Spicy Chicken and Sweet Potato Stew

Ingredients

For 6 servings

• •1 c. à café olive oil
• •1 onion, chopped
• •4 cloves garlic, minced
• •1 lb sweet potato, peeled and cubed
• •1 orange bell pepper, seeded and cubed
• •1 lb cooked chicken breast, cubed
• •1 (28 ounce) can diced tomatoes
• •2 tasse water
• •1 c. à café salt
• •2 c. à soupe chili powder
• •1 c. à café ground cumin
• •1 c. à café dried oregano
• •1 c. à café cocoa powder
• •0.25 c. à café ground cinnamon
• •0.25 c. à café red pepper flakes
• •1.5 c. à soupe all-purpose flour
• •2 c. à soupe water
• •1 tasse frozen corn
• •1 (16 ounce) can kidney beans, rinsed and drained
• •0.5 tasse chopped fresh cilantro

Method

1. 1.Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
2. 2.Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.