I love Cajun food but I don't like it very hot...hmmm is that an oxymoron? LOL!!! I don't like my foods so hot that I can't taste the flavor of the food. I like it a little hot where it just has a bit of zippiness to it. This stew is really easy to make as it all goes in one pot on top of the stove. You will have a lot leftover too so freeze the rest and have it for another night. To see how I made this Cajun Chicken Stew, keep reading.
- 2 (15 oz cans) of kidney or pink beans, rinsed and drained
- 4-5 small-medium sweet potatoes, peeled and cut into chunks
- 1 medium onion, chopped
- 1 small green pepper, chopped
- 1 small red pepper, chopped
- 1 (15 oz can) diced tomatoes, undrained
- 1 (15 oz) can diced tomatoes with chili peppers, undrained
- 1 tbsp. Cajun seasoning
- 4 cloves of garlic, chopped
- 1 tbsp. vegetable oil
- ¼ cup creamy peanut butter
- 1 lb. boneless skinless chicken breasts, cut into chunks
- salt and pepper, to taste
- In a large non stick Dutch oven heat the oil over medium low heat. When oil is hot add the onions, garlic and peppers and cook until soft, about 5-7 minutes
- Add the beans, tomatoes and seasonings. Stir to combine.
- Add in the sweet potatoes and the chicken, cover and cook over low heat for about an hour and 15 minutes, Stirring occasionally.
- During the last 15 minutes of cooking whisk in the peanut butter and stir to combine.
- Serve and enjoy!
For a twist on classic tacos why not try Cajun Chicken Tacos from Healthy Delicious