Best Spicy Chicken And Jicama Stew Recipes

JICAMA CHICKEN SAUTE

Steps:

• Sprinkle the chicken cubes with salt and 1/2 teaspoon of the curry powder.
• In a small bowl, combine the broth, onions, crushed red pepper and remaining curry powder; set aside.
• In wok, heat oil over medium high heat.
• Add the chicken; cook and stir until browned.
• Add jicama and bell pepper to wok.
• Cook 3 minutes, stirring often.
• Add broth mixture; cook and stir 3 minutes or until heated through.
• Serve over rice and garnish with peanuts.

SPICY CHICKEN AND ALMOND STEW

Steps:

• Season the chicken with 1 teaspoon salt and a couple turns of black pepper. Heat a Dutch oven over medium-high heat. When hot, pour in 2 tablespoons vegetable oil. Add the chicken and cook, turning often, until brown on all sides, about 6 minutes; transfer to a bowl and set aside.
• Add the remaining 1 tablespoon vegetable oil to the pot and reduce the heat to medium. Add the onion, garlic, ginger and 1 teaspoon salt. Cook until the onion is softened, about 5 minutes. Add the sweet potato, apple, cayenne, chicken broth and 3 cups water; bring to a simmer. Stir in the kale, tomato and almond butter and simmer until the vegetables are tender, 10 to 15 minutes.
• Return the chicken to the pot and simmer until just cooked through, about 5 minutes. Serve topped with the cilantro.

SPICY CHICKEN AND SWEET POTATO STEW

Steps:

• 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.
• Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.

SLOW-COOKER SPICY CHICKEN STEW

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix potatoes, corn, carrots, celery, onion and garlic. Stir in salsa, cumin, chili powder and pepper. Place chicken on top of vegetable mixture. Pour broth over ingredients.
• Cover; cook on High heat setting 4 hours.
• Remove chicken from slow cooker to plate. Shred using 2 forks. Return chicken to slow cooker. Stir tortilla strips into stew. Garnish with cilantro.