This Dominican-style chicken stew is a hearty and flavorful meal that will warm your soul. The combination of spices, herbs, and vegetables creates a complex flavor that is sure to please. Serve with a side of rice for a complete meal.
Ingredients
-
2 lbs chicken thighs
-
1 cup diced onion
-
2 cloves garlic, minced
-
1 tbsp fresh oregano, chopped
-
2 tsp ground cumin
-
1 tsp ground coriander
-
1 tsp smoked paprika
-
1 tsp dried thyme
-
1 tsp salt
-
0.5 tsp black pepper
-
4 cups chicken broth
-
2 cups diced potatoes
-
1 cup diced carrots
-
1 cup diced celery
-
0.25 cup dried apricots, chopped
-
0.25 cup dried prunes, chopped
-
0.25 cup raisins
Chicken
stew
Caribbean
Main Course
add to Bring shoping list
add to G Google Calender
- short description
-
In a large pot, heat oil over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes.
Add onion, garlic, oregano, cumin, coriander, paprika, thyme, salt, and pepper. Cook, stirring, for 2 minutes.
Add chicken broth, potatoes, carrots, celery, apricots, prunes, and raisins. Bring to a boil, reduce heat to low, and simmer, covered, for 45 minutes.
Remove lid and simmer for an additional 15 minutes, or until chicken is cooked through and vegetables are tender.
- detailed description
-
Heat a large pot over medium-high heat. Add 2 tablespoons of oil and swirl to coat the bottom of the pot.
Add the chicken thighs and cook until lightly browned, about 5 minutes.
Add the diced onion, garlic, oregano, cumin, coriander, paprika, thyme, salt, and pepper. Cook, stirring, for 2 minutes.
Add the chicken broth, diced potatoes, carrots, celery, dried apricots, prunes, and raisins. Bring to a boil, reduce heat to low, and simmer, covered, for 45 minutes.
Remove the lid and simmer for an additional 15 minutes, or until the chicken is cooked through and the vegetables are tender.
back
