Sweet and Spicy Tomato and
Pepper Chicken Stew

Ingredients

• 1 1/2 pounds chicken thigh meat, boneless and skinless, cut into 1 inch cubes
• 2 tablespoons olive oil
• 1 green bell 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 (14.5 ounce) can diced tomatoes
• 1 cup low-sodium chicken broth
• 1/2 cup raisins
• 1/4 cup apple cider vinegar
• 1 (14.5 ounce) can white beans, drained and rinsed
• 4 tablespoons chopped fresh parsley

Instructions

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

Nutrition

Per serving: 260 calories; 11g fat; 2.5g saturated fat; 330mg sodium; 23g carbohydrate; 4g fiber; 10g sugars; 19g protein

Attribution

Recipe and photo used with permission from: National Chicken Council