sweet and spicy tomato and pepper chicken stew

Name: Sweet and Spicy Tomato and Pepper Chicken Stew
Prep time: 20 min
Cook time: 50 min
Yield: 6
Cuisine: Asian
Ingredients: 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

(2 RATINGS)

15 Pinches 2 Photos

Russ Myers

Necedah, WI

Updated on Oct 12, 2012

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

Rate

prep time 20 Min

cook time 50 Min

method Stove Top

yield 6 / 8 servings

Ingredients

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

How To Make sweet and spicy tomato and pepper chicken stew

Step 1

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.
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