Sweet and Spicy Chicken and White Bean Stew

Sweet and Spicy Chicken and White Bean Stew

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons canola oil

  • ½

    teaspoon ground cardamom

  • teaspoon ground cloves

  • 3

    garlic cloves, minced

  • 2

    cups finely chopped onion

  • ½

    teaspoon chili powder

  • ¼

    teaspoon ground turmeric

  • ½

    teaspoon ground coriander

  • 1

    (15.5-ounce) can cannellini beans or other white beans, undrained

  • ¾

    pound skinless, boneless chicken breast halves, cut into bite-sized pieces

  • 1

    cup light coconut milk

  • ½

    cup water

  • 1

    tablespoon chopped peeled fresh lemongrass (about 1 stalk)

  • 1

    (14.5-ounce) can fire-roasted diced tomatoes, undrained

  • 1

    (8-ounce) baking potato, cut into ½-inch cubes

  • ¼

    cup chopped fresh cilantro

Directions

1. Heat oil in a Dutch oven over medium-high heat. Add cardamom, cloves, and garlic to pan; cook 30 seconds, stirring constantly. Add onion; sauté 8 minutes or until tender. Add chili powder, turmeric, and coriander; cook 30 seconds. Add beans and chicken; stir to coat. Add milk, 1/2 cup water, lemongrass, tomatoes, and potato to pan. Cover, reduce heat, and simmer 30 minutes or until potato is tender. Serve with cilantro. Nutritional Information Amount per serving Calories: 364 Calories from fat: 29% Fat: 11.7g Saturated fat: 3.7g Monounsaturated fat: 4.4g Polyunsaturated fat: 2.8g Protein: 27.3g Carbohydrate: 37.5g Fiber: 6.7g Cholesterol: 49mg Iron: 3.8mg Sodium: 544mg Calcium: 82mg


Nutrition

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