Healthful and quick, this chicken stew recipe called Sweet & Spicy Tomato & Pepper Chicken Stew stands all on its own as a meal.
If the crowd is coming to your house for football (and food), serve Sweet & Spicy Tomato & Pepper Chicken Stew, a chicken stew recipe that easily can be doubled to accommodate more guests. The basis of this dish is boneless, skinless chicken thigh meat, flavored with garam masala (a blend of round spices such as coriander, cumin, cloves, cinnamon, nutmeg, star anise and/or chilis used in Indian cooking), nutmeg, garlic, ginger and vinegar. This is another terrific one-dish meal that works particularly well served on a buffet.
Recipes for Cooking Chicken Any Time of Year
2 tablespoons olive oil
1 1/2 pounds chicken thigh meat, boneless and skinless, cut into 1-inch cubes
1 green pepper, diced
2 Spanish onions, diced
2 cloves garlic, minced
1 1/2 tablespoons chili powder
2 teaspoons garam masala
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 teaspoon kosher salt
2 teaspoons brown sugar
1 can (14 1/2 ounces) diced tomatoes
1 cup low-sodium chicken broth
1/2 cup raisins
1/4 cup apple cider vinegar
1 can (14 1/2 ounces) white beans, drained and rinsed
4 tablespoons chopped fresh parsley
In Dutch oven, heat olive oil over medium-high heat. When hot, stir in chicken and sauté, stirring often, for about 5 minutes, or until chicken is browned on all sides.
Add green pepper, onion and garlic. Reduce heat to medium. Cook, stirring occasionally, for 6 to 7 minutes, or until vegetables are softened. Add chili powder, garam masala, nutmeg, ginger, salt and brown sugar. Sauté, stirring, for another 2 minutes.
Add tomatoes, broth, raisins and vinegar. Increase heat to high and bring to a boil. Reduce heat; cover and cook for 25 to 30 minutes, or until chicken is tender and cooked through.
Stir in beans, and cook for another 2 to 3 minutes, or until beans are heated through. Serve garnished with chopped parsley, over rice, if desired. Yields 6 to 8 servings.
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