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Spicy Chicken and Sweet Potato Stew
Spicy Chicken and Sweet Potato Stew
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Spicy chicken and sweet potato stew with exotic Moroccan and Mexican flavors, packed with chicken, veggies, and unique spices.
Ingredients:
  • 1 teaspoon olive oil
  • 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 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon cocoa powder
  • 0.25 teaspoon ground cinnamon
  • 0.25 teaspoon red pepper flakes
  • 1.5 tablespoons all-purpose flour
  • 2 tablespoons water
  • 1 cup frozen corn
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 0.5 cup chopped fresh cilantro
Instructions:
  • In a large pot over medium heat, add olive oil. Sauté onion and garlic until onion is soft, about 5 minutes. Add 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. Bring to a boil over medium-high heat. Mix flour with 2 tablespoons water and stir into stew. Reduce heat to medium-low, cover, and simmer for 10 to 20 minutes until potatoes are tender. Stir occasionally to prevent sticking.
  • After the potatoes are cooked, add corn and kidney beans to the mix. Sauté briefly until heated through, then garnish with fresh cilantro before serving.

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