Spicy Chicken and Mixed Potato Stew

This spicy chicken and mixed potato stew came out delicious, and it was very comforting. I love the mix of different seasonings and potatoes. It tastes so good, you could eat it with bread.

The good thing about this stew is that you can enjoy it alone or with brown rice, pasta, or even on top of mashed potatoes.

On winter days this will be an amazing comfort dish. In my home, it does not matter if it’s winter or summer we love to eat different stews and soups. It’s just a tradition.

I hope you try it and enjoy it!

Ingredients

1 teaspoon olive oil

1/4 onion, chopped

2cloves garlic, minced

1 sweet potato, peeled and cubed

1 potato, peeled and cubed

2 mini bell peppers, seeded and cubed

2 chicken breast, cubed

1 (28 ounces) can of crushed tomatoes

2 cups chicken stock

1 1/2 teaspoon salt

1/4 pepper flakes

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

¼ teaspoon ground cinnamon

¼ teaspoon red pepper flakes

1 ½ tablespoons all-purpose flour and 2 tablespoons water to dissolve flour.

1 cup frozen corn

1 cup kidney beans, rinsed and drained

1//4 cup chopped fresh cilantro

Instructions

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.

Add sweet potato, potato, bell peppers, chicken, crushed tomatoes, and chicken stock.

Add salt, chili powder, cumin, oregano, pepper, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil.

Add dissolved flour, and stir into boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are fork tender about 15-20 minutes.

Stir occasionally to keep it from sticking.

Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes then stir in cilantro and cook for 5 more minutes.

Serve and Enjoy!