Caribbean Chicken Stew

By á-25087

Adapted recipe by abeautifulbite

Ingredients

• For Marinade:
• 4 lbs chicken pieces
• 1 cup cilantro, chopped
• 6 cloves garlic, minced
• 2 jalapeno peppers, seeded and minced
• 2 Tbsp fresh thyme, chopped
• 1 tsp vegetable oil
• kosher salt and fresh ground black pepper to taste
• 3 Tbsp vegetable oil
• 4 Tbsp molasses
• 1 large onion, diced
• 1 13.6oz an light coconut milk
• 4 Tbsp tomato paste
• 1/4 cup water
• 1/2 tsp powdered ginger
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• kosher salt and fresh ground black pepper to taste
• 2 large white potatoes, peeled and cubed
• 1 large yam, peeled and cubed
• 2 large carrots, peeled and sliced into large rounds
• 1 plantain, peeled and sliced into large rounds

Preparation

Step 1

Combine cilantro, garlic, peppers, thyme, oil and salt and pepper in a medium sized bowl. Spread mixture over raw chicken pieces and place in a large plastic bag. Allow to marinate in the refrigerator for twenty four hours.

In a large dutch oven, heat oil and molasses. Brown chicken pieces in the molasses mixture. This may take two batches of browning for four pounds of chicken. (It did for me)Place browned chicken on a plate.

Once chicken is browned, preheat oven to 375º.

Cook onion in the leftover molasses/oil mixture that remains in the bottom of your dutch oven. Use a wooden spoon to scrape up the stuck on cooked molasses as there is a lot of flavor in those bits.

Cook onion until translucent. Add coconut milk, tomato paste, water, powdered ginger, nutmeg and cinnamon. Allow this to cook for three to four minutes.

Add salt and pepper. Be sure to take a taste to see if it needs more salt.

Place chicken pieces back in dutch oven on top of sauce. Cover with veggies.

Add some more salt and a generous amount of fresh ground black pepper to the veggies.

Cover and cook in oven for 90 minutes. Serve over white rice and garnish with cilantro or parsley and some diced red pepeper.