Caribbean Chicken Stew

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Average Rating: 5 | Rated By: 1 users

Caribbean chicken stew is the perfect meal for experimenting with spices. Although some of the spices used in this recipe such as nutmeg, cinnamon, and cloves combined with honey are most frequently used in desserts, in this chicken recipe, the spices make the dish rich rather than sweet. Serve with plain rice or one of our exotic gluten-free rice dishes. Since chicken is often used when making dinner, you can never have enough good chicken recipes!

Ingredients

  • 1 medium whole chicken, cut into portion and skin removed or 8 skinless bone-in chicken pieces such as thighs, drumsticks and or breast
  • 1 large tomato, chopped
  • 3 garlic cloves, minced
  • 1/4 cup GF balsamic vinegar (most balsamic vinegars are GF), or you can use fresh lime juice
  • 1/4 cup GF ketchup
  • 2 Tbsp. Honey
  • 2 tsp. GF dried thyme
  • 1 tsp. GF ground ginger or 2 Tbsp. fresh minced ginger
  • 1 tsp. GF ground coriander
  • 1 tsp. Pure sea salt
  • 1/2 tsp. GF ground black pepper
  • 1/2 tsp. GF ground nutmeg
  • 1/2 tsp. GF ground cinnamon
  • 1/4 tsp. GF ground cloves
  • Pinch of GF cayenne pepper (optional)
  • 2 Tbsp. Coconut oil
  • 2 medium onions, chopped
  • 1 large carrot, finely chopped
  • 13.5 oz. can coconut milk
  • 2 tsp. Arrowroot or Tapioca starch
  • 1/2 cup chopped fresh parsley or cilantro
  • Instructions

  • Place first 15 ingredients in a large bowl and mix. Cover and refrigerate for one hour or overnight
  • In a large pot saute onions in coconut oil for 5 minutes
  • Add chicken with marinade, carrots and half the coconut milk. Cover and cook over medium-low heat for 45 minutes
  • Mix remaining coconut milk with arrowroot or tapioca starch and add to the stew. Increase the heat to medium-high and cook while stirring until the sauce thickens about 3 minutes
  • Stir in fresh parsley or cilantro


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