| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Poultry, Ethnic | 6 | Servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | md | Onion, sliced |
| 1 | Fryer chicken, 3lbs cut into serving pieces | |
| 1 | Smoked pork butt, | |
| (1 lb)cut into 1" cubes | ||
| 1 | Can(8oz)tomato paste | |
| 1/4 | c | Coconut, shredded |
| 1/2 | ts | Salt |
| Crushed red pepper to taste | ||
| 4 | Whole cloves | |
| 1 | Bay leaf | |
| I/2 ts thyme | ||
| 2 | lb | Sweet potatoes,pared, |
| Cut into 1/2" slices | ||
| 2 | Bananas, sliced 3/4" thick | |
| 1/4 | c | Green onions, sliced |
| 5 | min. |
INSTRUCTIONS
Heat oil in a heavy Dutch oven and saute onion about 5 minutes until golden, stirring frequently. Remove From pan. Add chicken, half at a time, and brown on all sides (adding more oil if needed). Return onion to pan and add pork Stir in water, tomato sauce, coconut and salt. Tie pepper, cloves, bay leaf and thyme into a small cheesecloth square (poultice) and add to stew. Bring to a boil, lower heat and simmer For 15 minutes, stirring occasionally. Add sweet potatoes and simmer covered For 35 to 40 minutes longer, or until sweet potatoes are tender. Taste for seasonings and correct if necessary. Add bananas and cook for an additional Discard cheesecloth poultice. Arrange on a serving platter and garnish with green onions and more coconut, if desired. Serves 6. From the recipe files of suzy@gannett.infi.net Posted to MM-Recipes Digest V3 #289 Date: Mon, 21 Oct 1996 17:35:10 -0400 (EDT) From: suzy <suzy@gannett.infi.net>
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