Caribbean chicken stew

Yield: 1 Servings

Measure Ingredient
3 tablespoons Unsalted butter
3½ pounds Frying chickens; cut into serving pieces
2 tablespoons Fresh ginger; minced
1 Fresh haba=F1ero; jalape=F1o or serrano pepper, seeded and minced, (use rubber gloves)
1 tablespoon Curry powder
1 teaspoon Ground turmeric
¼ teaspoon Ground allspice
¼ teaspoon Ground cardamom
3 Turnips; peeled and cut into 1/2 inch cubes
2 Onions; cut into 1/2 inch wedges
¾ cup Chicken stock
2⅔ cup Water
1⅓ cup Long grain white rice

Prep: 15 min, Cook: 45 min. Melt half the butter in a large soup pot over medium high heat. Cook chicken 8-10 minutes, turning occasionally until browned on both sides. Sprinkle ginger and pepper over chicken. Stir in next 4 ingredients and salt to taste. Mix thoroughly. Add turnips, onions, and ½ cup stock. Cover and simmer gently 35-40 minutes, until chicken is cooked throughout. Add remaining stock if dish becomes too dry. Meanwhile, bring water to a boil in a saucepan over high heat. Stir in rice and immediately reduce heat to low. Cover and simmer 20 minutes or until rice is tender and liquid is absorbed. Remove from heat and let stand 5 minutes, covered. Fluff with a fork before serving. Swirl remaining butter into sauce and serve with chicken over rice.

Posted to recipelu-digest by molony <molony@...> on Feb 05, 1998

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