SPICY CHICKEN AND SWEET POTATO STEW RECIPE | ALLRECIPES
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.
Provided by RCKim
Categories Chicken Stew
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield 6 servings
Number Of Ingredients 20
Steps:
- Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. 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. Dissolve flour in 2 tablespoons water, and stir in to 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.
- Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.
Nutrition Facts : Calories 360.9 calories, CarbohydrateContent 44.1 g, CholesterolContent 56.8 mg, FatContent 7.7 g, FiberContent 10.5 g, ProteinContent 29.1 g, SaturatedFatContent 1.9 g, SodiumContent 876.2 mg, SugarContent 8.9 g
CHICKEN MUSHROOM STEW RECIPE: HOW TO MAKE IT
The flavors blend beautifully in this pot of chicken, vegetables and herbs as it simmers slowly. —Kenny Van Rheenen, Mendota, Illinois
Provided by Taste of Home
Categories Dinner
Total Time 04 hours 20 minutes
Prep Time 20 minutes
Cook Time 04 hours 00 minutes
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cut chicken into 1-in. cubes; brown in 1 tablespoon oil in a large skillet. Transfer to a 3-qt. slow cooker. In the same skillet, saute the mushrooms, onion, zucchini and green pepper in remaining oil until crisp-tender; add garlic; cook 1 minute longer. , Place in slow cooker. Add the tomatoes, tomato paste, water and seasonings. Cover and cook on low for 4-5 hours or until the meat is no longer pink and vegetables are tender. If desired, top with chopped fresh thyme.
Nutrition Facts : Calories 237 calories, FatContent 8g fat (1g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 82mg sodium, CarbohydrateContent 15g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 27g protein. Diabetic Exchanges 3 lean meat
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