Trinidad Chicken Mango Stew

Mangoes are a staple in Trinidad. Combined with chicken, red pepper and lime, you can dream of being in the Trinidad breezes.

• 1 chicken, cut in about 8 pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil
• 1 tablespoon brown sugar
• 1 onion, roughly chopped
• 2 limes, peeled, deseeded and cut into small cubes
• 3 cloves garlic, finely chopped
• 2 red bell peppers, cut into strips
• 1 - 2 large mangoes, peeled and cut into strips ( discard seed )
• Salt to taste
• 1/4 teaspoon cayenne pepper
• 5 tablespoons rum
• 2 tablespons chives, finely sliced for garish

METHOD

Season chicken pieces with salt and black pepper.

Heat oil in heavy bottomed pot, add brown sugar and caramelize over medium heat until light brown. Do not burn.

Add chicken pieces and saute until brown on all sides.

Stir in onion, limes, garlic and sweet peppers. Mix well and cook for 5 minutes.

Stir in mango slices. Continue cooking for 2 - 3 minutes. Season with salt and cayenne pepper. Stir in rum.

Lower heat, cover pot and stew for about 1 hour or until chicken is soft

To serve, garnish with chives.

Serves: 4 - 6

recipe from www.inmamaskitchen.com

Contributor: Ilka Hilton-Clark

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