Name: Sweet and Spicy Tomato and Pepper Chicken Stew
Ingredients: 1½ pound chicken thigh meat (boneless and skinless, cut into 1-inch cubes); 2 tablespoon olive oil; 1 green pepper (diced); 2 Spanish onions (diced); 2 cloves garlic (minced); 1 ½ tablespoon chilli powder; 2 teaspoon Garam masala; 1/8 teaspoon ground nutmeg; 1/8 teaspoon ground ginger; 1/2 teaspoon Kosher salt; 2 teaspoon 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 tablespoon chopped fresh parsley

Sweet and Spicy Tomato and Pepper Chicken Stew

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Servings

Ingredients

1½ pound chicken thigh meat boneless and skinless, cut into 1-inch cubes
2 tablespoon olive oil
1 green pepper diced
2 Spanish onions diced
2 cloves garlic minced
1 ½ tablespoon chilli powder
2 teaspoon Garam masala
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 teaspoon Kosher salt
2 teaspoon 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 tablespoon chopped fresh parsley

Instructions

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