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Caribbean Chicken Stew Exps Frbz22 68803 Md 03 15 8b

Caribbean Chicken Stew

TOTAL TIME: Prep: 25 min. + marinating Cook: 6 hours YIELD: 8 servings.
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. —Joanne Iovino, Kings Park, New York

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

  • 1. 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.
  • 2. 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.

Nutrition 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.

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