Caribbean Chicken Stew

  Dinner

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.

Caribbean Chicken Stew

Average Rating: 3

TOTAL TIME: Prep: 25 min. + marinating Cook: 6 hours
YIELD: 8 servings.

Ingredients

  • 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

Instructions

  • 1. 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.
  • 2. 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

1 serving: 309 calories, 14g fat (4g saturated fat), 131mg cholesterol, 666mg sodium, 9g carbohydrate (6g sugars, 1g fiber), 35g protein.
Diabetic Exchanges:
5 lean meat, 1/2 starch.

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