Caribbean Chicken Stew

I made this easy Caribbean Chicken Stew for lunch one day recently and it was well received! I just love trying different spice combinations to ‘visit’ different parts of the world through food. We may not be able to travel right now but I can certainly keep my family’s attention with these creative cuisines!

Caribbean Chicken Stew
6 boneless chicken thighs
1 Spanish onion
extra virgin olive oil
1 pkg Goya Culantro y Achiote seasoning
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon salt
fresh ground black pepper
dash cayenne pepper
1 red pepper
1 yellow pepper
3 garlic cloves
1 cup snow peas
3 tablespoons brown sugar
13.5 oz coconut milk
Spanish Yellow Rice

Place chicken in a large bowl; drizzle with extra virgin olive oil. Cut the onion into bite-size pieces and place in the bowl with the chicken. In a small jar combine the Culantro y Achiote seasoning packet with the garlic powder, cumin, coriander and salt. Add as much fresh ground black pepper & cayenne pepper as you prefer. Put a lid on the jar and shake vigorously. Sprinkle over chicken & onions and toss; set aside to marinade. Cut the red pepper and yellow pepper into bite-size pieces. Heat 1-2 tablespoons extra virgin olive oil in a large deep skillet. Add the red & yellow peppers and sauté 5-7 minutes until tender-crisp. Mince the garlic and add to the peppers; sauté another minute. Remove peppers & garlic from skillet and reserve. Heat a little more extra virgin olive oil in the deep skillet. Add the chicken and onion and cook ~4 minutes on medium-high; turn chicken over and continue to cook a few more minutes. Add the brown sugar and season with salt as needed. Add the cooked red & yellow peppers and garlic back into the skillet. Add the coconut milk. Bring just to a boil and heat through. Serve over Spanish Yellow Rice. Makes 4-6 servings.

Enjoy!

Linda~

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