- Yield: 8 servings
- Prep Time: 23 minutes
- Cook Time: 40 minutes
Chicken calabaza stew
In the Caribbean, calabaza is also a favorite stew served as a side dish or on top of rice for the main dish.
Ingredients
- 3 tbs olive oil
- 1" of fresh ginger, peeled and minced
- 1 large onion, chopped
- 1 (15 oz) can whole kernel corn (drained)
- 2 stalks celery, sliced into 1/4" pieces
- 1 lb or 1 1/2 cups baked calabaza, 1- to 2-inch chunks
- 1 9 oz package fully cooked chicken breast, chopped
- 1 cup vegetable stock
- 1 cup coconut milk
- 1 tsp coriander
- 1 tsp cumin
Instructions
-
In a large Dutch oven over medium heat, add the olive oil and ginger. Sauté for 3 minutes.
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Add the onion, corn and celery. Sauté about 10 minutes or until the vegetables are soft.
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Add the calabaza, chicken vegetable stock, coconut milk, coriander and cumin to the Dutch oven. Bring to a boil. Reduce heat and simmer 20 minutes.
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Serve over rice.