Ingredients:
2 tablespoons oil
1 small onions, chopped
1 green bell peppers, diced
3 garlic cloves, minced
2 1/2 lbs boneless skinless chicken breasts, cut into 2-inch pieces
3 1/2 cups chicken broth
3 teaspoons cornstarch
1/2 cup dark rum
1 teaspoon lime juice
1/4 cup packed brown sugar
2 1/2 lbs yams, peeled and cut into 1-inch chunks ( can use sweet potatoes)
3 plantains, peeled and sliced into 1/2-inch slices
3/4 teaspoon freshly ground ginger
1/4 teaspoon white pepper
1/2 teaspoon salt ( to taste)
1/8-1/4 teaspoon cayenne pepper
2 teaspoons dried tarragon
1/8 cup chopped fresh cilantro
Directions:
In a large soup pot, on med-high heat, heat oil. Add onion, green pepper and garlic. Add chicken pieces and brown on all sides.
Dissolve the cornstarch in the broth; add to pot. Add rum, lime juice, brown sugar, yams and plantains. Heat to boiling.
Reduce heat, add the spices and herbs; cover and simmer (stirring occasionally) for 25-35 minutes or until yams and plantains are tender and chicken is done.
Servings: 8
Time preparation: 15 min.
Time total: 50 min.