Caribbean stewed chicken
Yield: 6 servings -JU
Ingredients:
- 3 lb Chicken pieces 1/4 ts Cinnamon
- 1 lg Onion; chopped 3 c Water
- 1 lg Tomato; coarsely chopped 1/2 ts Salt; optional
- 2 tb Fresh lime or lemon juice 1/4 ts Freshly ground pepper
- 1 tb Fresh parsley; chopped 1 tb Margarine
- 1/2 ts Dried thyme 2 tb Flour
- 1/2 ts Dried rosemary 1/4 ts Nutmeg
Instructions:
Remove skin and all visible fat from chicken pieces. Place chicken onion tomato lime juice parsley thyme rosemary ginger and cinnamon in a glass bowl; cover and let stand in refrigerator 2 hour to marinate. Transfer to a Dutch oven or stewing pot; add water salt (optional) and pepper. Cover bring to a boil; reduce heat and simmer 1-1/2 hours or until tender (start checking after 1 hour). Melt margarine in a small saucepan; stir in flour and nutmeg until blended. Remove and strain 1-1/2 cups liquid from stew and add to flour mixture; stir-cook about 2 minutes until thickened. Place chicken pieces on a warm platter; serve with sauce. (Strain remaining liquid from stew for later use). Each serving: 1/6 recipe = 3 protein and 1/2 fat choice 2 g carbohydrate 21 g protein 11 g fat 191 calories Source: Choice Cooking Canadian Diabetes Association This recipe can be used interchangeably by the Weight Watchers Dieter and a person on a diabetic diet.
