Chicken Stew
A Delicious Stew Made With Fragrant Spices

Chicken Stew with fragrant spices and beans

Chicken Stew has always been a comfort food for our family. This version is a different twist on the usual stew. The flavors of cinnamon, cumin, ginger, cilantro and garlic blend together to give this recipe lots of character.

Once you have all the ingredients set out it comes together quickly and the smell of all those spices simmering will have everyone in the house asking what you're cooking.

We like to use Garbanzo beans in our stew but you could also substitute with any other bean you prefer. Black beans, kidney beans and white beans would all work just as well.

Keep It Cool

Here is a handy tip. When you get to the part where the corn starch is mixed with water, just make sure that the water is cool and not warm or hot.

Corn starch will clump up and become useless when mixed with any warm liquid. After it has been mixed with cool water, it can then be mixed into hot liquids.

Chicken Stew Recipe

Prep Time: 15 min

Cook Time: 30 min

Ingredients:

1 1/2 pounds boneless, skinless chicken thighs, cut into bite size pieces
1 1/2 TBLS olive oil
1 chopped onion
1 red bell pepper, thinly sliced
2 minced cloves garlic
1/2 tsp black pepper
1/2 tsp ground cinnamon
1/4 tsp ground cumin
1 tsp ground ginger
1 - 15 ounce can drained garbanzo beans
3/4 cup gold raisins
14 ounces chicken broth
1 Tablespoon corn starch, mixed with 2 Tablespoons cool water
1 Tablespoon lemon juice

Preparation:

In large frying pan at medium high, heat the olive oil.
Add chicken and stirring often, cook until both sides of chicken pieces are brown, about 10 minutes.
Remove chicken from frying pan to a plate.
To the same pan, add red bell pepper and onions; cook until just about tender, 6 minutes.
Add garlic, cumin, black pepper, cinnamon and ginger.
Stir frequently and cook for a minute.
Add chicken broth, beans, raisins and cooked chicken pieces.
Increase heat and bring mixture up to a simmer
Then, reduce heat, cover and cook 15 minutes.
Keep everything at a simmer and pour in corn starch mixture and stir well.
Simmer a few minutes more until sauce is thickened.
Remove from heat; stir in lemon juice.

Serve over rice or egg noodles