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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.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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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