Healthy Caribbean Stew Recipes

Steps:

• In a bowl, combine ketchup, garlic, sugar, pepper sauce and, if desired, browning sauce; stir in seasonings. Add chicken thighs, sausage and vegetables. Cover; refrigerate 8 hours or overnight., Transfer chicken mixture to a 4- or 5-qt. slow cooker. Cook, covered, on low 6-8 hours or until chicken is tender.

Steps:

• Place spareribs in a pot, and cover with water. Place pot over high heat, and bring to a boil. Lower heat slightly, and cook, covered, for 15 or 20 minutes, then remove ribs to a large bowl and discard the water.
• While the ribs cook, pour the oil into a Dutch oven set over high heat, and swirl it around. Season the chicken thighs with salt and pepper, and when the oil begins to shimmer and is about to smoke, add them to the pan, skin-side down. Brown the chicken aggressively, about 5 to 7 minutes per side, then add the chicken to the bowl with the ribs. Repeat with the sausages, browning them on all sides for approximately 5 to 7 minutes, then add to the bowl with the chicken and the ribs. Cook the onions and garlic in the fat remaining in the Dutch oven, stirring occasionally until they soften and begin to brown, approximately 5 to 7 minutes.
• Heat oven to 300. Add the tomato paste, vinegar, lemon juice, hot-pepper sauce, chicken stock, sugar, Worcestershire sauce, chile powder and paprika to the onions and garlic in the Dutch oven, then stir to combine, and allow to cook for 1 to 2 minutes. Add the meats to the Dutch oven, stirring and tossing them so that they are well covered with the sauce, then cover the pot, and place in the oven to cook, undisturbed, for approximately 90 minutes, or until the meats are tender and, in the case of the chicken and the ribs, pulling from the bone.

Steps:

• In a nonreactive soup pot, saute the onions in the oil on medium heat for 4 or 5 minutes. Add the cabbage and the chile or cayenne and continue to saute, stirring often, until the onions are translucent, about 8 minutes.
• Add the grated ginger and the water, cover the pot, and bring to a boil. Stir in the sweet potatoes, sprinkle with salt, and simmer for 5 or 6 minutes, until the potatoes are barely tender. Add the tomatoes, okra, and lime juice. Simmer until all of the vegetables are tender, about 15 minutes. Stir in the cilantro and add more salt to taste.
• Sprinkle the stew with chopped peanuts. Top with a few sprigs of cilantro, if you like.
• Serve the stew on rice or with a fresh crusty bread

Steps:

• Place the water in a large pot. Add onion and bell pepper. Cook, stirring occasionally, for 5 minutes.
• Add sweet potatoes, tomato sauce, tomatoes, pineapple, apples, chilies and vegetable broth.
• Bring to a boil, reduce heat, cover and cook over low heat for 45 minutes, stirring occasionally.
• Add beans and seasonings, mix well and continue to cook over low heat for another 10 minutes, stirring occasionally.
• Serve over rice.

Steps:

• In a stock pot or soup pot, heat oil over medium heat; saute onions for 4-5 minutes.
• Add the cabbage and chile or cayenne; saute, stirring often, for about 8 minutes or until the onion is transparent.
• Add the grated ginger and water; cover, and bring to a boil.
• Uncover and add the sweet potatoes and salt to taste; simmer for 5-6 minutes or until the potatoes are barely tender.
• Add the tomatoes, okra, and lime juice.
• Continue to simmer for about 15 minutes or until all the vegetables are tender.
• Add in the cilantro and more salt if needed; stir to combine.
• Ladle soup into individual bowls; sprinkle with chopped peanuts and enjoy.