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Island Chicken Stew

I first had a version of this recipe while camping outdoors.It was made on an outdoor open fire. One of our guests had prepared a huge pot of this local favorite Island Chicken Stew. It’s a “stick to the ribs” comfort dish.

Posted By: Deirdre K Todd
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Prep Time: 10-15 minutes | Cook Time: 40 minutes | Ready In: 50-65 minutes
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US Metric

3 lbs. chicken thighs
4 ½ c. water

2-inch piece ginger, smashed

4 stalks green onion, tied in a knot
2 tsp. salt
5-6 TB butter, melted
5-6 TB flour
6-8 cloves garlic, minced
½ tsp. salt

1/4 tsp. white pepper
1 lb. Yukon gold potatoes, cubed
1 lb. frozen peas and carrots, thawed

Cooking Process:

In a large saucepot over medium high heat; cover chicken with water. Add ginger and salt. Bring to boil. Reduce heat; simmer 20-25 minutes. Remove chicken from saucepot. Discard chicken skin, ginger and green onion. Cut chicken thighs in half; set aside. Bring chicken liquid to a boil. In a small mixing bowl; combine butter and flour well. Stir flour mixture into liquid; stirring until  thickened . Add garlic, pepper, potatoes and chicken. Cover and simmer 12-15 minutes until potatoes are cooked through. Add peas and carrots and simmer until heated through. Serves 6.