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Sweet and Spicy Tomato and
Pepper Chicken Stew

Sweet and Spicy Chicken Stew



  1. In a Dutch oven, heat olive oil over medium high heat. When hot, add chicken and stir. Sauté, stirring often, for about 5 minutes or until chicken is browned on all sides.
  2. 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.
  3. Add chili powder, Garam masala, nutmeg, ginger, salt, and brown sugar. Sauté, stirring, for another 2 minutes.
  4. 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.
  5. Add beans, stir, and cook for another 2-3 minutes or until beans are heated through.
  6. Serve (over rice, if desired) garnished with chopped parsley.

Nutritional Information, Per Serving: 260 calories; 11 g fat; 2.5 g saturated fat; 330 mg sodium; 23 g carbohydrate; 4 g fiber; 10 g sugars; 19 g protein

Recipe and photo credit: National Chicken Council.


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