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.
- 1 teaspoon olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 lb sweet potato, peeled and cubed
- 1 orange bell pepper, seeded and cubed
- 1 lb 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 Dutch-processed cocoa powder
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon red pepper flakes
- 1 1⁄2 tablespoons all-purpose flour
- 2 tablespoons water
- 1 cup frozen corn
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1⁄2 cup sour cream
- 1⁄2 cup chopped fresh cilantro
- 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.
- 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 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.
- 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.