Cuban-Style Chicken and Sweet Potato Stew

Cuban-Style Chicken, Black Bean, and Sweet Potato Quick Stew

Ingredients

2 large chicken breasts, cut into chunks

1 large sweet potato, diced

3 cloves of garlic, minced

2 cans (15 oz) black beans, rinsed well

1 can (15 oz) chicken broth

2 Tbsp. chili powder

1 tsp. cumin

2 tsp. olive oil

1 Tbsp. red wine vinegar

Sriracha to taste

salt & pepper to taste

2 c. cooked rice

sour cream (if desired)

Directions

In a skillet with a lid (or pot), heat the olive oil and garlic. Sautee until aromatic and garlic is lightly browned. Add the chicken, sweet potatoes, beans, broth, vinegar, and spices. Stir well, bring to a boil, then lower heat to medium-low and simmer, covered for about 35 minutes. Serve on rice with sour cream on top.