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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Chicken stew with some Caribbean flair. Ingredients:
2 tablespoons oil |
1 small onion, chopped |
1 green bell pepper, diced |
3 garlic cloves, minced |
2 1/2 lbs boneless skinless chicken breasts, cut into 2-inch pieces |
3 1/2 cups chicken broth |
3 teaspoons cornstarch |
1/2 cup dark rum |
1 teaspoon lime juice |
1/4 cup packed brown sugar |
2 1/2 lbs yams, peeled and cut into 1-inch chunks (can use sweet potatoes) |
3 plantains, peeled and sliced into 1/2-inch slices |
3/4 teaspoon freshly ground ginger |
1/4 teaspoon white pepper |
1/2 teaspoon salt (to taste) |
1/8-1/4 teaspoon cayenne pepper |
2 teaspoons dried tarragon |
1/8 cup chopped fresh cilantro |
Directions:
1. In a large soup pot, on med-high heat, heat oil. Add onion, green pepper and garlic. Add chicken pieces and brown on all sides.
2. Dissolve the cornstarch in the broth; add to pot. Add rum, lime juice, brown sugar, yams and plantains. Heat to boiling.
3. Reduce heat, add the spices and herbs; cover and simmer (stirring occasionally) for 25-35 minutes or until yams and plantains are tender and chicken is done.
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