Caribbean Pulled Chicken Stew

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4.7 of 5 (23)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 249.7

Total Fat: 7.6 g
Cholesterol: 45.1 mg
Sodium: 496.2 mg
Total Carbs: 32.8 g
Dietary Fiber: 5.0 g
Protein: 14.2 g

View full nutritional breakdown of Caribbean Pulled Chicken Stew calories by ingredient

Introduction

This is a thick hearty BOLD tasting stew. The ginger gives it a kick and the coconut milk adds a delicious texture and rich flavor. I was apprehensive at first as I wasn't too sure how this stew would turn out but it ended up being AMAZING, everybody loved it and had multiple servings, the pot was empty in no time !!! I promise this stew will not disappoint!

(use homemade chicken broth and you can cut the sodium in half in this recipe)

(for extra protein add a can of chick peas, but rinse well to keep the sodium low) This is a thick hearty BOLD tasting stew. The ginger gives it a kick and the coconut milk adds a delicious texture and rich flavor. I was apprehensive at first as I wasn't too sure how this stew would turn out but it ended up being AMAZING, everybody loved it and had multiple servings, the pot was empty in no time !!! I promise this stew will not disappoint!

(use homemade chicken broth and you can cut the sodium in half in this recipe)

(for extra protein add a can of chick peas, but rinse well to keep the sodium low)

Number of Servings: 8

Ingredients

~1 tbsp olive oil

~2 medium onions diced

~6 chicken thighs (must have skin & bones in tact, will remove skin & bones later)

~3.5 cups low sodium chicken broth

~4 cups diced & peeled yams (sweet potatoes)

~2 cups fresh diced tomatoes

~3/4 cup tomato juice

~1.5 cups frozen corn

~1 tbsp chili powder

~3 tsp black pepper

~1 cup Rooster brand coconut milk (or any brand that is unsweetened & light coconut milk, less than 300 calories per 1 cup serving)

~5 tsp fresh minced ginger (3 tsp dried)

Directions

In a 4-5 quart Dutch oven heat oil. Add onions; cook and stir over medium heat about 5 minutes or until tender. Add chicken pieces and broth. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Remove chicken from Dutch oven and set aside to cool.

Add yams, tomatoes, tomato juice, frozen corn, chili powder, to Dutch Oven with chicken broth. Return to boiling; reduce heat. Simmer, covered for 10-15 minutes or until vegetables are tender but not to soft.

Meanwhile, when cool enough to handle, remove chicken from bones. Discard the skin and bones and any fat. Using your hands pull chicken into bite sized strands/chunks. Skim any fat from the broth. Do not add chicken yet.

Reserve 2 cups of broth & vegetables and once cool use a food processor or blender to puree the mixture. Return the vegetable/broth puree to the Dutch oven. Add chicken, coconut milk and ginger. Cook on low-medium heat for 10 minutes.

Serve & Trust me you WILL ENJOY !!!!!

Number of Servings: 8

Recipe submitted by SparkPeople user JANNERS1980.