Caribbean Chicken Stew

By lkalemba

This is a colorful chicken stew that is slow cooked with Caribbean spices and coconut milk which makes a delicious broth. The addition of sweet potatoes and chickpeas gives the dish a nice chunky texture and slight sweetness.


Time on High: 6-7 hours

Time on Low: 3-4 hours

Servings: 4

Prep time: 20 minutes

Ingredients

• 1 1/2 lb Chicken Breast
• 1 Tbls Extra Virgin Olive Oil
• 1 1/4 tsp Salt
• 1 tsp Pepper
• 1 tsp Cumin
• 1 tsp Dried Thyme
• 1/2 tsp Allspice
• 1 Bay Leaf
• 1 Cup Onion, chopped
• 1 Jalapeño, minced
• 2 Garlic Cloves, minced
• 1 Can Coconut Milk
• 1 1/2 Cups Chicken Stock, unsalted
• 2 Sweet Potatoes, peeled and cubed
• 1 Can Chickpeas, drained and rinsed
• 1 lime, juiced
• 1/3 Cup Cilantro, chopped

Preparation

Step 1

1. Season chicken with 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp cumin, 1/2 tsp thyme, and 1/4 tsp allspice. Sear on each side for 2 minutes in oil over medium high heat.

2. Place chicken in Crock-pot along with remaining seasonings, onion, jalapeño, garlic, coconut milk, and chicken stock. Cook on high for 3 hours, low for 7 hours.

3. Remove chicken and shred, then add shredded chicken back in along with the sweet potatoes and chickpeas, cook on high for 30 min or low for 1 hour

4. Right before serving, add in lime juice and cilantro, enjoy!