Spicy Chicken Stew
This spicy chicken stew is perfect during the cold winter months. Serve over rice for a delicious, hearty meal.
Servings: 4 servings
Calories: 279kcal
Ingredients
- 7-10 pieces of chicken
- 1/2 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- salt and pepper to taste
- 4 tbsp olive oil
- 1 15 oz diced tomatoes
- 1 15 oz tomato sauce
- 1/4 cup of white wine or chicken stock for deglazing the pan
- 1 cup of water
- 1 medium onion
- 2 garlic cloves
- 1/2 green bell pepper
- 1/2 scotch bonnet pepper
- 1/2 cup corn
- 2-3 carrots
- 2 potatoes
- salt and pepper to taste
Instructions
- Season the chicken with chili powder, granulated garlic, paprika, cayenne pepper, salt, and pepper.
- Drizzle the olive oil all over the chicken and then refrigerate the chicken for a minimum of one hour.
- Heat some oil in a large skillet over medium-high heat.
- Cook the chicken for 5 minutes on each side and then remove it from the skillet and set aside.
- Add the onions and peppers and cook until translucent.
- Stir in the garlic and cook until fragrant.
- Add the wine and reduce by half.
- Season with salt and pepper.
- Place the chicken back in the skillet along with the tomato sauce and water.
- Add the corn, potatoes, and carrots.
- Cover and cook until the chicken and veggies are fully cooked through.
- Check for seasoning and serve over white fluffy rice.
Nutrition
Serving: 4g | Calories: 279kcal | Carbohydrates: 33g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 657mg | Potassium: 1235mg | Fiber: 7g | Sugar: 10g | Vitamin A: 6450IU | Vitamin C: 47.7mg | Calcium: 98mg | Iron: 6.3mg