John Myers
Caribbean Chicken Stew
The perfect caribbean chicken stew recipe with a picture and simple step-by-step instructions.
- 2 tbsp Sunflower oil
- 1200 g Heavy chicken
- 2 Pc Onions in strips
- 3 Pc Clove of garlic
- 800 g Pumpkin cubes
- 2 Pc The peppers are pitted and diced
- 3 cm Finely chopped ginger
- 400 g Canned diced tomatoes
- 3 dl Chicken bouillon
- 100 g Lentils brown
- 1 Pc Small pépéroncini
- Salt pepper
- 350 g Canned corn
- 1.- Wash the chicken, pat dry, disassemble and cut into pieces. Peel the pumpkin and cut into cubes. Wash the peppers and cut the seeds into cubes or strips. Finely chop the ginger. 2 .– Heat the oil in a large saucepan and fry the chicken until golden brown. Pour off excess fat. 3 .– onions, garlic, pumpkin. Add paprika and ginger to the pan and fry lightly for a few minutes. Add the tomatoes, chicken stock, lentils and pépéroncini, season lightly. 4 .– Cover the pot and bake for 45 minutes in the oven preheated to 180 ° C. Then add the corn and bake for another 10-15 minutes. Goes well with: boiled potatoes, rice or just fresh bread. As a wine, I recommend a rosé.
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