ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sweet and Spicy Chicken and White Bean Stew

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 4 servings (serving size: 1 3/4 cups stew and 1 tablespoon cilantro)
"Lemongrass lends a hint of citrus to this stew." —Lindsay Weiss, Overland Park, KS

Ingredients

  • 2 tablespoons canola oil
  • 1/2 teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • 3 garlic cloves, minced
  • 2 cups finely chopped onion
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1 (15.5-ounce) can cannellini beans or other white beans, undrained
  • 3/4 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
  • 1 cup light coconut milk
  • 1/2 cup water
  • 1 tablespoon chopped peeled fresh lemongrass (about 1 stalk)
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
  • 1 (8-ounce) baking potato, cut into 1/2-inch cubes
  • 1/4 cup chopped fresh cilantro

Nutrition Information

  • calories 364
  • caloriesfromfat 29 %
  • fat 11.7 g
  • satfat 3.7 g
  • monofat 4.4 g
  • polyfat 2.8 g
  • protein 27.3 g
  • carbohydrate 37.5 g
  • fiber 6.7 g
  • cholesterol 49 mg
  • iron 3.8 mg
  • sodium 544 mg
  • calcium 82 mg

How to Make It

  1. Heat oil in a Dutch oven over medium-high heat. Add cardamom, cloves, and garlic to pan; cook 30 seconds, stirring constantly. Add onion; sauté 8 minutes or until tender. Add chili powder, turmeric, and coriander; cook 30 seconds. Add beans and chicken; stir to coat. Add milk, 1/2 cup water, lemongrass, tomatoes, and potato to pan. Cover, reduce heat, and simmer 30 minutes or until potato is tender. Serve with cilantro.

  2. Wine note: With its layered spices and distinctly Asian ingredients, this chicken and bean stew finds its match in an off-dry riesling like Blue Fish Sweet Riesling 2007 ($11) from Germany. The wine's peachy, tropical sweetness nicely balances the heat of the dish, while its vibrant acidity cuts through the richness of coconut milk. —Jeffery Lindenmuth

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.