Caribbean Stewed Chicken from Healthy Diabetic Recipes

Caribbean Stewed Chicken Recipe

Recipe Ingredients:

-JUDI M. PHELPS (BNVX05A)
3 lb Chicken pieces
1 large Onion, chopped
1 large Tomato, coarsely chopped
2 tbsp Fresh lime or lemon juice
1 tbsp Fresh parsley, chopped
1/2 tsp Dried thyme
1/2 tsp Dried rosemary
1/4 tsp Ground ginger
1/4 tsp Cinnamon
3 cup Water
1/2 tsp Salt, optional
1/4 tsp Freshly ground pepper
1 tbsp Margarine
2 tbsp Flour
1/4 tsp Nutmeg

Recipe Instructions:

Remove skin and all visible fat from chicken pieces.
Place chicken, onion, tomato, lime juice, parsley, thyme, rosemary, ginger
and cinnamon in a glass bowl;

cover and let stand in refrigerator 2 hour to marinate. Transfer to a
Dutch oven or stewing pot; add water, salt (optional), and pepper. Cover,
bring to a boil; reduce heat and simmer 1-1/2 hours or until tender (start
checking after 1 hour). Melt margarine in a small saucepan; stir in flour
and nutmeg until blended. Remove and strain 1-1/2 cups liquid from stew and
add to flour mixture; stir-cook about 2 minutes until thickened. Place
chicken pieces on a warm platter; serve with sauce. (Strain remaining
liquid from stew for later use).
Each serving: 1/6 recipe = 3 protein and 1/2 fat choice
2 g carbohydrate, 21 g protein, 11 g fat
191 calories
Source: Choice Cooking, Canadian Diabetes Association
This recipe can be used interchangeably by the Weight Watchers Dieter
and a person on a diabetic diet.

Servings: 6

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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