Stew From De Islands

Yes honey, I labored all over this. No slow cooker needed. Just an hour and some patience. Maybe a glass of wine to hold you over until the food is done.

1/4 cup olive oil

2 tbsp dark brown sugar

6 bone in chicken thighs

1 tbsp freshly grated ginger

1 tsp kosher salt

1/2 tsp ground pepper

4 whole peeled canned tomatoes

1/4 cup chopped parsley

3 carrots, peeled and cut into 2 inch slices

3 medium Yukon gold potatoes, peeled and cut into 2 inch pieces

1 1/2 cups water

Heat a pan on medium high heat, pour in the oil and the brown sugar. Let it cook for a few until it  gets dark.

Throw in the chicken and season with the salt-n-pepa. Grate the ginger right in over the chicken.

Sugar coat the chicken, pun intended.

Place in the toe-ma-toes.

Squish ’em.

Add poe-ta-toes, carrots and parsley.

Pour in the water, turn to low, put a lid on it and simmer for 45 minutes.

Serve with rice or eat alone if you forgot to cook a side dish. Believe me you will not be able to think about anything else once this food has finished cooking.

Huge hit with the family so MAKE THIS!

http://www.foodnetwork.com/recipes/giada-de-laurentiis/trinidadian-chicken-stew-recipe/index.html

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