Caribbean Stew
Submitted by teeta
Hearty Caribbean stew with browned chicken, cubed pork, sweet potatoes, and bananas simmered in a spiced tomato broth with thyme, cloves, and coconut.
YIELD
8 servingsPREP
25 minCOOK
65 minREADY
90 minThis is one of those pots that tells a whole story while it simmers.
Chicken and cubed pork get browned up first, then slow-cook together in a tomato broth seasoned with thyme, cloves, and a touch of cayenne.
Sweet potatoes melt into the liquid, thickening everything into a rich, velvety stew.
Sliced bananas go in right at the end, adding a gentle sweetness that plays off the savory meat and warm spices in a way that just works.
Top it with fresh grated coconut and you’ve got a bowl of the islands.
Kitchen Tips
- Brown the chicken in batches so it actually sears instead of steaming. Crowding the pan kills that crispy skin.
- Use firm, slightly underripe bananas. Ripe ones will turn to mush in the broth.
- The stew tastes even better the next day after the flavors have had time to marry overnight in the fridge.
- Serve over plain white rice to soak up every drop of that spiced broth.
Ingredients
Directions
Disjoint chicken, cut into serving portions.
Fry the onion in oil until lightly tinted, remove from pan.
Add chicken pieces, skin side down, and brown all over, moving the pieces around in pan frequently.
Pour off any oil left in pan, add the pork pieces, then stir in the thyme.
Tie the cloves and bay leaf in a piece of muslin and add to saucepan.
Bring to boiling point, reduce heat, cover and simmer for 15 minutes.
Meanwhile, peel potatoes, cut int 12 inch slices.
Add to pan, pushing them down into the liquid.
Simmer for 35 to 40 minutes more, or until chicken and pork are tender.
Remove the muslin bag, stir in bananas and the shallots, cover and simmer another 5 to 7 minutes.
Turn into a serving bowl and, if you wish, garnish with coconut and snipped green part of shallots.
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