Caribbean Chicken Stew

INGREDIENTS

• 5-6 Chicken thighs with skin on

Marinade Ingredients:

• ¼ Tsp Cayenne
• ½ Tsp Salt
• ½ Tsp Pimento/ Allspice
• 1 Tbsp Brown Sugar
• 1 Tsp Onion Powder
• 1 Tsp Garlic Powder
• 1 Tsp Smoked Paprika
• ¼ Tsp Cinnamon
• ½ Tsp Cumin
• ½ Tsp Black Pepper
• Juice of ½ Lime
• 1 head of Minced garlic

Stew ingredients:

• 2 Tbsp Olive Oil
• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 1 Red Onion
• 1 Head of Minced Garlic
• 1 Thumb size of Ginger grated
• 1 Mango
• 1 Habanero pepper ( optional: use half )
• 1 Tbsp Brown Sugar
• 1 Tsp salt ( adjust to taste )
• 1 Tsp cinnamon
• 1 Tsp Allspice
• ½ Tsp Smoked Paprika
• 3 Stems of Thyme
• 2 Cups of Pineapple Juice

Garnish:

• Chopped Green onions
• Chopped Cilantro

Mango Chutney:

• 1 Mango diced
• 1 Jalapeno
• ½ Sm Red Onion Chopped
• Juice of one lime
• Hand full of cilantro chopped
• Salt to taste
• Cilantro lime rice ( recipe coming )

INSTRUCTIONS

Marinade chicken thighs in the spice mixture for 30-60 mins. Chop up all veggies into 1-inch pieces. Add olive oil to pan and sear chicken for 7 mins on each side on medium-high heat. Remove chicken from pan and set aside. Add veggies to the same plan and cook for 5-7 mins. Add pineapple juice, thyme, and spices, and cook for 2 mins. Place chicken thighs back in the pan. Cover and cook for 40-50 mins on med-to-low heat. Chicken should fall off the bone. Make sure to check on the chicken to make sure the water is not cooked down. Remove thyme stems, taste for salt and spices and make any adjustments. Add chopped cilantro and green onions. Plate stew chicken over rice and top off with mango chutney. Enjoy!