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Spicy Caribbean Chicken Stew
0'
Ingredients
Servings
-
5 Portions
+
Skinned chicken drumsticks
1 kilogram Skinned chicken drumsticks
Ground all spice
2 teaspoons Ground all spice
Ground cinnamon
1 teaspoon Ground cinnamon
Ground dried thyme
1 tablespoon Ground dried thyme
Chili pepper
1/2 teaspoon Chili pepper
For the sauce
1 pound For the sauce
Olive Oil
1/4 cup Olive Oil
Onions, finely chopped
2 Mediums Onions, finely chopped
Garlic, crushed
2 Cloves Garlic, crushed
Ginger, finely chopped
1 tablespoon Ginger, finely chopped
Tomato, diced
4 Mediums Tomato, diced
Maggi® Chicken Bouillon
3 cubes Maggi® Chicken Bouillon
Soy sauce
2 tablespoons Soy sauce
Orange zest
1 piece Orange zest
water
1 1/2 cup water
Sweet potatoes, thinly sliced
2 Mediums Sweet potatoes, thinly sliced
Baby corn
100 grams Baby corn
Spicy Caribbean Chicken Stew
Nutri value
| Carbohydrates | 38.05 g |
| Energy | 603.57 kcal |
| Fat | 31.93 g |
| Protein | 41.57 g |
| Fiber | 7.3 g |
| Sodium | 1821.53 g |
| Sugar | 6.94 g |
Instructions
6 Steps
30'
Total
5'Preparation
30'Cooking
0'Waiting
Step by step
1 of 6
0'
Step 1
Combine all the spices and toss the chicken pieces in them and in the thyme.
Check
2 of 6
0'
Step 2
Heat half of the oil in a large pan, add and cook the chicken pieces in batches until they turn brown in color. Remove from heat and set aside.
Check
3 of 6
0'
Step 3
In the same pan, heat the remaining oil, add and cook for 3-5 mins onions, garlic and ginger, till the onion becomes tender.
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4 of 6
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Step 4
Add tomatoes, MAGGI® Chicken Bouillon cubes, soy sauce, orange zest, water, potato and corn.
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5 of 6
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Step 5
Return chicken pieces to the pan, bring to boil, cover and simmer for 25-30 mins or until chicken is tender.
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6 of 6
0'
Step 6
Serve with cooked couscous or white rice.
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Spicy Caribbean Chicken Stew
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