Caribbean Stewed Octopus Recipes

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CARIBBEAN OXTAIL STEW



Caribbean Oxtail Stew image

This recipe comes from "The Illustrated Food and Cooking of the Caribbean Central and South America" by Jenni Fleetwood and Marina Filipelli. I have adapted it to include pressure cooker instruction to cut down on cooking time. I also use canned beans for convenience. If using fresh, use 1 cup dried beans, soak overnight, and cook them about 1 1/4 hours in a separate pot.

Provided by threeovens

Categories     Stew

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

3 1/2 lbs oxtails, chopped into pieces
1 onion, finely chopped
3 bay leaves
4 fresh thyme sprigs
3 whole cloves
7 1/2 cups water
15 ounces lima beans or 15 ounces navy beans, drained
2 garlic cloves, crushed
1 tablespoon tomato paste
14 ounces diced tomatoes
1 teaspoon ground allspice
1 hot chili pepper
salt & freshly ground black pepper

Steps:

  • In a large soup pot or Dutch oven, place oxtails, onion, bay leaves, thyme, cloves, and water; bring to a boil, cover, reduce heat and simmer until meat is tender, about 2 1/2 hours. (Alternatively, place these ingredients in a pressure cooker, cover, bring to pressure, reduce heat and cook until meat is tender, about 1 hour).
  • Once the oxtails are cooked, add the garlic, tomato paste, tomatoes, allspice, chili pepper; season with salt and pepper.
  • Stir in the beans and simmer, covered, 20 minutes. (10 minutes in a pressure cooker).

Nutrition Facts : Calories 120.9, Fat 0.9, SaturatedFat 0.2, Sodium 324.5, Carbohydrate 24.3, Fiber 6.5, Sugar 4.9, Protein 6.1

CARIBBEAN CHICKEN STEW



Caribbean Chicken Stew image

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

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 8 servings.

Number Of Ingredients 17

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

Steps:

  • 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 6-8 hours or until chicken is tender.

Nutrition Facts : Calories 309 calories, Fat 14g fat (4g saturated fat), Cholesterol 131mg cholesterol, Sodium 666mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

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