Chicken "Kalaloo" Stew
Source of Recipe
the web
List of Ingredients
4 Tbsp peanut oil, divided use
4 ribs celery, sliced
2 Tbsp chopped fresh thyme
4 boneless skinless chick breast halves, choped into 1-inch pieces
2 c chicken broth or water
1 19-ounce can coconut milk (see cook's notes)
1/4 c smooth peanut butter, optional
1/2 c chopped fresh parsley
2 lbs spinach or collard greesn, cleaned and chopped
Salt and pepper to taste
Recipe
Cook's Notes: Kalaloo is a hearty form of greens rich in vitamins A and C. Native to Caribbean countries, it is not widely available as fresh produce but is sometimes found in canned form. Spinach and collard greens are prfectly acceptable substitutions. You can also substitute 1 pound of shrimp for the chicken. To make the most of canned coconut milk, place in the refrigerator for about 24 hours. The rich milk with congeal, leaving the watery liquid at the bottom. Simply spoon the hardened milk into the skillet.
1. Heat one tablespoon of oil in a large Dutch oven over medium high heat. Add celery and thyme and saute until celery is soft and translucent, about 5 mins. Remove with a slotted spoon and set aside.
2. Heat the remaining 3 tablespoons of oil in the Dutch oven. Add the chopped chicken. Brown, stirring occasionally, until cooked through, about 8-10 mins. Add chicken broth. Bring to a boil. Cover pot and reduce heat to a simmer. Cook for about 15 minutes until chicken is tender.
3. Remove chicken with a slotted spoon. Cover to keep warm and set aside. Whisk coconut milk and peanut butter, if using, into pan. Return to a simmer, then add the reserved celery, chicken, parsley, and the chopped greens. Cover and cook until greens are wilted and tender.
4. Season with salt and pepper to taste. Serve warm over rice.
Serves8.
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