3 pounds chicken pieces 1 tablespoon oil 4 potatoes, cubed 3 tomatoes, chopped 1 onion, chopped 1 green bell pepper, chopped 1 clove garlic, minced 1 tablespoon brown sugar 1 teaspoon ground ginger 1 teaspoon black pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon dried thyme 1/4 teaspoon salt 1/2 cup chicken broth 1 1/2 cup coconut milk
In a skillet, brown the chicken in oil over medium-high heat.
Using a slotted spoon, transfer the chicken to the slow cooker, and add the potatoes and tomatoes to the slow cooker.
Add the onion, green pepper, garlic, brown sugar, ginger, pepper, cayenne, thyme and salt to the skillet and cook over medium-high heat for 3 minutes.
Stir the broth into the skillet, then transfer the mixture to the slow cooker. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Stir in the coconut milk and cook for an additional 30 minutes on low.
I was trying something different with this recipe and although I've had caribbean style food before this didn't meet the mark for me. I thought the taste of the coconut milk was over bearing and it needed more seasoning. I love the combo of veggies but not enough flavor. Add more salt!!!
Jun 28, 2010
This recipe was fairly easy to put together and the ingrediants seemed to indicate a certain "kick" to its taste but my family found it to be bland. We put it over rice and added more salt but I think the addition of a chicken sausage would have lended a nice flavor.
May 24, 2008
Total YUM!! I was wondering what to do with my frozen chicken thighs and this was sooooo easy. I cooked up some brown rice to go with it using the leftover coconut milk and chicken broth. We LOOOVED it. Our new favorite comfort food. Easy too we had all the ingredients on hand!
Oct 17, 2006
Everyone loved this recipe. It is worth doing again.