Chicken Stew with Pepper and Pineapple

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 1/2 red onion, finely chopped
• 1 red bell pepper, diced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup pineapple chunks
• 1 can (14.5 ounces) diced tomatoes, drained
• 1/2 cup chicken broth
• 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 tablespoons chopped fresh cilantro

Directions

1. Heat the oil in a large pot over medium heat. Add the garlic and onion and cook, stirring often, until softened, about 5 minutes.
2. Add the bell pepper, cumin, smoked paprika, coriander, salt, and pepper. Cook, stirring, for another minute.
3. Add the pineapple, tomatoes, and chicken broth. Bring to a simmer and cook for 5 minutes.
4. Add the chicken and cook until cooked through, about 10 minutes.
5. Stir in the cilantro and serve.

Interesting Facts

• This stew is a great way to use up any leftovers you have in your fridge.
• The pineapple adds a sweet and tart flavor to the stew, while the bell pepper adds a nice crunch.
• This dish is a great source of protein and can be served with rice or potatoes.