Trinidadian Chicken Stew

We lightened up the original recipe and gave it a bit more spice for a delicious Caribbean stew.

(modification of recipe originally from Giada De Laurentiis)

Serves 4

• 1 pound skinless, boneless chicken breasts, cut into 1 inch pieces
• 1 tablespoon finely grated fresh ginger
• 1 tablespoon minced garlic
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground cinnamon
• ¼ teaspoon cayenne/ground red pepper
• 1 tablespoon fresh lime juice
• 2 tablespoons vegetable oil
• 1 tablespoon brown sugar
• 1 (15-ounce) can reduced sodium diced tomatoes, undrained
• 1 tablespoon tomato paste
• 2 tablespoons chopped fresh thyme leaves
• ¼ cup chopped fresh flat-leaf parsley
• 1 cup onion, diced
• 1 cup peeled carrots, cut into ¼ inch slices
• 1 large sweet potato or yam, peeled and cut into 1 inch pieces (about 2 cups)
• 1 ½ cups hot water

Combine first 8 ingredients (chicken through lime juice) in a large zip-top bag; seal and shake well to coat chicken evenly.  Marinate in refrigerator for 2 to 4 hours.

In a large Dutch oven, heat the oil over medium-high heat.  Add the sugar and cook, stirring occasionally, until very dark (about 3 minutes).  Add the chicken mixture to the pan; discard any remaining marinade.  Cook chicken, stirring frequently, until chicken is brown (about 3 to 5 minutes).  Add diced tomatoes and remaining ingredients through hot water.  Cover the pan and simmer until the chicken is cooked through and the vegetables are tender, about 45 minutes.  Season with kosher salt and freshly ground black pepper.  Garnish with extra parsley if desired.

Nutritional Info/Serving:  Calories 336, Fat 8 g, Protein 30 g, Carbs 33 g

21 Day Fix Container Equivalents/Serving:  1 Red, 1 Green, 1 Yellow, 1.5 tsp