Caribbean Chicken Stew Recipe
Ingredients
| All purpose flour | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 2 lbs skinless chicken thighs | ||
| Vegetable oil | 2 Tablespoon | |
| Onion | 1 Large, chopped | |
| Garlic | 2 Clove (5gm), finely chopped | |
| Curry powder | 1 1/2 Teaspoon | |
| Dried thyme | 1 Teaspoon | |
| Dried marjoram | 1/2 Teaspoon | |
| Red pepper flakes | 1/4 Teaspoon | |
| Chicken stock | 1 1/2 Cup (16 tbs) | |
| 3 sweet potatoes, peeled and cut into 2-inch (5 cm) chunks | ||
| 1/4 cup chopped fresh coriander or parsley | ||
Directions
1. In a heavy plastic bag, shake together flour, salt and pepper. In batches, add chicken; shake to coat. In a large Dutch oven, heat half the oil over medium-high heat; brown chicken on all sides. Transfer to a plate.
2. Add remaining oil to pan. Reduce heat to medium. Add onion, garlic, curry powder, thyme, marjoram and red pepper flakes; cook, stirring, for 5 minutes or until vegetables are softened.
2. Add remaining oil to pan. Reduce heat to medium. Add onion, garlic, curry powder, thyme, marjoram and red pepper flakes; cook, stirring, for 5 minutes or until vegetables are softened.
Chef
