Caribbean Chicken

Recipe Submitted by Crystal M. – Kingman KS

Ingredients:

3 lbs chicken pieces (mixture of dark and white meat)
1 TLB Oil
4 potatoes, cubed
3 tomatoes, chopped
1 Onion, chopped
1 Green Pepper, chopped
1 clove Garlic, minced
1 TLB. Brown Sugar
1 tsp Ground Ginger
1 tsp Pepper
¼ tsp Cayenne
¼ tsp dried Thyme
¼ tsp Salt
½ cup Chicken Broth
1 ½ cups Coconut Milk

Directions:
01 - To reduce the fat, remove the skin from the dark meat.
02 - In a skillet, brown the chicken in oil over medium-high heat.
03 - Using a slotted spoon, transfer the chicken to the slow cooker.
04 - Add the potatoes and tomatoes to the slow cooker.
05- Add the onion, green pepper, garlic, brown sugar, ginger, pepper,
cayenne, thyme and salt to the skillet and cook over medium-high
heat for 3 minutes.
06 - Stir the broth into the skillet.
07 - transfer the mixture to the slow cooker.
08 - Cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
09 - Stir in the coconut milk and cook for an additional 
30 minutes on low. 

Note: Serves 4
Tip: This is a relatively mild version of Caribbean Chicken, 
so if you'd like to spice it up, double or triple the cayenne.

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive fresh chicken 
almost every month in the Prairie Pak, so a lot of chicken
recipes will be appearing here!  
See Prairieland Food Derby for archived Prairie Pak contents!

:)