Spicy Chicken and Sweet Potato Stew

Total Time
50mins
Prep 25 mins
Cook 25 mins

Adapted from a recipe by RCKim at allrecipes.com. "With flavors reminiscent of Morocco and Mexico, this easy yet richly-flavored stew contains loads of chicken, vegetables, and some surprising spices! If desired, pass lime wedges to squeeze over individual servings." Tastes even better the second day.

Ingredients Nutrition

Directions

  1. Heat olive oil in a large pot over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and saute 1 minute or until fragrant.
  2. 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.
  3. Dissolve flour in 2 tablespoons water, and stir into 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.
  4. Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in sour cream and cilantro before serving.