Sweet and Spicy Tomato and Pepper Chicken Stew

• Ready time: 0 min

6-8

• 1½ pound chicken thigh meat, boneless and skinless, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 green pepper, diced
• 2 Spanish onions, diced
• 2 cloves garlic, minced
• 1 ½ tablespoon chilli 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 diced tomatoes (14.5-ounce can)
• 1 cup low-sodium chicken broth
• 1/2 cup raisins
• 1/4 cup apple cider vinegar
• 1 can white beans, drained and rinsed (14.5-ounce can)
• 4 tablespoons chopped fresh parsley

In a Dutch oven, heat olive oil over medium high heat.  When hot, add chicken and stir.  Saute, 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.  Saute, 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.

Source: ChickenEveryMonth