Spicy Chicken and Jicama Stew
Use up to 3 pounds chicken (preferably thighs). Leftover chicken is perfect.
While the jicama offers an especially delightfully crisp texture, diced potatoes can be used as a substitute.
Substitute heavy cream for the sour cream if desired.
To thicken, thoroughly mix 2 tablespoons cornstarch with 1/2 cup cold water and very gradually add to the stew until desired thickness is achieved. Continue cooking for at least another minute.