Spicy Chicken and Sweet Potato Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients1 teaspoon olive oil1 onion, chopped4 cloves garlic, minced1 pound sweet potato, peeled and cubed1 orange bell pepper, seeded and cubed1 pound cooked chicken breast, cubed1 (28 ounce) can diced tomatoes2 cups water1 teaspoon salt2 tablespoons chili powder1 teaspoon ground cumin1 teaspoon dried oregano1 teaspoon cocoa powder1/4 teaspoon ground cinnamon1/4 teaspoon red pepper flakes1 1/2 tablespoons all-purpose flour2 tablespoons water 1 cup frozen corn1 (16 ounce) can kidney beans, rinsed and drained1/2 cup chopped fresh cilantro
Directions
Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in 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. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user LLTS01.
Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in 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. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user LLTS01.
Nutritional Info Amount Per Serving
- Calories: 305.2
- Total Fat: 2.3 g
- Cholesterol: 43.8 mg
- Sodium: 271.0 mg
- Total Carbs: 47.2 g
- Dietary Fiber: 10.9 g
- Protein: 25.7 g
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