Spicy Chicken And Sweet Potato Stew

By adventurefamily5

Ingredients

• 1 tsp. olive oil
• 1 med. onion, chopped
• 1 lb. sweet potatoes or yams, peeled and cut
• into bite-size cubes
• 1 orange or yellow bell pepper, cubed
• 4 garlic cloves, peeled and crushed
• 1 lb. boneless, skinless chicken breast or thighs,
• cooked and cubed
• 2 cans (15 ounces) petite-diced tomatoes
• 2 c. water
• 1 tsp. salt
• 2 Tbsp. chili powder
• 1 tsp. cumin
• 1 tsp. dried oregano
• 1 tsp. unsweetened cocoa
• 1/4-1/2 tsp. cinnamon
• 1/4 tsp. crushed red pepper, or to taste
• 1-1/2 Tbsp. flour
• 2 Tbsp. water
• 1 cup frozen corn
• 1 can (16 ounces) kidney beans, rinsed and
• drained
• 1/2 c. cilantro, chopped
• Fresh limes (optional)

Preparation

Step 1

Heat oil in a large pot or Dutch oven. Add onion, sweet potatoes, and pepper; cover and cook over
medium heat 5 minutes, stirring frequently, till onions soften. Quickly stir in garlic and cooked
chicken cubes. Add tomatoes, 2 c. water, salt, and spices. Whisk together flour and 2 Tbsp. water till
smooth; stir into chicken-vegetable mixture. Simmer 10-20 minutes until sweet potatoes are tender,
but not mushy. Add corn and kidney beans; heat through. Remove from heat and stir in cilantro. If
desired, pass lime wedges to squeeze over individual servings.