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Sweet and Spicy Tomato and Pepper Chicken Stew

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“An inexpensive, delicious and quick meal to throw together. From my local paper. I made two changes, the original recipe called for two medium onions and 2 cans of navy beans, but I only use one of each because it is plenty. Start the rice once you get the pot of everything but the beans simmering.”

Ingredients Nutrition


  1. In Dutch oven, heat oil over medium heat until hot.
  2. Add chicken pieces and stir. Cook 5 minutes, stirring often, or until chicken is browned on all sides.
  3. Add bell pepper, onions and garlic and cook 6-7minutes or until veggies are softened.
  4. Add chili powder, garam masala, nutmeg, ginger, salt and brown sugar. Cook and stir another 2 minutes.
  5. Add tomatoes, broth, raisins and vinegar; stir. Raise heat to medium-high and bring to boil. Reduce heat to low, cover and cook 20-25 minutes or until chicken is tender and cooked through.
  6. Add beans and cook 3 minutes until heated through.
  7. Serve over rice and garnish with parsley.

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