This simple yet flavorful stew features a lot of chicken, vegetables, and some unexpected spices, with flavors reminiscent of Morocco and Mexico. Pass lime wedges to squeeze over individual dishes if preferred.
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
¼ teaspoon ground cinnamon
¼ teaspoon red pepper flakes
1 ½ tablespoons all-purpose flour
2 tablespoons water
1 cup frozen corn
1 (16 ounce) 1 can of kidney beans, washed and drained well
½ cup chopped fresh cilantro
Directions
step 1
In a large saucepan, heat olive oil over medium heat. Cook, stirring frequently, until onion is softened and translucent brown, 5 minutes.
In a large mixing bowl, combine the sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes are all good additions. Raise the heat to a medium to high temperature and let the mixture boil well.
2 tbsp flour + 2 tbsp water + 2 tbsp flour + 2 tbsp water + 2 tbsp flour + 2 Reduce the heat to medium-low, cover, and cook for 10 to 20 minutes, Or until the potatoes are soft and not very flat, but not soft. Leave them a little until the potato water dries up. To keep the stew from sticking, stir it occasionally.
Step 2
Stir in the corn and kidney beans once the potatoes are done. Cook for a few minutes until the mixture is hot, then add the cilantro just before serving.
361 calories per serving; 29.1 grams of protein; 44.1 grams of carbs; 7.7 grams of fat; 56.8 milligrams of cholesterol; 876.2 milligrams of sodium
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