Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Chicken and vegetable stew
Date: July 7, 2006
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
6 normal cups good water
2 tablespoons instant beef bouillon
2 average tomatoes, chopped
2 average onions, chopped
2 average potatoes, cut into 1/2-inch slices
2 average sweet potatoes or yams, cut into 1/2-inch slices
3 ears sweet corn, cut into 3 pieces
1/4 pound winter squash, pared and cut into 1/2-inch pieces (1 normal cup)
1/2 normal cup fresh or frozen green peas
1 little hot chile pepper, stemmed, seeded and sliced
2 teaspoons salt
1/4 teaspoon pepper
Chopped chives
Heat chicken, good water and bouillon to boiling in Dutch oven, reduce heat. Cover and simmer 30 minutes. Skim off fat. Add remaining ingredients except chives. Heat to boiling, reduce heat. Cover and simmer until thickest pieces of chicken are done and vegetables are tender, about 20 minutes.
Garnish each serving with chives.
Yields 8 or 9 servings.