Try this Caribbean Chicken Stew recipe, or contribute your own.
Suggest a better descriptionPrep: 15 min, Cook: 45 min. Melt half the butter in a large soup pot over medium high heat. Cook chicken 8-10 minutes, turning occasionally until browned on both sides. Sprinkle ginger and pepper over chicken. Stir in next 4 ingredients and salt to taste. Mix thoroughly. Add turnips, onions, and 1/2 cup stock. Cover and simmer gently 35-40 minutes, until chicken is cooked throughout. Add remaining stock if dish becomes too dry. Meanwhile, bring water to a boil in a saucepan over high heat. Stir in rice and immediately reduce heat to low. Cover and simmer 20 minutes or until rice is tender and liquid is absorbed. Remove from heat and let stand 5 minutes, covered. Fluff with a fork before serving. Swirl remaining butter into sauce and serve with chicken over rice. Posted to recipelu-digest by molony
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Serving Size: 1 Serving (3414g) | ||
Recipe Makes: 1 | ||
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Calories: 6639 | ||
Calories from Fat: 4058 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 450.9g | 601 % | |
Saturated Fat 200.8g | 1004 % | |
Monounsaturated Fat 154.5g | ||
Polyunsanturated Fat 60.1g | ||
Cholesterol 1736.3mg | 534 % | |
Sodium 1922.3mg | 66 % | |
Potassium 4909.7mg | 129 % | |
Total Carbohydrate 300.9g | 88 % | |
Dietary Fiber 15.8g | 63 % | |
Sugars, other 285.1g | ||
Protein 330.7g | 472 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6639
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