Sweet and Spicy Tomato and Pepper Chicken Stew

Russ Myers


This Indian style chicken stew will be sure to please your entire family.

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6 / 8 servings


20 Min


50 Min


Stove Top


1 1/2 lbs. Chicken thigh meat, boneless and skinless, cut into 1-inch cubes
2 Tbsp. Olive oil
1 Green pepper (diced)
2 Spanish onions (diced)
2 cloves garlic (minced)
1 1/2 Tbs. Chili powder
2 tsp. Garam masala (blend of Indian spices)
1/8 tsp. Ground nutmeg
1/8 tsp. Ground ginger
1/2 tsp. Kosher salt
2 tsp. Brown sugar
14.5 oz. Diced tomatoes
1 C. Low-sodium chicken broth
1/2 C. Raisins
1/4 C. Apple cider vinegar
1 can (14.5 oz.) white beans (drained and rinsed)
4 Tbs. Chopped fresh parsley

Directions Step-By-Step

In a Dutch oven, heat olive oil over medium-high heat. When hot, add chicken and stir. Sautè, stirring often, for about 5 minutes or until chicken is browned on all sides. Add green pepper, onions, and garlic. Stir and reduce heat to medium. Cook, stirring occasionally, for about 6–7 minutes or until vegetables are softened. Add chili powder, Garam masala, nutmeg, ginger, salt, and brown sugar. Sautè, stirring, for another 2 minutes. Add tomatoes, stock, raisins, and vinegar. Stir, raise heat to high, and bring to a boil. Reduce heat, cover, and cook for about 25–30 minutes or until chicken is tender and cooked through. Add beans, stir, and cook for another 2–3 minutes or until beans are heated through. Serve (over rice, if desired) garnished with chopped parsley.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Other Tag: Heirloom