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Spicy stew with chicken and sweet potatoes


Ragoût épicé au poulet et aux patates douces                                                                             

Ingredients 
 
Sleeps: 6
      1 teaspoon olive oil
    
1 onion, chopped
    
4 cloves minced garlic
    
500 g sweet potatoes, peeled and diced
    
1 orange pepper, seeded and diced
    
500 g chicken breast cooked diced
    
800 g canned tomatoes, diced
    
50 cl of water
    
1 teaspoon salt
    
2 tablespoons chili powder

    
1 teaspoon ground cumin
    
1 teaspoon Dried oregano coffee
    
1 teaspoon cocoa powder
    
1 pinch of cinnamon powder
    
1 1/2 tablespoons flour
    
2 tablespoons water
    
150 g of frozen corn
    
450 grams of red beans, canned, rinsed and drained
    
¼ bunch chopped fresh coriander 

 Method of preparation

 Preparation time: 25minutes  Cooking time: 25minutes   Ready in :50minutes

    
Heat the olive oil in a pan over medium heat. Add onion and garlic and cook, stirring, until onion is translucent, about 5 minutes. Add sweet potato, pepper, chicken, tomatoes and 50 ounces of water. Add salt, pepper, cumin, oregano, cocoa and cinnamon. Increase heat to medium-high and bring to boil. Whisk flour into 2 tablespoons of water and stir in couscous soup.
    
Reduce heat to medium-low, cover and simmer until potatoes are tender but do not crash (10-20 minutes). Stir occasionally to prevent the vegetables from sticking.
    
Once the potatoes are cooked, mix the corn and beans. Cook for a few minutes to warm, then add the coriander before serving.