Sweet and Spicy Tomato and Pepper Chicken Stew

lolablitz's Note:

An inexpensive, delicious and quick meal to throw together. From my local paper. I made two changes, the original recipe called for two medium onions and 2 cans of navy beans, but I only use one of each because it is plenty. Start the rice once you get the pot of everything but the beans simmering.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 2 tablespoons olive oil
• 1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
• 1 green pepper, chopped into 1-inch pieces
• 1 medium onion, chopped into 1-inch pieces
• 2 garlic cloves, minced
• 1 1/2 tablespoons chili powder
• 2 teaspoons garam masala
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 1/2 teaspoon coarse salt
• 2 teaspoons brown sugar, packed
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 cup chicken broth
• 1/2 cup raisins
• 1/4 cup apple cider vinegar
• 1 (14 1/2 ounce) can navy beans, drained and rinsed
• 4 tablespoons chopped parsley
• hot cooked rice

Directions:

1. In Dutch oven, heat oil over medium heat until hot.
2. Add chicken pieces and stir. Cook 5 minutes, stirring often, or until chicken is browned on all sides.
3. Add bell pepper, onions and garlic and cook 6-7minutes or until veggies are softened.
4. Add chili powder, garam masala, nutmeg, ginger, salt and brown sugar. Cook and stir another 2 minutes.
5. Add tomatoes, broth, raisins and vinegar; stir. Raise heat to medium-high and bring to boil. Reduce heat to low, cover and cook 20-25 minutes or until chicken is tender and cooked through.
6. Add beans and cook 3 minutes until heated through.
7. Serve over rice and garnish with parsley.