Recipe for cooking chicken and vegetable stew
Recipes from the Caribbean :: Caribbean Main Dish Poultry
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
6 c. water
2 Tbsp. instant beef bouillon
2 med. tomatoes, chopped
2 med. onions, chopped
2 med. potatoes, cut into 1/2-in. slices
2 med. sweet potatoes or yams, cut into 1/2-in. slices
3 ears sweet corn, cut into 3 pieces
1/4 pound winter squash, pared and cut into 1/2-in. pieces (1 c.)
1/2 c. fresh or frozen green peas
1 small hot chile pepper, stemmed, seeded and sliced
2 tsp. salt
1/4 tsp. pepper
Chopped chives
Heat chicken, water and bouillon to boiling in Dutch oven; reduce heat. Cover and simmer 1/2 an hour. Skim off fat. Add remaining ingredients except chives. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done and vegetables are tender, about 20 mins.
Garnish each serving with chives.
Yields 8 or 9 servings.
