ISLAND STYLE CHICKEN STEW

Island style chicken stew image

Provided by Lindsey Cook

Categories Chicken

Time 45m

Number Of Ingredients 18

Previous Next

2 large chicken breasts
1 can(s) light coconut milk
1 jalepeno, chopped
6 green onions, chopped
2 clove garlic, chopped
2 Tbsp low sodium soy sauce
2 Tbsp low sodium teriyaki sauce
2 leeks, chopped
2 roma tomatoes, chopped
2 tsp dried thyme
1 tsp salt
1/2 tsp pepper
1 Tbsp olive oil
1 knorr chicken bouillon cube
1/2 red onion, chopped
4 carrots, chopped
1/2 c red wine
2 tsp sriracha sauce (optional)

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.