Caribbean stewed chicken
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS (BNVX05A) | ||
| 3 | pounds | Chicken pieces |
| 1 | large | Onion; chopped |
| 1 | large | Tomato; coarsely chopped |
| 2 | tablespoons | Fresh lime or lemon juice |
| 1 | tablespoon | Fresh parsley; chopped |
| ½ | teaspoon | Dried thyme |
| ½ | teaspoon | Dried rosemary |
| ¼ | teaspoon | Ground ginger |
| ¼ | teaspoon | Cinnamon |
| 3 | cups | Water |
| ½ | teaspoon | Salt; optional |
| ¼ | teaspoon | Freshly ground pepper |
| 1 | tablespoon | Margarine |
| 2 | tablespoons | Flour |
| ¼ | teaspoon | Nutmeg |
Directions
Remove skin and all visible fat from chicken pieces. Place chicken, onion, tomato, lime juice, parsley, thyme, rosemary, ginger and cinnamon in a glass bowl;
cover and let stand in refrigerator 2 hour to marinate. Transfer to a Dutch oven or stewing pot; add water, salt (optional), and pepper. Cover, bring to a boil; reduce heat and simmer 1-½ hours or until tender (start checking after 1 hour). Melt margarine in a small saucepan; stir in flour and nutmeg until blended. Remove and strain 1-½ cups liquid from stew and add to flour mixture; stir-cook about 2 minutes until thickened. Place chicken pieces on a warm platter; serve with sauce. (Strain remaining liquid from stew for later use).
Each serving: ⅙ recipe = 3 protein and ½ fat choice 2 g carbohydrate, 21 g protein, 11 g fat 191 calories
Source: Choice Cooking, Canadian Diabetes Association This recipe can be used interchangeably by the Weight Watchers Dieter and a person on a diabetic diet.