Caribbean Chicken Stew

 bartoc
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Prep Time
0
min.
Total Time
2
hr.
Servings

6 to 8 servings

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Make It

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  • Rinse chicken pieces well and place in a large pot (a Dutch oven works well and can be used at the table), along with onions, garlic, bell pepper, tomatoes and seasonings – except hot chilies. Cover with cold water, to a depth of about 2 inches above chicken and vegetables. Bring ingredients to a boil, reduce heat and cover; cook for 30 to 45 minutes, or until chicken is tender. Add more water as required to keep it about 2 inches above ingredients. Lift out chicken pieces at this point; set aside and keep warm. The meat may be removed from bones if desired.
  • Add butternut squash, sweet and white potatoes, and cassava to broth; bring to a boil, then reduce heat to medium. Cover pan and cook until vegetables are tender, stirring carefully. Add hot chilies, corn kernels and coconut milk, bringing liquids to a boil. Add slivered greens of choice, along with salt and pepper to taste; cook just until greens are wilted.
  • Return chicken to pan, cooking briefly to heat throughout. Add lime juice and top with toasted cassava meal and chopped fresh herbs.

Notes

Inspired by the many versions of pepper pot soup found on all the islands. The exact quantity of vegetables is not critical, as long as they are as plentiful as the chicken and the broth is very rich. We prefer cooking with a mild oregano such as Origanum majoricum, but a very robust Greek type O. vulgare or O. onites, or Spanish thyme (Plectranthus amboinicus) with the same flavor, would be more traditional in the Caribbean.

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