Margaret Daley -Caribbean Chicken Stew

Margaret Daley
Caribbean Chicken Stew (this is delicious and different--great as the weather gets colder)

2 T canola oil
1 chopped large onion
1 chopped green pepper
3 garlic cloves, minced or crushed (to taste)
2 t cinnamon
Salt and pepper to taste
1 bay leaf
1-16 oz. diced tomatoes
2 cups of chicken broth
1 1/2 lbs. of boneless, skinless cooked chicken, cut in bite size pieces
1 1/2 cups of zucchini or yellow squash
1-15.5 oz. can of black beans
cooked brown rice

In a large pot, heat oil. Add onion, green pepper, garlic and saute 3 minutes. Add spices and saute 3 more minutes. Add tomatoes, broth, chicken and squash and beans. Simmer in a covered pot for 20 to 25 minutes, stirring occasionally. Remove bay leaf and serve over brown rice.

I usually double this recipe. It's great reheated and eaten more than one day.

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