CARIBBEAN CHICKEN STEW
I lived with a West Indian family for awhile and enjoyed watching them cook. I lightened up this recipe by leaving out the oil and sugar, removing the skin from the chicken and using chicken sausage. It's just as good. -Joanne Iovino, Kings Park, New York
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a bowl, combine ketchup, garlic, sugar, pepper sauce and, if desired, browning sauce; stir in seasonings. Add chicken thighs, sausage and vegetables. Cover; refrigerate 8 hours or overnight., Transfer chicken mixture to a 4- or 5-qt. slow cooker. Cook, covered, on low 6-8 hours or until chicken is tender.
Nutrition Facts : Calories 309 calories, Fat 14g fat (4g saturated fat), Cholesterol 131mg cholesterol, Sodium 666mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
ISLAND STYLE CHICKEN STEW
This recipe combined really unique flavors that might make you think it is too weird to try. But, I promise, it is so delicious. The flavors work brilliantly together.
Provided by Lindsey Cook
Categories Chicken
Time 45m
Number Of Ingredients 18
Steps:
- 1. In a large bowl combine chicken breasts, jalepeno, green onions, garlic, tomatoes, coconut milk, soy sauce, teriyaki sauce, thyme, leeks, and salt and pepper. Let marinate for about an hour.
- 2. In a medium dutch oven, warm olive oil. Add chicken breasts and brown on each side (about 3 minutes per side). Remove breasts and chop into small chunks.
- 3. Add chicken back to the dutch oven and pour marinade over top. Add in bouillon, red onion, carrots, red wine, and sriracha sauce. Bring to a boil, then let simmer for about 30 minutes.
JAMAICAN BROWN STEW CHICKEN
I've been wanting to make this for a while since I love any kind of braised or stewed chicken recipes, especially ones that have similar ingredients as jerk chicken. While I might make a few adjustments next time, this really did come out amazingly well. Serve over steamed rice with green peas and garnish with fresh thyme.
Provided by Chef John
Time 14h
Yield 8
Number Of Ingredients 21
Steps:
- Place habanero, thyme, garlic, ginger, light parts of green onions, brown sugar, black pepper, kosher salt, smoked paprika, allspice, and vinegar for marinade into a large mixing bowl and whisk to combine.
- Make 2 slices into the skin side of each thigh, perpendicular to the bone, about 1 inch apart, cutting all the way down to the bone. Add chicken thighs to the marinade and toss thoroughly until evenly coated. Place a piece of plastic wrap over the chicken and transfer to the refrigerator, 12 hours or overnight. If possible, toss several times during the marinating time.
- Remove the chicken from the marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
- Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking hot. Add chicken and brown well on both sides, about 5 minutes, working in batches if necessary. Once all the chicken is browned, remove to the marinade bowl and reserve.
- Heat the same pan over medium-high heat. Add onion and a pinch of salt; saute in the fat until golden brown, 3 to 5 minutes. Add 1 tablespoon brown sugar and cook until everything caramelizes and turns a dark brown, 3 to 5 minutes more.
- Carefully add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
- Reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is tender and no longer pink in the centers, and the sauce has reduced and thickened, 1 to 1 1/2 hours, skimming the excess fat that comes to the top and basting the chicken with the sauce occasionally. Taste and adjust seasoning. Toss in reserved sliced green onions. Serve immediately.
Nutrition Facts : Calories 342.7 calories, Carbohydrate 13.8 g, Cholesterol 91.3 mg, Fat 20.2 g, Fiber 1.4 g, Protein 25.4 g, SaturatedFat 4.8 g, Sodium 1318.6 mg, Sugar 9.6 g
ISLAND CHICKEN STEW
Make and share this Island Chicken Stew recipe from Food.com.
Provided by Phoebe in Sandpoint
Categories Stew
Time 45m
Yield 8 serving(s)
Number Of Ingredients 27
Steps:
- Cook chicken, onion and garlic in olive oil for 5-7 minutes in a hot skillet.
- Melt butter in a large stock pot and add the flour, stirring constantly for 2 minutes to make a roux. Add 4 cups of 1/2 and 1/2 and whisk until smooth. Add chicken stock, papaya, sweet potatoes, red pepper, scotch bonnet pepper, curry paste, grated ginger, zante currents, coconut, orange zest, orange juice, marjoram, salt, pepper, and wine and simmer for 1/2 hour.
- Steam spaghetti squash for 10-15 minutes and scrape out into a bowl.
- Mound squash into a bowl or deep plate, ladle some chicken stew around it, top with sour cream and sprinkle on grated coconut, mango and papaya.
Nutrition Facts : Calories 685.3, Fat 45.8, SaturatedFat 24.4, Cholesterol 124.8, Sodium 580.8, Carbohydrate 44.1, Fiber 5.3, Sugar 17.5, Protein 26
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