Chick-Aribbean Stew

READY IN: 50mins
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.

Ingredients Nutrition


  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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