Chicken, Ethnic, Rice, Stews
1 tbsp EVOO
1 med red onion finely chopped
1 med green bell pepper finely chopped
2 small carrots chopped
1/2 cups celery chopped
3 cloves garlic minced
2 tablespoons fresh ginger minced
1 tablespoon curry powder
1 (14oz) can Rotel Tomatoes drained
1 bay leaf
4 cups chicken or vegetable broth
1 large sweet potato peeled & cut into ½" pieces
1 1/2 cups shelled edamame
1/4 cup peanut butter creamy or crunchy or almond butter
1/4 cup fresh cilantro chopped
1 (5-oz) bag baby spinach torn into bite size pieces
1/2 teaspoon salt
coarsely ground black pepper
chicken thighs or breasts cooked & shredded or chopped
Cooked rice white or brown
Heat EVOO in a 4-quart Dutch oven over medium heat. Add onion, bell pepper, carrots & celery. Sauté until soft & translucent, about 5 minutes.
Add garlic, ginger, curry powder & sauté until fragrant, about 1 minute.
Do not brown garlic. Add tomatoes & bay leaf. Cook, uncovered, until tomatoes are slightly reduced, about 3 minutes.
Add broth & sweet potato and bring to a boil. Reduce heat to low and simmer about 8 minutes. Stir in edamame and peanut butter until combined. Stir in chicken. Cook until thoroughly heated, about 2 minutes. Stir in cilantro & spinach until spinach wilts. Season with salt & pepper.
Serve over cooked rice.