Sweet And Spicy Tomato And Pepper Chicken Stew - cooking recipe

Ingredients

2 tablespoons olive oil
1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
1 green pepper, chopped into 1-inch pieces
1 medium onion, chopped into 1-inch pieces
2 garlic cloves, minced
1 1/2 tablespoons chili powder
2 teaspoons garam masala
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 teaspoon coarse salt
2 teaspoons brown sugar, packed
1 (14 1/2 ounce) can diced tomatoes, undrained
1 cup chicken broth
1/2 cup raisins
1/4 cup apple cider vinegar
1 (14 1/2 ounce) can navy beans, drained and rinsed
4 tablespoons chopped parsley
hot cooked rice

Preparation

In Dutch oven, heat oil over medium heat until hot.
Add chicken pieces and stir. Cook 5 minutes, stirring often, or until chicken is browned on all sides.
Add bell pepper, onions and garlic and cook 6-7minutes or until veggies are softened.
Add chili powder, garam masala, nutmeg, ginger, salt and brown sugar. Cook and stir another 2 minutes.
Add tomatoes, broth, raisins and vinegar; stir. Raise heat to medium-high and bring to boil. Reduce heat to low, cover and cook 20-25 minutes or until chicken is tender and cooked through.
Add beans and cook 3 minutes until heated through.
Serve over rice and garnish with parsley.