Spicy Chicken and Sweet Potato Stew

  • PrepTime: 25 Mins
  • CookTime: 25 Mins
  • TotalTime: 50 Mins

Ingredient

  1. 1 teaspoon olive oil
  2. 1 onion, chopped
  3. 4 cloves garlic, minced
  4. 1 pound sweet potato, peeled and cubed
  5. 1 orange bell pepper, seeded and cubed
  6. 1 pound cooked chicken breast, cubed
  7. 1 (28 ounce) can diced tomatoes
  8. 2 cups water
  9. 1 teaspoon salt
  10. 2 tablespoons chili powder
  11. 1 teaspoon ground cumin
  12. 1 teaspoon dried oregano
  13. 1 teaspoon cocoa powder
  14. ¼ teaspoon ground cinnamon
  15. ¼ teaspoon red pepper flakes
  16. 1 ½ tablespoons all-purpose flour
  17. 2 tablespoons water
  18. 1 cup frozen corn
  19. 1 (16 ounce) can kidney beans, rinsed and drained
  20. ½ cup chopped fresh cilantro

Instruction

  1. 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.
  2. Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.