Caribbean Chicken And Squash Stew Recipes

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CARIBBEAN CHICKEN AND SQUASH STEW



Caribbean Chicken and Squash Stew image

Another one pot meal I serve over rice. Once again I double the vegies and liquid making more for the rice. Nice combination of flavors. Enjoy!

Provided by Shirl

Categories     Stew

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 16

3 lbs whole chickens
1 cup flour
1 teaspoon garlic
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons oil
2 yellow onions
1 teaspoon hot red pepper flakes
1/2 teaspoon thyme
1 bay leaf
10 3/4 ounces chicken broth
15 ounces chopped tomatoes
1 teaspoon salt
1 lb ham or 1 lb Canadian bacon
2 yams or 2 sweet potatoes
2 zucchini

Steps:

  • Cut chicken up into pieces legs, wings, thighs etc --.
  • Peel and chop sweet potatoes. Chop onions, zuchinni and ham.
  • In plastic bag add flour, garlic, salt and pepper.
  • Add chicken pieces to bag one or two at a time. Shake to coat.
  • Heat skillet to medium high heat and brown chicken turning as necessary.
  • When chicken is brown add to large soup pot.
  • In skillet with chicken drippings add onions thyme, bay leaf, crushed hot red pepper flakes and any left over flour mix.
  • Saute until spices and onions are blended and you can smell spices with the onions.
  • Add spiced onions to soup pot with chicken.
  • Pour can of chicken broth into skillet and scrape away any left over flour etc --.
  • Pour soup and tomatoes into soup pot.
  • Add sweet potatoes, ham and stir until chicken and vegies are mixed.
  • Simmer until chicken is done.
  • Last 10 minutes of cooking add zuchinni.
  • Serve when all vegies and chicken are done.

Nutrition Facts : Calories 1046.1, Fat 49.7, SaturatedFat 13.4, Cholesterol 219.5, Sodium 3021.7, Carbohydrate 74.3, Fiber 9.4, Sugar 8.7, Protein 72.7

CARIBBEAN CHICKEN STEW



Caribbean Chicken Stew image

I lived with a West Indian family for awhile and enjoyed watching them cook. I lightened up this recipe by leaving out the oil and sugar, removing the skin from the chicken and using chicken sausage. It's just as good. -Joanne Iovino, Kings Park, New York

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 8 servings.

Number Of Ingredients 17

1/4 cup ketchup
3 garlic cloves, minced
1 tablespoon sugar
1 tablespoon hot pepper sauce
1 teaspoon browning sauce, optional
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground allspice
1/2 teaspoon pepper
8 bone-in chicken thighs (about 3 pounds), skin removed
1 pound fully cooked andouille chicken sausage links, sliced
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 celery ribs, finely chopped

Steps:

  • In a bowl, combine ketchup, garlic, sugar, pepper sauce and, if desired, browning sauce; stir in seasonings. Add chicken thighs, sausage and vegetables. Cover; refrigerate 8 hours or overnight., Transfer chicken mixture to a 4- or 5-qt. slow cooker. Cook, covered, on low 6-8 hours or until chicken is tender.

Nutrition Facts : Calories 309 calories, Fat 14g fat (4g saturated fat), Cholesterol 131mg cholesterol, Sodium 666mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

CHICKEN AND SWEET POTATO CARIBBEAN STEW



Chicken and Sweet Potato Caribbean Stew image

This is a remake of the lovely Caribbean Chicken and Squash Stew Recipe #151674. If you don't have time to stew your stew like that one, but still want that flavorful kick, give this frugal version a try. Excellent over rice.

Provided by deb12

Categories     Stew

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons oil
1 cup onion
1 cup celery (1 stalk)
1/2 cup red bell pepper (or green)
3 garlic cloves
1 teaspoon thyme
1 bay leaf
1 -2 teaspoon crushed red pepper flakes
1/2 teaspoon ground black pepper
1 -2 cup chicken broth
1 (14 1/2 ounce) can diced tomatoes (we prefer petite diced)
1 sweet potato, 1/2 inch diced (peeling can stay on)
2 cups diced cooked chicken
3 cups cooked rice

Steps:

  • Heat oil in large soup pot over medium heat.
  • Chop onion, celery, red or green pepper, and garlic. Add to oil.
  • Stir in thyme and bay leaf. Cook over medium to medium low until onions are soft, about 7 minutes. Meanwhile, chop sweet potato into 1/2 inch dice (peeling can stay on).
  • Near end of cooking time, add crushed red pepper to pot and stir to mix.
  • Add black pepper, tomatoes, broth, sweet potato and chicken to the pot. Bring to a boil, cover and simmer on low 20-25 minutes, until potatoes are soft.
  • Serve over hot rice.
  • Freeze separate from rice if freezing.

Nutrition Facts : Calories 452.6, Fat 12.4, SaturatedFat 2.4, Cholesterol 52.5, Sodium 506.7, Carbohydrate 60.1, Fiber 4.4, Sugar 8.4, Protein 24.3

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