Pork
Caribbean Chicken Stew
I lived with a family from the West Indies for a while and enjoyed watching them cook. I lightened up this Caribbean chicken stew by leaving out the oil and sugar, removing the skin from the chicken and using chicken sausage. It's just as good.
Ingredients:
- 1/4 cup ketchup
- 3 garlic cloves, minced
- 1 tablespoon sugar
- 1 tablespoon hot pepper sauce
- 1 teaspoon browning sauce, optional
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground allspice
- 1/2 teaspoon pepper
- 8 bone-in chicken thighs (about 3 pounds), skin removed
- 1 pound fully cooked andouille chicken sausage links, sliced
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery ribs, finely chopped
- hot cooked rice, optional
Directions:
- In a bowl, combine ketchup, garlic, sugar, pepper sauce and, if desired, browning sauce; stir in seasonings. Add chicken thighs, sausage and vegetables. Cover; refrigerate 8 hours or overnight.
- Transfer chicken mixture to a 4- or 5-qt. slow cooker. Cook, covered, on low until chicken is tender, 6-8 hours. If desired, serve with rice.