Prep 15 mins
Cook 35 mins
Chicken stew with some Caribbean flair.
- 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.
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.
I loved the mix of flavors of this light stew. The cilantro,ginger, spices and rum really complemented the soup-stew ingredients rather well. After consulting with the posting chef, I decided to try and adapt this into a crock pot recipe and it worked quite well. Directions for this adaptation are as follows: 1) Turn crock pot to high and add onions, peppers and oil. Allow to cook for ten minutes while cutting up the chicken and sweet potatoes. 2) Add the cubed chicken and top with the cubed sweet potatoes (about 1 inch). Mix the broth, rum, lime juice, brown sugar, tarragon, ginger, white pepper, and cayenne together and pour over the ingredients in the crock pot. Cook on high for 3 hours. Thanks Parsley. 3) Add the sliced plantains and cilantro and mix. Mix the cornstarch with a little water into a slurry and mix in. Recover the crock pot and cook for 20-30 minutes until the sauce is thickened and the plantains are tender.
We liked this entry a lot! We really liked the sweet and heat combination. The plantains were a great addition to this stew! This was super easy to throw together and was not boring! I would serve this to guest as well as to family! Excellent Recipe Chef!