With a Grateful Prayer and a Thankful Heart: Spicy Chicken and Vegetable Stew

Tuesday, October 6, 2015

Spicy Chicken and Vegetable Stew

This stew is so full of flavor and healthy ingredients that I plan to make it often.
It has a kick that is amazing with a perfect combination of spices.
The author of the recipe describes it well when she says it has flavors reminiscent of Morocco and Mexico.

I may have gone a little heavy on the hot sauce and smiled when my husband said, "it is just this side of too spicy but as soon as I put the spoon down, I want to eat more."
I think that means he likes it!
Spicy Chicken and Vegetable Stew
slightly adapted from AllRecipes 

The original recipe calls for cooked chicken but I wanted to allow the chicken to cook in the pot.  I cubed raw chicken breasts into 1/2-1 inch pieces and added toward the end when the sweet potatoes were almost tender. If you have cooked chicken, go ahead and stir it in instead. I'm not sure the chicken added much to this stew, so I think you could leave it out all together for a vegetarian version.  

Servings: 6

1 teaspoon oil
1 onion, chopped
4 cloves garlic, minced
1 pound sweet potato, peeled and cubed (I left unpeeled)
1 bell pepper, seeded and 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
1/4 teaspoon ground cinnamon
splash Sriracha hot sauce (or hot pepper flakes)

1 1/2 tablespoons all-purpose flour
2 tablespoons water

1 pound raw chicken breast, cubed
1 cup frozen corn (I used drained, canned corn)
1 (16 ounce) can kidney beans, rinsed and drained
1/2 cup chopped fresh parsley


Heat oil in a Dutch oven over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook 1-2 minutes more.  Stir in sweet potato, bell pepper, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and hot sauce. Increase heat to medium-high and bring to a boil.

Reduce heat to medium-low, cover and simmer until the potatoes are almost tender, 10 to 15 minutes; stirring occasionally.  Just before the potatoes are done, stir in the chicken and continue cooking 10 minutes more until cooked through.

Dissolve flour in water; stir into simmering stew until stew thickens.
Stir in corn and kidney beans. Cook a few minutes until hot. Stir in parsley.

Serve with crusty bread or dinner rolls, if desired.


Haddock said...

Ha ha I like that "as soon as I put the spoon down, I want to eat more"

EMMA said...

Sounds and looks delicious! I bet this would work in the crock pot too!

Brandi said...

We had soup twice this week for dinner. Your homemade recipe sounds delicious. My husband would enjoy his with extra Sriracha too!

NanaDiana said...

Oh- I love this recipe and am saving it. Everything that you have posted that I have tried has been fabulous. xo Diana


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