Sweet and Spicy Tomato and Pepper Chicken Stew

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.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 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 1/2ounce) can diced tomatoes, undrained
• 1  cup chicken broth
• 1⁄2 cup raisins
• 1⁄4 cup apple cider vinegar
• 1 (14 1/2ounce) 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.