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Caribbean Stewed Chicken

3 lb Chicken pieces
1 lg Onion; chopped
1 lg Tomato; coarsely chopped
2 tb Fresh lime or lemon juice
1 tb Fresh parsley; chopped
1/2 ts Dried thyme
1/2 ts Dried rosemary
1/4 ts Ground ginger
1/4 ts Cinnamon
3 c Water
1/2 ts Salt; optional
1/4 ts Freshly ground pepper
1 tb Margarine
2 tb Flour
1/4 ts Nutmeg


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 1-1/2 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 1-1/2 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).


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