Spicy Chicken and Sweet Potato Stew

This is an adaptation of an original recipe from allrecipes. It is hailed as my bride's favorite of all stews!

Ingredients-

1 tsp olive oil

1 onion, chopped

4 cloves garlic, mince (I use the jarred minced garlic)

1 lb of sweet potato, peeled & cubed

1 bell pepper, seeded and cubed (colored is best for presentation, but green will work too)

1 lb cooked chicken breast, cubed.  (left over chicken works well here, or a couple boneless breasts cubed and browned too.)

1 or 2 cans of diced tomatoes. ( I like two myself)

2 cups of water

1 tsp salt

2 Tbsp chili powder

1 tsp ground cumin ( I make it a heaping teaspoon)

1 tsp dried oregano

1 tsp cocoa powder, unsweetened of course

¼ tsp ground cinnamon

¼ tsp red pepper flakes (heaping again)

1½ Tbsp all-purpose flour

2 Tbsp water

1 cup frozen corn

1 can kidney beans, drained and rinsed (I prefer the dark in this stew)

What to do:

1. Heat olive oil in a large pot over medium heat.  Stir in onion and garlic cooking until the onion has softened and becomes translucent (5 minutes or so).  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 the flour with the 2 Tbsps of water and stir into the boiling stew - mix well.  Reduce heat to medium-low, cover, and allow to simmer until the potatoes are tender but not mush (10-20 minutes) Stir occasionally to keep from sticking to the bottom.

2. Once the potatoes are tender, stir in corn and kidney beans.  Cook a few more minutes until heated completely.  

ENJOY!!

Leftover Chicken Chili

Last night I baked an extra bone-in chicken breast for our supper - intentionally for leftovers.  There are so many versatile uses for leftover chicken that I usually try to cook an extra bone-in breast when I can. (e.g. casseroles, salad, chicken salad sandwiches, soups, and stews)

I used my extra chicken tonight for a simple version of partially homemade chili.  I know you're thinking "partially homemade?".  Many of the ingredients are canned, jarred, or previously prepared, so it's not a homemade dish, but it's good for cleaning out some of the pantry items!

Ingredients (for tonight anyway...)

2 cans of navy beans (drain & rinse)
2 jars of picante sauce (medium, mild or mixed)
4 cups cubed cooked chicken
2 tsp ground cumin
2 Tbsp olive oil
1 medium onion (peeled & chopped)
2 jalapenos (seeded, chopped)
1 can of chicken broth
Salt, pepper and hot sauce to taste
Shredded cheese, chopped green onions for topping

Directions- 

Heat a heavy bottom pot, or Dutch oven over medium heat. Add olive oil, onions, and jalapeno and saute until softened. (4-5 minutes)

Next, add all other ingredients and bring to a boil.  Reduce heat to simmer for 20-30 minutes, stirring often.

Serve with toppings and tortilla chips or corn bread.

Enjoy!