Spicy Chicken and Jicama Stew
A spicy, hot, comforting stew, chock-full of flavors, textures, and colors. The crispness of the jicama adds a special surprise texture. Serve with French bread or crackers.
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.