Southwest Chicken Stew

3 large chicken breasts, cut into 1 1/2-2-inch pieces (about 1 1/2-2 lbs.)
2 tsps, ground cumin
1 tsp. salt
1/4 tsp black pepper
2 Tbls. olive oil
1 tsp smoked paprika
2 cups chicken broth
1 cup salsa
2 tsp. minced garlic
3 large sweet potatoes, peeked and cut into chunks (about 2 pounds)
1-2 cans (15-oz) black beans, rinsed and drained
1/2 jar (12-oz) roasted red bell peppers, cut into thin strips or fresh pepper
1/2 cup fresh chopped cilantro
fresh lime wedges

1. Sprinkle Chicken with 1 tsp cumin, 1/2 tsp salt, 1;8 tsp black pepper. In skillet heat olive oil and brown chicken for about 10 minutes.
2. Add sweet potatoes and beans and peppers. Top with broth and salsa mixed together with paprika, garlic, 1 tsp cumin, 1/2 tsp salt and 1/8 tsp pepper.
3. Cover and cook on low about 1/2-2 hours. Spoon onto platter or deep bowl and garnish with fresh cilantro and fresh lime wedges to be squeezed on each serving and serve with rice or quinoa.