Chicken stew with some Caribbean flair.
Make and share this Chick-Aribbean Stew recipe from Food.com.
- 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
- 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.
- Dissolve the cornstarch in the broth; add to pot. Add rum, lime juice, brown sugar, yams and plantains. Heat to boiling.
- 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.