Caribbean chicken stew

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zrebiec Posted: Sun, Dec 21 2008 12:19 PM

This was very popular with my family tonight.
It can be made with sweet potatoes instead of pumpkin/squash. It can be made up to 3 days ahead and is freezable.

Caribbean Chicken Stew.

3tbsp all purpose flour
1/2 tsp (2mL)each salt and pepper.
2lbs (1kg) Chicken thighs.
2 tbsp (25mL) vegetable oil.
1 large onion.
2 cloves garlic minced
2 jalapeno peppers seeded and finely chopped or 1/4 tsp hot pepper flakes.
1 1/2 tsp curry powder or 1 tbsp curry paste
1 tsp dried thyme.
1/2 tsp marjoram.
1 1/2 cups chicken stock.
1 3/4 lbs squash/pumpkin cubed or 3 sweet potatoes
2 zucchini
1/4 cup coriander or parsley.
In plastic bag combine flour, salt and pepper. In batches add chicken. Shake to coat. In Dutch oven, heat half the oil over medium heat. Brown chicken about 6 mins. Transfer to a plate. Add remaining oil to pan, reduce heat to medium. Add onion, garlic, jalapenos, curry powder thyme and marjoram. Cook for 5 mins or until softened. Add stock. Bring to boil. Return chicken and any juices to pan; cover and simmer for 20 mins.
Add peeled (I leave skins on as they are fine to eat as well)and cut pumpkin and zucchini in chunks. Add squash, simmer 15 mins. Add zucchini. cook 5 mins. When ready to serve, stir in coriander.

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