Chicken and Sweet Potato Caribbean Stew

"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."
 
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photo by Brinestone photo by Brinestone
photo by Brinestone
Ready In:
40mins
Ingredients:
14
Serves:
4-6
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ingredients

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directions

  • 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.

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Reviews

  1. Very tasty, and pretty easy to make. I will definitely make it again, though I might tone down the spiciness a bit. Who knew thyme and sweet potatoes were such a winning combination?
     
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