Caribbean Chicken Stew Recipe
Ingredients
1 chicken (about 3 pounds),cut into 8 pieces,skin removed
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons vegetable oil
1 large onion, sliced
1 large green bell pepper,cut in thin strips
2 garlic cloves, crushed through a press
2 Scotch bonnet or jalapeno peppers,seeded and minced
2 teaspoons curry powder
1/2 cup canned cream of coconut
1 cup chicken broth
1 (14 1/2-ounce) can stewed tomatoes
3 ears of fresh corn, shucked and cut into 3-inch lengths
1/4 cup lime juice
3 tablespoons chopped cilantro
Directions
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.
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.
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