Sweet and Spicy Chicken and White Bean Stew

Sweet and Spicy Chicken and White Bean Stew
Photo by Becky Luigart-Stayner

Ingredients

  • ½ cup water
  • 2 tablespoons canola oil
  • 1 (15.5-ounce) can cannellini beans or other white beans, undrained
  • 1 (8-ounce) baking potato, cut into 1/2-inch cubes
  • ½ teaspoon ground coriander
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
  • ½ teaspoon chili powder
  • + 9 more ingredients
    • ½ teaspoon ground cardamom
    • 1 tablespoon chopped peeled fresh lemongrass (about 1 stalk)
    • 2 cups finely chopped onion
    • ¼ cup chopped fresh cilantro
    • 1 cup light coconut milk
    • ¼ teaspoon ground turmeric
    • ¾ pound skinless, boneless chicken breast halves, cut into bite-sized pieces
    • 3 garlic cloves, minced
    • 1/8 teaspoon ground cloves

1. Heat oil in a Dutch oven over medium-high heat. Add cardamom, cloves, and garlic to pan; cook 30 seconds, stirring constantly. Add onion; sauté 8 minutes or until tender. Add chili powder, turmeric, and coriander; cook 30 seconds. Add beans and chicken; stir to coat. Add milk, 1/2 cup water, l...

View full recipe at My Recipes

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