Description
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.
Ingredients
- 1 teaspoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 pound sweet potato, peeled and cubed
- 1 orange bell pepper, seeded and cubed
- 1 pound cooked chicken breast, 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
- ¼ teaspoon ground cinnamon
- ¼ teaspoon red pepper flakes
- 1 ½ tablespoons all-purpose flour
- 2 tablespoons water
- 1 cup frozen corn
- 1 (16 ounce) can kidney beans, rinsed and drained
- ½ cup chopped fresh cilantro
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 6