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Caribbean Chicken Stew
by upnorthfoodie (upnorthfoodie)
at February 8th, 2012 (09:46 pm)

This dish started out with a recipe for "Caribbean Chicken" by Keith Snow of Harvest Eating and a way to use up some leftover baked sweet potato chunks. I had tried the recipe before and added in some yucca root, but it was determined that it needed rice instead and so I've been wanting to try it again. But of course, I can never leave a recipe the way it was written.
One of the changes that I wanted to make was to have it be more paleo/primal friendly as I have some friends who are following that diet and I've dabbled in it as well. Also, in my house, there are some who love rice and others who can't stand it, so I used my rice cooker to prepare it on the side.
I thought about taking a picture of the dish plated, but my bowl was already empty. Maybe next time.

This is most of the ingredients set out and prepped. I had a nearly empty bottle of red wine (Evodia, I highly recommend it) from the night before, so decided to have a glass while cooking because the white was still chilling...
This served 3 adults, 3 kids, and I was able to set aside 3 lunches for work.

1 large Sweet Potato, baked and cubed
3 c. cooked Rice (white or brown is fine)
3 Chicken Breasts, thinly sliced
1 ring Sausage/Kielbasa, sliced
1/2 lb. medium Shrimp, pre-cooked, tails removed
1/2 med. Red Onion, chopped
1/2 Red Bell Pepper, chopped
1/2 Yellow Bell Pepper, chopped
1/2 c. White Wine (Chenin Blanc was used)
2 c. Chicken Stock
1 c. Coconut milk
2 tsp. Cumin powder
1 tsp. dried Cilantro
1/2 tsp. dried Sage
1/8 tsp. Cayenne powder
Salt and Pepper

Prepare the sweet potato ahead of time, or bake while preparing the remaining ingredients.
Prepare rice, I used a rice maker and turned it on after cooking the chicken.
Using a dutch oven, preferably, add some bacon fat, olive oil, or preferred fat to the pan.
Saute chicken in batches so that cooked through and browned lightly. Remove.
Deglaze pan with white wine and allow to cook down.
Add in chicken broth and allow to reduce--more if desiring stew-like, less is soup-like.
Add in veggies and cook until they soften.
Add in chicken, sausage, seasonings, and coconut milk. Adjust seasoning.
Add in sweet potato.
When everything is warm and happy, toss in shrimp long enough for them to warm up. Unless you have raw shrimp, then you would want them to go in at the same time as the chicken, etc.

Serve over rice or on its own. If you like it a bit spicier, add in your favorite hot sauce.

There you go! I hope that you and your family enjoy.