Caribbean Chicken and Squash Stew
"A nice hot stew to serve on those cold winter nights. We serve this over rice."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (410.1 g)
- Calories 610.3
- Total Fat - 32 g
- Saturated Fat - 8.6 g
- Cholesterol - 621.7 mg
- Sodium - 1110.3 mg
- Total Carbohydrate - 9.4 g
- Dietary Fiber - 3.1 g
- Sugars - 3.1 g
- Protein - 68.5 g
- Calcium - 128.9 mg
- Iron - 8.2 mg
- Vitamin C - 14 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Cut chicken up into pieces legs, wings, thighs etc --.
Step 2
Peel and chop sweet potatoes. Chop onions, zuchinni and ham.
Step 3
In plastic bag add flour, garlic, salt and pepper. Add chicken pieces to bag one or two at a time. Shake to coat.
Step 4
Add oil to skillet heat to medium high heat and brown chicken turning as necessary. When chicken is brown add to large soup pot.
Step 5
In skillet with chicken drippings add onions thyme, bay leaf, crushed hot red pepper flakes and any left over flour mix. Saute until spices and onions are blended and you can smell spices with the onions. Add spiced onions to soup pot with chicken.
Step 6
Pour can of chicken broth into skillet and scrape away any left over flour etc... Then add to soup pot along with tomatoes.
Step 7
Add sweet potatoes, ham and stir until chicken and vegies are mixed.
Step 8
Simmer until chicken is done. Last 10 minutes of cooking add zuchinni.
Step 9
Serve when all vegies and chicken are done.
Tips
No special items needed.
0 Reviews
You'll Also Love
