Caribbean Chicken Stew
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons vegetable oil
1 large onion, sliced
1 large green bell pepper,cut in thin strips
2 garlic cloves, crushed through a press
2 Scotch bonnet or jalapeno peppers,seeded and minced
2 teaspoons curry powder
1/2 cup canned cream of coconut
1 cup chicken broth
1 (14 1/2-ounce) can stewed tomatoes
3 ears of fresh corn, shucked and cut into 3-inch lengths
1/4 cup lime juice
3 tablespoons chopped cilantro
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