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Caribbean Chicken Stew

Ingredients

• 2 onions, cut into 1-inch pieces
• 1 tablespoon vegetable oil
• 1 3- to 3 1/2-pound broiler-fryer chicken, cut into 8 pieces, wing tips removed
• 2 14-ounce cans chicken broth
• 2 1/2 pounds sweet potatoes, peeled and cut into 1-inch pieces
• 1 14.5-ounce can diced tomatoes, undrained
• 1 10-ounce package frozen whole-kernel corn
• 1/2 to 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 2 tablespoons grated ginger or 1 teaspoon ground ginger
• 1 cup unsweetened coconut milk
• 4 cups hot cooked rice

Directions

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.

Attribution