Chick-Aribbean Stew

“Chicken stew with some Caribbean flair.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large soup pot, on med-high heat, heat oil. Add onion, green pepper and garlic. Add chicken pieces and brown on all sides.
  2. Dissolve the cornstarch in the broth; add to pot. Add rum, lime juice, brown sugar, yams and plantains. Heat to boiling.
  3. Reduce heat, add the spices and herbs; cover and simmer (stirring occasionally) for 25-35 minutes or until yams and plantains are tender and chicken is done.

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