Caribbean Chicken and Squash Stew

Another one pot meal I serve over rice. Once again I double the vegies and liquid making more for the rice. Nice combination of flavors. Enjoy!

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 3  lbs whole chickens
• 1  cup flour
• 1  teaspoon garlic
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 2  tablespoons  oil
• 2  yellow onions
• 1  teaspoon hot red pepper flakes
• 1⁄2 teaspoon thyme
• 1  bay leaf
• 10 3⁄4 ounces chicken broth
• 15  ounces chopped tomatoes
• 1  teaspoon salt
• 1  lb ham or 1  lb Canadian bacon
• 2  yams or 2  sweet potatoes
• 2  zucchini

Directions

1. Cut chicken up into pieces legs, wings, thighs etc --.
2. Peel and chop sweet potatoes. Chop onions, zuchinni and ham.
3. In plastic bag add flour, garlic, salt and pepper.
4. Add chicken pieces to bag one or two at a time. Shake to coat.
5. Heat skillet to medium high heat and brown chicken turning as necessary.
6. When chicken is brown add to large soup pot.
7. In skillet with chicken drippings add onions thyme, bay leaf, crushed hot red pepper flakes and any left over flour mix.
8. Saute until spices and onions are blended and you can smell spices with the onions.
9. Add spiced onions to soup pot with chicken.
10. Pour can of chicken broth into skillet and scrape away any left over flour etc --.
11. Pour soup and tomatoes into soup pot.
12. Add sweet potatoes, ham and stir until chicken and vegies are mixed.
13. Simmer until chicken is done.
14. Last 10 minutes of cooking add zuchinni.
15. Serve when all vegies and chicken are done.