have posted that I have tried has been fabulous. xo Diana

    Reply
  2. Brandi says

    October 6, 2015 at 11:17 pm

    We had soup twice this week for dinner. Your homemade recipe sounds delicious. My husband would enjoy his with extra Sriracha too!

    Reply
  3. EMMA says

    October 6, 2015 at 6:54 pm

    Sounds and looks delicious! I bet this would work in the crock pot too!

    Reply
  4. Haddock says

    October 6, 2015 at 9:41 am

    Ha ha I like that "as soon as I put the spoon down, I want to eat more"

    Reply

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Hi! I'm Lorraine. Welcome to Grateful Prayer Thankful Heart. A place to find food for your tummy, projects for your hands, and encouragement for your heart.

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