Sweet and Spicy Chicken and White Bean Stew |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Recipe is from Cooking Light magazine. Ingredients:
2 tablespoons canola oil |
1/2 teaspoon ground cardamom |
1/8 teaspoon ground cloves |
3 garlic cloves, minced |
2 cups finely chopped onions |
1/2 teaspoon chili powder |
1/4 teaspoon ground turmeric |
1/2 teaspoon ground coriander |
1 (15 1/2 ounce) can cannellini beans or 1 (15 1/2 ounce) can other white beans, undrained |
3/4 lb boneless chicken breast half, cut into bite-sized pieces |
1 cup light coconut milk |
1/2 cup water |
1 tablespoon chopped peeled fresh lemongrass (about 1 stalk) |
1 (14 1/2 ounce) can fire-roasted diced tomatoes, undrained |
1 (8 ounce) baking potatoes, cut into 1/2-inch cubes |
1/4 cup chopped fresh cilantro |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add cardamom, cloves, and garlic to pan; cook 30 seconds, stirring constantly. Add onion; sauté 8 minutes or until tender. Add chili powder, turmeric, and coriander; cook 30 seconds. Add beans and chicken; stir to coat. Add milk, 1/2 cup water, lemongrass, tomatoes, and potato to pan. Cover, reduce heat, and simmer 30 minutes or until potato is tender. Serve with cilantro.
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