Recipe courtesy of Katie Lee Biegel
Caribbean-Inspired Chicken Stew
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- Level: Easy
- Total: 2 hr
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 736
- Total Fat
- 49 g
- Saturated Fat
- 25 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 44 g
- Cholesterol
- 150 mg
- Sodium
- 1199 mg
When I filmed my show Beach Bites, we traveled to several islands in the Caribbean, and I got to try a few versions of chicken stew. Ryan and I have taken a few trips to St. Barts as well, and we both loved the chicken stew. The spices are fragrant, and the coconut milk makes it rich and luscious.
- Level: Easy
- Total: 2 hr
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 736
- Total Fat
- 49 g
- Saturated Fat
- 25 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 44 g
- Cholesterol
- 150 mg
- Sodium
- 1199 mg
Ingredients
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Directions
- In a small bowl, combine the turmeric, allspice, garlic and onion powders, cumin, coriander and thyme. Set aside.
- Pat the chicken dry and sprinkle on both sides with 2 teaspoons salt and 1/2 teaspoon black pepper. Heat a large Dutch oven over medium-high heat and add the oil. Working in batches so as to not crowd the pan, brown the chicken on the skin-side only, about 4 minutes per batch. Transfer chicken to a plate as done. Set aside.
- Add the onions and sauté until translucent, 2 to 3 minutes. Stir in the spice mixture and let the spices toast, 1 to 2 minutes, stirring often. Add the garlic, ginger and cayenne pepper and cook for an additional minute. Add the carrots, celery and potatoes to the pot and toss to coat in the spices. Add 1 cup of the broth and use a wooden spoon to scrape up the browned bits on the bottom of the pan. Add the remaining broth, the coconut milk and bay leaf. Season with 2 teaspoons salt and 1/4 teaspoon black pepper. Return the chicken to the pot, bring to a simmer then reduce the heat to low. Cover and let simmer until the chicken is falling off the bone, 1 1/2 to 2 hours. Remove the chicken from the stew and set aside on a plate.
- In a bowl, whisk the flour with about 3/4 cup of the stew liquid until emulsified to create a slurry. Whisk the slurry into the stew. Increase the heat to a low boil and cook until thickened, about 5 minutes. Return the chicken to the pot.
- Serve the chicken stew over rice, if desired, garnished with cilantro leaves.
