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Caribbean Chicken Stew

Web20.Chickens's picture
Ingredients
  Chicken 3 Pound, cut into 8 pieces, skin removed
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Vegetable oil 2 Tablespoon
  Onions 1 Large, sliced
  Green bell peppers 1 Large, cut into thin strips
  Garlic 2 Clove (10 gm), crushed through a press
  Jalapeno peppers/Scotch bonnet 2 , seeded and minced
  Curry powder 2 Teaspoon
  Canned cream of coconut 1⁄2 Cup (8 tbs)
  Chicken broth 1 Cup (16 tbs)
  Canned stewed tomatoes 14 1⁄2 Ounce
  Corn ears 3 , shucked and cut into 3-inch lengths
  Lime juice 1⁄4 Cup (4 tbs)
  Chopped cilantro 3 Tablespoon
Directions

1. Season chicken lightly with salt and pepper. Heat oil in a Dutch oven and cook chicken over medium-high heat, turning once or twice, until browned, about 8 minutes. Remove from pan. Reduce heat to medium, add onion, bell pepper, and garlic, and cook until onion is softened, about 5 minutes. Add Scotch bonnet peppers, curry powder, cream of coconut, broth, and tomatoes.
2. Return chicken to pan, cover, and simmer 15 minutes. Add corn and simmer, covered, 15 minutes, until corn and chicken are tender and juices run clear when chicken is pricked. Stir in lime juice and cilantro and simmer, uncovered, 3 minutes longer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken
Servings: 
6

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1 Comment

Anonymous's picture
like it