I’m a sucker for anything sweet and spicy, so this recipe caught my attention. It was addictive – great flavors and textures, served over brown rice here. A definite keeper.
Sweet and spicy tomato and pepper chicken stew (from Joy of Kosher), ever so slightly modified by me
1 1/2 pound chicken breast, boneless and skinless, cut into 1″ cubes
2 tablespoons olive oil
1 green pepper, diced
2 Spanish onions, diced
2 garlic cloves, minced
1 1/2 tablespoons chili powder
2 teaspoons Garam masala
1/8 teaspoon nutmeg
1/8 teaspoon ground ginger
1/2 teaspoon kosher salt
2 teaspoons brown sugar
1 can diced tomatoes (14.5 ounces)
1 cup chicken broth
1/2 cup raisins
1/4 cup 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, broth, 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. Makes 6 – 8 servings.