March 18th 2011

Chicken, Sweet Potato and Bean Stew

It’s still a little chilly out, which makes for warming stews a great dinner option. Chocked-full of silken sweet potatoes, tender chicken, a hint of ginger, creamy beans, and a little spice, this warming stew is excellent on it’s own or served atop brown basmati rice, quinoa, or millet.

2 tablespoons canola oil

8 boneless, skinless chicken thighs, cut into 1-inch cubes

1 large onion, chopped

1 large green bell pepper, chopped

1 large red bell pepper, chopped

3 cloves garlic, finely chopped

1 tablespoon minced fresh ginger

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

Sea salt and fresh ground pepper to taste

1 pound sweet potatoes, peeled and chopped into 1-inch cubes

1 (15oz) can kidney beans, drained and rinsed

2 cups chicken broth or stock

2 tablespoons freshly chopped cilantro

In a large nonstick skillet, heat half the oil. Add the chicken and brown on all sides, about 8 to 10 minutes. Transfer to a plate.

Add the remaining oil the the pan. Add the onion, peppers, garlic, ginger, chili powder, cumin, salt, and pepper. Stir often, until cooked through, about 3 to 5 minutes.

Add the sweet potatoes, kidney beans, and chicken broth. Bring to a boil. Re-add the chicken. Cover and let simmer until potatoes and tender and chicken is cooked through, about 10 minutes. Uncover. Let cook until thickened, about 5 minutes. Top with cilantro.

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Andrew loves art and design, and pursues his studies in his final year at the Ontario College of Art and Design. He loves seeking out new artists and giving them their dues, and in his spare time, focuses on his own abstract sculpture.