Caribbean 25 min

Brown Stew Chicken

Name: Brown Stew Chicken
Total time: 25 min
Yield: 2 servings
Cuisine: Caribbean
Ingredients: 1 whole Chicken; 1 chopped Tomato; 2 chopped Onions; 2 chopped Garlic Clove; 1 chopped Red Pepper; 1 chopped Carrots; 1 Lime; 2 tsp Thyme; 1 tsp Allspice; 2 tbs Soy Sauce; 2 tsp Cornstarch; 2 cups Coconut Milk; 1 tbs Vegetable Oil

stewchicken

Ingredientsfor 2

450

Cal

35g

Protein

15g

Carbs

30g

Fat

11 whole Chicken
21 chopped Tomato
32 chopped Onions
42 chopped Garlic Clove
51 chopped Red Pepper
61 chopped Carrots
71 Lime
82 tsp Thyme
91 tsp Allspice
102 tbs Soy Sauce
112 tsp Cornstarch
122 cups Coconut Milk
131 tbs Vegetable Oil

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Instructions

1
Squeeze lime over chicken and rub well. Drain off excess lime juice.
2
Combine tomato, scallion, onion, garlic, pepper, thyme, pimento and soy sauce in a large bowl with the chicken pieces. Cover and marinate at least one hour.
3
Heat oil in a dutch pot or large saucepan. Shake off the seasonings as you remove each piece of chicken from the marinade. Reserve the marinade for sauce.
4
Lightly brown the chicken a few pieces at a time in very hot oil. Place browned chicken pieces on a plate to rest while you brown the remaining pieces.
5
Drain off excess oil and return the chicken to the pan. Pour the marinade over the chicken and add the carrots. Stir and cook over medium heat for 10 minutes.
6
Mix flour and coconut milk and add to stew, stirring constantly. Turn heat down to minimum and cook another 20 minutes or until tender.