God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
I always find it so amazing when you allow people to present their religious conviction, or we could say, “their worldview.' In other words, what helps them believe they will have a successful life after death or what gives them hope, strength and happiness? Often, they come up with some customized cocktail personally created composed of conversations and experiences they have picked up along the way. Take a few marvel movies. Add a memorable talk with the bartender after the night club closed. Sprinkle in some new age reasoning. Add a pinch of Confucius. Take some of the current talking points from 'The View.' Insert a splash of your own intuition and there you go! A customized worldview, one that everyone in the history of humanity has missed, but they are absolutely certain they are correct, and they are willing to base their life and eternity on it.
Randy Smith
Caribbean Chicken Stew
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Meats, Grains
Caribbean
1
Servings
INGREDIENTS
3
tb
Unsalted butter
3 1/2
lb
Frying chickens; cut into serving pieces
2
tb
Fresh ginger; minced
1
Fresh haba=F1ero; jalape=F1o or serrano pepper, seeded and minced, (use rubber gloves)
1
tb
Curry powder
1
ts
Ground turmeric
1/4
ts
Ground allspice
1/4
ts
Ground cardamom
3
Turnips; peeled and cut into 1/2 inch cubes
2
Onions; cut into 1/2 inch wedges
3/4
c
Chicken stock
2 2/3
c
Water
1 1/3
c
Long grain white rice
INSTRUCTIONS
Prep: 15 min, Cook: 45 min. Melt half the butter in a large soup pot over
medium high heat. Cook chicken 8-10 minutes, turning occasionally until
browned on both sides. Sprinkle ginger and pepper over chicken. Stir in
next 4 ingredients and salt to taste. Mix thoroughly. Add turnips, onions,
and 1/2 cup stock. Cover and simmer gently 35-40 minutes, until chicken is
cooked throughout. Add remaining stock if dish becomes too dry. Meanwhile,
bring water to a boil in a saucepan over high heat. Stir in rice and
immediately reduce heat to low. Cover and simmer 20 minutes or until rice
is tender and liquid is absorbed. Remove from heat and let stand 5 minutes,
covered. Fluff with a fork before serving. Swirl remaining butter into
sauce and serve with chicken over rice.
Posted to recipelu-digest by molony <[email protected]> on Feb 05, 1998
A Message from our Provider:
“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”
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