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Sun, Dec 21, 2014

Chicken stew up for best Crock-Pot recipe


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Chicken stew up for best Crock-Pot recipe | Cooking Channel, Recipe, Cooking, Food, Cooking Up Dreams

Caribbean chicken stew (TMP Photo/A. McKinney)

I need your votes, Murfreesboro.

I received the news that I am one of three finalists in the Ultimate Crockpot Crockstar Contest.  

The recipe I entered was this Caribbean chicken stew made in the slow cooker, of course.

If I am voted the winner, I will make an appearance on the Cooking Channel and enjoy the honor of being named the 2013 Crockstar.

It is a very exciting opportunity, and I need your help. The winner is determined by whoever receives the most votes.

Just go to www.crock-pot.com and you will see my picture and recipe, then you just click to vote under my name. The voting lasts until Friday, Nov. 25.

As for the recipe, this is a delicious stew made with Caribbean spices and flavors.

It is not your every Southern Crock-Pot meal, but my family still loves it.

I enjoy making dishes that have unique flavors with ingredients that are still easy to find.  

This certainly falls into that category.

Be sure to visit “Cooking with April McKinney” on Facebook to stay updated on the results of the contest and more new recipes.

Caribbean chicken stew

Ingredients:
1 1/2 pounds chicken breast
1 Tablespoon extra virgin olive oil
1 1/4 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon dried thyme
1/2 teaspoon allspice
1 bay leaf
1 cup onion, chopped
1 jalapeño, minced
2 garlic cloves, minced
1 can coconut milk (found in the Asian aisle of the grocery store)
1 1/2 cups chicken stock, unsalted
2 sweet potatoes, peeled and cubed
1 can chickpeas, drained and rinsed
1 lime, juiced
1/3 cup cilantro, chopped

Directions:
1. Season chicken with 1/2 teaspoon of salt, pepper, cumin and thyme, and 1/4 teaspoon of allspice. Sear on each side for 2 minutes in oil over medium high heat.
2. Place chicken in the Crock-Pot along with the remaining seasonings, onion, jalapeño, garlic, coconut milk and chicken stock. Then cook on high for 3 hours and low for 7 hours.
3. Remove the chicken and shred it.
4. Then add the shredded chicken back in along with the sweet potatoes and chickpeas.
5. Cook on high for 30 minute or low for 1 hour
4. Right before serving, add in lime juice and cilantro and enjoy.

 
 
 
Tagged under  Cooking, Cooking Channel, Cooking Up Dreams, Food, Recipe



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