Caribbean Chicken Stew Recipe


Difficulty LevelEasyHealth IndexAverage
CourseMain Ingredient


 Chicken3 Pound, cut into 8 pieces, skin removed
 Salt1⁄2 Teaspoon
 Freshly ground pepper1⁄4 Teaspoon
 Vegetable oil2 Tablespoon
 Onions1 Large, sliced
 Green bell peppers1 Large, cut into thin strips
 Garlic2 Clove (10 gm), crushed through a press
 Jalapeno peppers/Scotch bonnet2 , seeded and minced
 Curry powder2 Teaspoon
 Canned cream of coconut1⁄2 Cup (8 tbs)
 Chicken broth1 Cup (16 tbs)
 Canned stewed tomatoes14 1⁄2 Ounce
 Corn ears3 , shucked and cut into 3-inch lengths
 Lime juice1⁄4 Cup (4 tbs)
 Chopped cilantro3 Tablespoon

Nutrition Facts

Serving size

Calories 759 Calories from Fat 304

% Daily Value*

Total Fat 34 g52.4%

Saturated Fat 10.3 g51.3%

Trans Fat 0 g

Cholesterol 152 mg

Sodium 583.8 mg24.3%

Total Carbohydrates 64 g21.4%

Dietary Fiber 7.5 g30.1%

Sugars 24 g

Protein 53 g106.8%

Vitamin A 28.1% Vitamin C 85.7%

Calcium 8.8% Iron 26.4%

*Based on a 2000 Calorie diet


1. Season chicken lightly with salt and pepper. Heat oil in a Dutch oven and cook chicken over medium-high heat, turning once or twice, until browned, about 8 minutes. Remove from pan. Reduce heat to medium, add onion, bell pepper, and garlic, and cook until onion is softened, about 5 minutes. Add Scotch bonnet peppers, curry powder, cream of coconut, broth, and tomatoes.
2. Return chicken to pan, cover, and simmer 15 minutes. Add corn and simmer, covered, 15 minutes, until corn and chicken are tender and juices run clear when chicken is pricked. Stir in lime juice and cilantro and simmer, uncovered, 3 minutes longer.



Anonymous says :

like it
Posted on: 12 July 2010 - 2:17pm