Sweet And Spicy Tomato And Pepper Chicken Stew

• 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

1. In Dutch oven, heat oil over medium heat until hot.
2. Add chicken pieces and stir. Cook 5 minutes, stirring often, or until chicken is browned on all sides.
3. Add bell pepper, onions and garlic and cook 6-7minutes or until veggies are softened.
4. Add chili powder, garam masala, nutmeg, ginger, salt and brown sugar. Cook and stir another 2 minutes.
5. 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.
6. Add beans and cook 3 minutes until heated through.
7. Serve over rice and garnish with parsley.

olive oil, chicken, green pepper, onion, garlic, chili powder, garam masala, ground nutmeg, ground ginger, coarse salt, brown sugar, tomatoes, chicken broth, raisins, apple cider vinegar, navy beans, parsley, rice

Taken from www.food.com/recipe/sweet-and-spicy-tomato-and-pepper-chicken-stew-473493 (may not work)