Name: Caribbean Chicken Stew
Prep time: 25 min
Cook time: 360 min
Total time: 385 min
Yield: 8 servings
Cuisine: Caribbean
Ingredients: 1/4 cup ketchup; 3 garlic cloves, minced; 1 tablespoon sugar; 1 tablespoon hot pepper sauce; 1 teaspoon browning sauce, optional; 1 teaspoon dried basil; 1 teaspoon dried thyme; 1 teaspoon paprika; 1/2 teaspoon salt; 1/2 teaspoon dried oregano; 1/2 teaspoon ground allspice; 1/2 teaspoon pepper; 8 bone-in chicken thighs (about 3 pounds), skin removed; 1 pound fully cooked andouille chicken sausage links, sliced; 1 medium onion, finely chopped; 2 medium carrots, finely chopped; 2 celery ribs, finely chopped; Hot cooked rice, optional

I lived with a family from the West Indies for a while and enjoyed watching them cook. I lightened up this Caribbean chicken stew by leaving out the oil and sugar, removing the skin from the chicken and using chicken sausage. It's just as good. —Joanne Iovino, Kings Park, New York

Ingredients

1/4 cup ketchup

3 garlic cloves, minced

1 tablespoon sugar

1 tablespoon hot pepper sauce

1 teaspoon browning sauce, optional

1 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon ground allspice

1/2 teaspoon pepper

8 bone-in chicken thighs (about 3 pounds), skin removed

1 pound fully cooked andouille chicken sausage links, sliced

1 medium onion, finely chopped

2 medium carrots, finely chopped

2 celery ribs, finely chopped

Hot cooked rice, optional

Instructions

1 In a bowl, combine ketchup, garlic, sugar, pepper sauce and, if desired, browning sauce; stir in seasonings. Add chicken thighs, sausage and vegetables. Cover; refrigerate 8 hours or overnight.

2 Transfer chicken mixture to a 4- or 5-qt. slow cooker. Cook, covered, on low until chicken is tender, 6-8 hours. If desired, serve with rice.