Caribbean Chicken Stew Recipe

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Caribbean Chicken Stew Recipe
Caribbean Chicken Stew Recipe photo by Taste of Home
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Caribbean Chicken Stew Recipe

Read Reviews
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I lived with a West Indian family for awhile and enjoyed watching them cook. I lightened up this recipe by leaving out the oil and sugar, removing the skin from the chicken and using chicken sausage. It's just as good. —Joanne Iovino, Kings Park, New York
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + marinating Cook: 6 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + marinating Cook: 6 hours

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

Directions

In a large resealable plastic bag, combine ketchup, garlic, sugar, pepper sauce and, if desired, browning sauce; stir in seasonings. Add chicken thighs, sausage and vegetables. Seal bag and turn to coat. Refrigerate 8 hours or overnight.
Transfer contents of bag to a 4- or 5-qt. slow cooker. Cook, covered, on low 6-8 hours or until chicken is tender. Yield: 8 servings.
Originally published as Caribbean Chicken Stew in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p29

Nutritional Facts

1 serving: 309 calories, 14g fat (4g saturated fat), 131mg cholesterol, 666mg sodium, 9g carbohydrate (6g sugars, 1g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.

  • 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
  1. In a large resealable plastic bag, combine ketchup, garlic, sugar, pepper sauce and, if desired, browning sauce; stir in seasonings. Add chicken thighs, sausage and vegetables. Seal bag and turn to coat. Refrigerate 8 hours or overnight.
  2. Transfer contents of bag to a 4- or 5-qt. slow cooker. Cook, covered, on low 6-8 hours or until chicken is tender. Yield: 8 servings.
Originally published as Caribbean Chicken Stew in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p29

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Armstras07 User ID: 8309866 230286
Reviewed Jul. 28, 2015

"I made this last night for dinner and paired it with baked plantains and yellow rice with black beans. It smelled so good the only issue I had the chicken came out dry. Not sure if that is normal or not. Taste was good."

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