CARIBBEAN CHICKEN AND SQUASH STEW
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
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
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