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    You are in: Home / Recipes / Chick-Aribbean Stew Recipe
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    Chick-Aribbean Stew

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on June 10, 2009

      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.

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    • on June 20, 2007

      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.

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    • on February 27, 2006

      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!

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    • on March 08, 2006

      I liked the flavor in this recipe alot and it is one I would prepare again with changes. This time I only used 1 plantain instead of the 3 on the ingredient list. Next time I would completely leave them out. I have found my family just doesn't care for the taste or texture of plantains this way. I also stirred in the fresh cilantro at the end of the cooking time instead of simmering it in the stew during the cooking time. I liked the mild flavor and the rest of the ingredients. The result was more soup like than stew like...probably because I left out the 2 additional plantains. Next time I will replace them with other veggies or up the ingredients listed. I served this with a loaf of homemade bread and a green salad. Thank you for an enjoyable dinner. Good luck in the contest!

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    Nutritional Facts for Chick-Aribbean Stew

    Serving Size: 1 (509 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 521.9
    Calories from Fat 56
    Total Fat 6.2 g
    Saturated Fat 1.2 g
    Cholesterol 82.2 mg
    Sodium 589.7 mg
    Total Carbohydrate 70.9 g
    Dietary Fiber 7.5 g
    Sugars 18.4 g
    Protein 38.2 g

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