Island Chicken Stew Recipes

ISLAND STYLE CHICKEN STEW

Island style chicken stew image

This recipe combined really unique flavors that might make you think it is too weird to try. But, I promise, it is so delicious. The flavors work brilliantly together.

Provided by Lindsey Cook

Categories Chicken

Time 45m

Number Of Ingredients 18

Ingredients

2 large chicken breasts
1 can(s) light coconut milk
1 jalepeno, chopped
6 green onions, chopped
2 clove garlic, chopped
2 Tbsp low sodium soy sauce
2 Tbsp low sodium teriyaki sauce
2 leeks, chopped
2 roma tomatoes, chopped
2 tsp dried thyme
1 tsp salt
1/2 tsp pepper
1 Tbsp olive oil
1 knorr chicken bouillon cube
1/2 red onion, chopped
4 carrots, chopped
1/2 c red wine
2 tsp sriracha sauce (optional)

Steps:

1. In a large bowl combine chicken breasts, jalepeno, green onions, garlic, tomatoes, coconut milk, soy sauce, teriyaki sauce, thyme, leeks, and salt and pepper. Let marinate for about an hour.
2. In a medium dutch oven, warm olive oil. Add chicken breasts and brown on each side (about 3 minutes per side). Remove breasts and chop into small chunks.
3. Add chicken back to the dutch oven and pour marinade over top. Add in bouillon, red onion, carrots, red wine, and sriracha sauce. Bring to a boil, then let simmer for about 30 minutes.

ISLAND CHICKEN STEW

Island Chicken Stew image

Make and share this Island Chicken Stew recipe from Food.com.

Provided by Phoebe in Sandpoint

Categories Stew

Time 45m

Yield 8 serving(s)

Number Of Ingredients 27

Ingredients

1/2 cup wheat flour
4 tablespoons butter
4 cups half-and-half
4 large chicken breasts, cut into 1 inch cubes
1 red onion, slivered
5 garlic cloves, smashed and chopped
3 tablespoons olive oil
1/4 cup fresh papaya, diced
1 sweet potato, diced small
1 red bell pepper, cut into chunks
1/2 scotch bonnet pepper, more for more heat
32 ounces chicken stock
1 tablespoon curry paste
2 teaspoons ginger, grated
1/2 cup zante currants
1 teaspoon marjoram
1 teaspoon kosher salt
1 teaspoon white pepper
1/4 cup dried unsweetened coconut
1/2 cup white wine
1 teaspoon orange zest
1 orange, juice of
2 -3 spaghetti squash
1 cup sour cream
1 cup mango, diced
1 cup papaya, diced
1/4 cup grated coconut

Steps:

Cook chicken, onion and garlic in olive oil for 5-7 minutes in a hot skillet.
Melt butter in a large stock pot and add the flour, stirring constantly for 2 minutes to make a roux. Add 4 cups of 1/2 and 1/2 and whisk until smooth. Add chicken stock, papaya, sweet potatoes, red pepper, scotch bonnet pepper, curry paste, grated ginger, zante currents, coconut, orange zest, orange juice, marjoram, salt, pepper, and wine and simmer for 1/2 hour.
Steam spaghetti squash for 10-15 minutes and scrape out into a bowl.
Mound squash into a bowl or deep plate, ladle some chicken stew around it, top with sour cream and sprinkle on grated coconut, mango and papaya.

Nutrition Facts : Calories 685.3, Fat 45.8, SaturatedFat 24.4, Cholesterol 124.8, Sodium 580.8, Carbohydrate 44.1, Fiber 5.3, Sugar 17.5, Protein 26

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