Spicy Chicken and Sweet Potato Stew

Submitted by DrGaellon

"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."

 

• Ready In: 50mins
• Ingredients: 21
• Serves: 6

ingredients

• 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

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.