Sweet and Spicy Tomato and Pepper Chicken Stew
photo by lolablitz
- Ready In:
- 45mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 29.58 ml olive oil
- 680.38 g 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
- 22.18 ml chili powder
- 9.85 ml garam masala
- 0.61 ml ground nutmeg
- 0.61 ml ground ginger
- 2.46 ml coarse salt
- 9.85 ml brown sugar, packed
- 411.06 g can diced tomatoes, undrained
- 236.59 ml chicken broth
- 118.29 ml raisins
- 59.14 ml apple cider vinegar
- 411.06 g can navy beans, drained and rinsed
- 59.16 ml chopped parsley
- hot cooked rice
directions
- In Dutch oven, heat oil over medium heat until hot.
- Add chicken pieces and stir. Cook 5 minutes, stirring often, or until chicken is browned on all sides.
- Add bell pepper, onions and garlic and cook 6-7minutes or until veggies are softened.
- Add chili powder, garam masala, nutmeg, ginger, salt and brown sugar. Cook and stir another 2 minutes.
- 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.
- Add beans and cook 3 minutes until heated through.
- Serve over rice and garnish with parsley.
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RECIPE SUBMITTED BY
I am a SAHM who loves to cook for my small family! I have a 14 month old daughter, a wonderful husband, a seven year-old Keeshond and a cat named Rex Manly.
I really just love this website! I visit it practically every weekday for ideas and recipes and try to always post a review of everything I make from Zaar. The only time I don't is when I have a negative reaction to a recipe that was due to my mistake or if I have substituted so many ingredients that it wouldn't be a fair review. Thanks to all of you wonderful cooks who have made me a better cook myself!