ISLAND STYLE CHICKEN STEW
This recipe combined really unique flavors that might make you think it is too weird to try. But, I promise, it is so delicious. The flavors work brilliantly together.
Provided by Lindsey Cook
Categories Chicken
Time 45m
Number Of Ingredients 18
Steps:
- 1. In a large bowl combine chicken breasts, jalepeno, green onions, garlic, tomatoes, coconut milk, soy sauce, teriyaki sauce, thyme, leeks, and salt and pepper. Let marinate for about an hour.
- 2. In a medium dutch oven, warm olive oil. Add chicken breasts and brown on each side (about 3 minutes per side). Remove breasts and chop into small chunks.
- 3. Add chicken back to the dutch oven and pour marinade over top. Add in bouillon, red onion, carrots, red wine, and sriracha sauce. Bring to a boil, then let simmer for about 30 minutes.
ISLAND CHICKEN STEW
Make and share this Island Chicken Stew recipe from Food.com.
Provided by Phoebe in Sandpoint
Categories Stew
Time 45m
Yield 8 serving(s)
Number Of Ingredients 27
Steps:
- Cook chicken, onion and garlic in olive oil for 5-7 minutes in a hot skillet.
- Melt butter in a large stock pot and add the flour, stirring constantly for 2 minutes to make a roux. Add 4 cups of 1/2 and 1/2 and whisk until smooth. Add chicken stock, papaya, sweet potatoes, red pepper, scotch bonnet pepper, curry paste, grated ginger, zante currents, coconut, orange zest, orange juice, marjoram, salt, pepper, and wine and simmer for 1/2 hour.
- Steam spaghetti squash for 10-15 minutes and scrape out into a bowl.
- Mound squash into a bowl or deep plate, ladle some chicken stew around it, top with sour cream and sprinkle on grated coconut, mango and papaya.
Nutrition Facts : Calories 685.3, Fat 45.8, SaturatedFat 24.4, Cholesterol 124.8, Sodium 580.8, Carbohydrate 44.1, Fiber 5.3, Sugar 17.5, Protein 26
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