Recipe by *Parsley*
Chicken stew with some Caribbean flair.
Top Review by WiGal
Ya mon, this is good. Loved the colors and was fairly easy to do but felt that it was too sweet so next time I will omit the brown sugar. I followed Chef #67656 advice in her review for doing it in the crock pot and it worked great! Served with bread sticks and a salad. Thanks*Parsley* for sharing. Made while "cruising" the Caribbean during ZWT5 for the Chow Hounds.
- 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 See How It's Made
- 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.