Sweet and Spicy Tomato and Pepper Chicken Stew |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
An inexpensive, delicious and quick meal to throw together. From my local paper. I made two changes, the original recipe called for two medium onions and 2 cans of navy beans, but I only use one of each because it is plenty. Start the rice once you get the pot of everything but the beans simmering. Ingredients:
2 tablespoons olive oil |
1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces |
1 green pepper, chopped into 1-inch pieces |
1 medium onion, chopped into 1-inch pieces |
2 garlic cloves, minced |
1 1/2 tablespoons chili powder |
2 teaspoons garam masala |
1/8 teaspoon ground nutmeg |
1/8 teaspoon ground ginger |
1/2 teaspoon coarse salt |
2 teaspoons brown sugar, packed |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 cup chicken broth |
1/2 cup raisins |
1/4 cup apple cider vinegar |
1 (14 1/2 ounce) can navy beans, drained and rinsed |
4 tablespoons chopped parsley |
hot cooked rice |
Directions:
1. In Dutch oven, heat oil over medium heat until hot.
2. Add chicken pieces and stir. Cook 5 minutes, stirring often, or until chicken is browned on all sides.
3. Add bell pepper, onions and garlic and cook 6-7minutes or until veggies are softened.
4. Add chili powder, garam masala, nutmeg, ginger, salt and brown sugar. Cook and stir another 2 minutes.
5. Add tomatoes, broth, raisins and vinegar; stir. Raise heat to medium-high and bring to boil. Reduce heat to low, cover and cook 20-25 minutes or until chicken is tender and cooked through.
6. Add beans and cook 3 minutes until heated through.
7. Serve over rice and garnish with parsley.
|
|