| 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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