Island Style 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

ISLAND-STYLE CHICKEN

Island-Style Chicken image

Hawaii as close as the Campbell's soup on your shelf. I found this in Woman's Day magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan ton use pineapple in syrup made from Splenda.

Provided by internetnut

Categories Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

8 ounces pineapple chunks in heavy syrup
2 lbs chicken parts
2 tablespoons shortening
10 ounces campbell's chicken broth
1/4 cup vinegar
2 tablespoons brown sugar
2 teaspoons soy sauce
1 large garlic clove, minced
1 medium green pepper, cut in squares
3 tablespoons cornstarch
1/4 cup water

Steps:

Drain pineapple chunks, reserving syrup.
In skillet, brown chicken in shortening; pour off fat. Add reserved syrup, broth, vinegar, sugar, soy sauce and garlic. Cover; cook over low heat 40 minutes. Add green pepper and pineapple chunks; cook 5 minutes more or until done. Stir occasionally. Combine cornstarch and water; gradually stir into sauce. Cook, stirring until thickened.
Serve with cooked parsleyed rice.

Nutrition Facts : Calories 652, Fat 34.2, SaturatedFat 9.3, Cholesterol 176.2, Sodium 575.7, Carbohydrate 25.8, Fiber 1.1, Sugar 17.2, Protein 57

ISLAND CROCK POT CHICKEN

Island Crock Pot Chicken image

Make and share this Island Crock Pot Chicken recipe from Food.com.

Provided by Mirj2338

Categories Chicken

Time 9h10m

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

1 (8 ounce) can pineapple slices in syrup
2 lbs chicken parts
1 (10 1/2 ounce) can chicken broth
1/4 cup vinegar
2 tablespoons brown sugar
2 teaspoons soy sauce
1 garlic clove, minced
1 green pepper, cut in squares
3 tablespoons cornstarch
1/4 cup water

Steps:

Drain pineapple and reserve liquid.
Put chicken parts in bottom of slow-cooker.
Mix together pineapple syrup, chicken broth, vinegar, brown sugar, and soy sauce in a saucepan.
Heat until brown sugar dissolves.
Pour over chicken.
Heat on high for one hour.
Add pineapple chunks, garlic and green pepper.
Cover and cook on low for 7- 9 hours.
Half an hour before serving mix together cornstarch and water and add to the slow-cooker.

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