Spicy Chicken and Sweet Potato Stew

Name: Spicy Chicken and Sweet Potato Stew
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Serves 6
Ingredients: 1 teaspoon olive oil; 1 onion, chopped; 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 cups water; 1 teaspoon salt; 2 tablespoons chili powder; 1 teaspoon ground cumin; 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

4.70 (263)

⏱ 50 mins 🍽 Serves 6 🏷 Main course

This robust stew combines tender chicken and sweet potato with a distinctive spice blend for a warming dinner. It brings together ingredients like orange bell pepper, tomatoes, kidney beans, and corn in a single pot. The method involves building layers of flavour before simmering until the vegetables are perfectly tender. Fresh cilantro added at the finish provides a bright, herby note. The dish is designed to serve six people and takes roughly 50 minutes from start to finish.

Ingredients

1 teaspoon olive oil
1 onion, chopped
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 cups water
1 teaspoon salt
2 tablespoons chili powder
1 teaspoon ground cumin
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

Method

Warm the olive oil in a large pot. Add the chopped onion and minced garlic, cooking them for about 5 minutes until the onion is soft. Mix in the cubed sweet potato, orange bell pepper, chicken, diced tomatoes, and 2 cups of water. Add the salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Turn up the heat until the mixture boils. Combine the flour with 2 tablespoons water and mix this into the boiling stew. Lower the heat, cover the pot, and let it simmer for 10 to 20 minutes until the potatoes are tender, stirring now and then.
When the potatoes are cooked, add the frozen corn and rinsed kidney beans. Heat through for a few minutes, then mix in the chopped fresh cilantro just before you serve.

Nutrition (per serving)

Calories361 kcal

Fat8 g

Sugars9 g

Protein29 g

Sodium876 mg

Recipe details

CategoryMain course

AuthorRCKim