Spicy Chicken and Sweet Potato Stew

With flavors reminiscent of Morocco and Mexico, this easy yet richly-flavored spicy chicken and sweet potato stew contains loads of chicken, vegetables, and some surprising spices! If desired, pass lime wedges to squeeze over individual servings.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 361 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons water
• ¼ teaspoon ground cinnamon
• 2 cups water
• 1 ½ tablespoons all-purpose flour
• 1 onion, chopped
• 1 teaspoon dried oregano
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 2 tablespoons chili powder
• 1 teaspoon olive oil
• 1 teaspoon cocoa powder
• ¼ teaspoon red pepper flakes
• ½ cup chopped fresh cilantro
• 1 (28 ounce) can diced tomatoes
• 1 cup frozen corn
• 1 pound cooked chicken breast, cubed
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 orange bell pepper, seeded and cubed
• 1 pound sweet potato, peeled and cubed

Recipe Instructions

Step 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.

Step 2

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