Caribbean Chicken Stew



  1. In a Dutch oven cook onions in hot oil over medium heat for 4 to 6 minutes, stirring occasionally.
  2. Add chicken and broth and simmer, covered, for 30 minutes, then transfer chicken to bowl.
  3. Add sweet potatoes, undrained tomatoes, corn, red pepper flakes, and salt to Dutch oven.
  4. Return to boiling, reduce heat and simmer, covered, for 10 to 15 minutes.
  5. Remove skin and bones from chicken and shred/chop meat.
  6. Skim fat from soup.
  7. Transfer 1 1/2 cups of the vegetables to a blender or food processor.
  8. Add 1 cup of the broth, let cool slightly and blend until smooth.
  9. Return to Dutch oven.
  10. Add chicken and ginger.
  11. Heat through.
  12. Stir in coconut milk.
  13. Serve over rice.