Recipe - Caribbean Chicken Stew

3 tablespoon Unsalted butter
3 One half pound Frying chickens; cut into
serving pieces
2 tablespoon Fresh ginger; minced
1 Fresh haba=F1ero; jalape=F1o
or serrano pepper, seeded
and minced, (use rubber
gloves)
1 tablespoon Curry powder
1 teaspoon Ground turmeric
One fourth teaspoon Ground allspice
One fourth teaspoon Ground cardamom
3 Turnips; peeled and cut into
One half inch cubes
2 Onions; cut into One half inch
wedges
Three fourths cup Chicken stock
2 2/3 cup Water
1 1/3 cup Long grain white rice

Prep: 15 min, Cook: 45 min. Melt half the butter in a large soup pot over
medium high heat. Cook chicken 810 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 One half cup stock. Cover and simmer gently 3540 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 recipeludigest by molony molony@scsn.net on Feb 05, 1998