Caribbean Chicken and Squash Stew

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

Another one pot meal I serve over rice. Once again I double the vegies and liquid making more for the rice. Nice combination of flavors. Enjoy!

Ingredients Nutrition

Directions

  1. Cut chicken up into pieces legs, wings, thighs etc --.
  2. Peel and chop sweet potatoes. Chop onions, zuchinni and ham.
  3. In plastic bag add flour, garlic, salt and pepper.
  4. Add chicken pieces to bag one or two at a time. Shake to coat.
  5. Heat skillet to medium high heat and brown chicken turning as necessary.
  6. When chicken is brown add to large soup pot.
  7. In skillet with chicken drippings add onions thyme, bay leaf, crushed hot red pepper flakes and any left over flour mix.
  8. Saute until spices and onions are blended and you can smell spices with the onions.
  9. Add spiced onions to soup pot with chicken.
  10. Pour can of chicken broth into skillet and scrape away any left over flour etc --.
  11. Pour soup and tomatoes into soup pot.
  12. Add sweet potatoes, ham and stir until chicken and vegies are mixed.
  13. Simmer until chicken is done.
  14. Last 10 minutes of cooking add zuchinni.
  15. Serve when all vegies and chicken are done.

Reviews

(1)
Most Helpful

Excellent! Half the recipe was 3 chicken breasts, which I boned and added back right before serving. 3 cups of cooked rice was the perfect amount with our half recipe. Used a yellow squash and about half the Can. bacon called for (so expensive!), so we upped the peppers a tad. Really different and delicious!

deb12 October 03, 2006

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