Sweet and Spicy Chicken and White Bean Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Lemongrass lends a hint of citrus to this stew. —Lindsay Weiss, Overland Park, KS Ingredients:
2 tablespoons canola oil |
1/2 teaspoon ground cardamom |
1/8 teaspoon ground cloves |
3 garlic cloves, minced |
2 cups finely chopped onion |
1/2 teaspoon chili powder |
1/4 teaspoon ground turmeric |
1/2 teaspoon ground coriander |
1 (15.5-ounce) can cannellini beans or other white beans, undrained |
3/4 pound skinless, boneless chicken breast halves, cut into bite-sized pieces |
1 cup light coconut milk |
1/2 cup water |
1 tablespoon chopped peeled fresh lemongrass (about 1 stalk) |
1 (14.5-ounce) can fire-roasted diced tomatoes, undrained |
1 (8-ounce) baking potato, 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.
2. Wine note: With its layered spices and distinctly Asian ingredients, this chicken and bean stew finds its match in an off-dry riesling like Blue Fish Sweet Riesling 2007 ($11) from Germany. The wine's peachy, tropical sweetness nicely balances the heat of the dish, while its vibrant acidity cuts through the richness of coconut milk. —Jeffery Lindenmuth
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