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Tomato and Pepper Chicken Stew

Courtesy of The National Chicken Council 45 minutes prep time Serves 6 to 8 Ingredients: 2 Tbsp olive oil 11/2 lb chicken thigh meat, boneless and skinless, cut into 1-inch cubes 1 green bell pepper, diced 2 Spanish onions, diced 2 cloves garlic, minced 11/2 Tbsp chili powder 2 tsp garam masala 1/8 tsp ground nutmeg 1/8 tsp ground ginger 1/2 tsp salt 2 tsp brown sugar 1 can (14.5 oz) diced tomatoes 1 c low-sodium chicken broth 1/2 c raisins 1/4 c apple cider vinegar 1 can (14.5 oz) white beans, drained and rinsed 4 Tbsp chopped fresh parsley Cooked rice, optional Directions 1) In a Dutch oven or large soup pot, heat olive oil over medium high heat. 2) When hot, add chicken and stir. 3) Saute, stirring often, for about 5 minutes or until chicken is browned on all sides. 4) Add green pepper, onions, and garlic. 5) Stir and reduce heat to medium. Cook, stirring occasionally, for about 6 to 7 minutes or until vegetables are softened. Add chili powder, garam masala, nutmeg, ginger, salt, and brown sugar. Saute, stirring, for another 2 minutes. 6) Add tomatoes, stock, raisins, and vinegar. 7) Stir, raise heat to high and bring to a boil. Reduce heat, cover, and cook for about 25 to 30 minutes or until chicken is tender and cooked through. 8) Add beans, stir, and cook for another 2 to 3 minutes or until beans are heated through. Serve (over rice, if desired) garnished with chopped parsley.

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