Authentic Caribbean Chicken Stew in Light Coconut Broth
- Prep Time:
- 10 min
- Cooking Time:
- 55 min
- Serves:
- 4
Ingredients
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
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
- Marinate the Chicken: In a large bowl, combine the first 15 ingredients (from the chicken to the cayenne pepper). Mix well, cover, and refrigerate for at least one hour, or ideally overnight for the best flavor.
- In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the chopped onions and sauté for about 5 minutes until soft and translucent.
- Add the marinated chicken, carrots, and half of the coconut milk to the pot. Cover and cook over medium-low heat for 45 minutes, or until the chicken is tender.
- In a small bowl, whisk together the remaining coconut milk with the arrowroot or tapioca starch. Pour this mixture into the stew. Increase the heat to medium-high and cook, stirring constantly, for 2-3 minutes until the sauce thickens.
- Remove from heat and stir in the fresh parsley or cilantro. Serve hot and enjoy!
Nutrition Info
-
Per Serving: Calories: 580 Total Fat: 35g Sodium: 750mg Total Carbohydrates: 22g Dietary Fiber: 3g Sugars: 12g Protein: 42g | Note: These values are estimates and can vary based on specific brands. Nutrition information is automatically calculated, so should only be used as an approximation.


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