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The Good Hearted Woman

Cozy Living - Food, Travel & Good Vibes

  • FOOD HOLIDAYS YEAR-ROUND

Loaded Baked Potato Soup {with a Sweet Surprise!}

October 7 By Renée ♥ 13 Comments

Loaded Baked Potato Soup is one of my top five favorite “30-minute Meals.” Fast, economical, and super-easy, this recipe has a sweet surprise that elevates the flavors and results in a perfectly balance bowl of comforting deliciousness. 

Loaded Baked Potato Soup | The Good Hearted WomanThis post may contain affiliate links, but don’t worry – they won’t bite.

Loaded Baked Potato Soup is one of my top five favorite “30-minute Meals” – and this one I’ll even serve to company! 

“Oh, you’ll be here in half an hour? And you’re starving? No problem!”

The first time I made this soup was when my girls were young and they unexpectedly brought home a few extra friends for dinner. We never turn away a hungry kid, but I had barely enough potatoes to begin with, and so I wasn’t sure we would have enough soup to go all around. I did, however, have a sweet potato, so I threw that into my baked potato soup instead. 

Oh, my! What a difference that little sweet potato made! I’ll never make baked potato soup without one again! 

Loaded Baked Potato Soup | The Good Hearted Woman

Fast, economical, and straightforward, this delicious, easy-to-make Baked Potato Soup has a chowder-like consistency and a sweet surprise on the ingredient list. Check it out! 

Wavy Line

Loaded Baked Potato Soup: Ingredient Notes

Russet Potatoes

It is important to use and Idaho, Russet or other “starchy” type potatoes for this soup. The Russet has a neutral flavor and high starch content, which gives it a creamy, soft texture that breaks down easily. This all makes them the perfect choice for making a creamy soup like this one.

I have also successfully made this Baked Potato Soup with Yukon Gold potatoes, but the soup required a little more “mashing” than usual to achieve the desired consistency. (See Recipe Notes)

DO NOT USE waxy potato varieties (e.g., red potatoes, new potatoes, fingerling, etc.) for this recipe. Waxy potatoes have a low starch content and have a creamy, firm flesh that holds its shape well after cooking. They do not break down easily when cooked, resulting in a thin, bodiless soup.

Loaded Baked Potato Soup | The Good Hearted Woman

White Sweet Potatoes

Bottom Line: Use white sweet potatoes for this recipe. 

What’s the difference between orange and white sweet potatoes anyway? (And my Gramma told me the orange ones were yams. Are you contradicting my Gramma?) 

I don’t know about you, but I grew up calling orange fleshed sweet potatoes “yams.” However, as I have since learned, it is nearly impossible to find true yams is the United States. Most of the tubers we were fed as children and told were yams were really sweet potatoes. It’s true. 

OK, now that we’ve cleared that up, here’s the scoop on the differences between orange and white sweet potatoes. 

While sweet potatoes around the world come in many different colors – brown, red, yellow, white, even purple – in the United States, nearly all of our sweet potatoes fall into two categories: [1] golden skin with creamy white flesh, and [2] brown or copper skin with an orange flesh.

Orange sweet potatoes are the heroes of holiday side dishes everywhere. They have a sweet, smooth, soft texture. White sweet potatoes, on the other hand, have a milder flavor and crumblier texture when cooked. 

FYI Classroom Teachers: While I was preparing this post, I ran across these nifty (and free) Sweet Potato related STEM resources offered by the The North Carolina Sweet Potato Commission.

Garlic

This is for all you cooks who habitually double the garlic in a recipe (I see you). You (i.e., We) are the reason this recipe recipe only calls for one clove of garlic instead of two. One large or two average-sized cloves are perfect, but if I put “2 cloves of garlic” in the ingredient list, someone is going to make this soup with four cloves instead, which is way too much – it simply overpowers everything.

All that being said, if you like a garlicky soup, you can safely add one more clove, for a total of two cloves of garlic. 

Loaded Baked Potato Soup | The Good Hearted Woman

Loaded Baked Potato Soup | The Good Hearted Woman
5 from 4 votes

Loaded Baked Potato Soup

This Loaded Baked Potato Soup is fast, easy, and de-licious!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Print Recipe Pin Recipe
Course: Soup
Cuisine: American
Keyword: bacon, onions, potatoes
Servings: 8 bowls
Calories: 217kcal
Author: Renée ♥ The Good Hearted Woman

Equipment

  • Enameled Cast Iron Dutch Oven

Ingredients

  • 1 large sweet onion chopped 1/4"
  • 4 ounces raw bacon chopped into 1/4" pieces
  • 1 1/2 - 2 pounds russet potatoes about 3 large, peeled and cubed 1/2"
  • 8 ounce white sweet potato peeled and cubed 1/2"
  • 3 cups chicken broth
  • 1 cloves garlic minced
  • 1 teaspoon kosher salt or to taste
  • 1 cup half & half
  • dash hot sauce
  • freshly ground pepper

Garnish | Serve on Side

  • additional bacon bits
  • sliced green onions
  • freshly chopped tomatoes
  • grated cheddar cheese
  • sour cream

Instructions

  • Heat a cast iron Dutch oven or other heavy stockpot over medium heat until a drop of water sizzles on the surface. Add the chopped bacon pieces and stir with a wooden spoon to distribute in the pot. Cook bacon pieces over medium heat until bacon pieces are crispy. Turn off heat.
    Remove bacon from pot using a slotted spoon and set aside.
  • Turn heat up to medium-high. Add the chopped onions to the hot bacon fat and sauté until translucent. Add minced garlic and sauté for an additional minute.
  • Add chicken broth, chopped potatoes, salt, ground pepper, and hot sauce (optional). You should have just enough liquid to barely come to the top of the potatoes. (Add a little more broth or water if you need to.)
    Loaded Baked Potato Soup | The Good Hearted Woman
  • Bring to a boil. Reduce heat, and simmer, stirring occasionally, for 15-20 minutes, or until potatoes are tender but not too mushy.
  • Add half & half and reserved bacon bits. Stir over low heat until soup is heated through. Remove from heat.
  • To thicken the soup slightly, use a potato masher to break up potatoes just a bit. Remember though, this is Baked Potato Soup, not Mashed Potato Soup, so don't get carried away!
  • Serve with green onions, grated cheese, bacon bits, grated cheese and sour cream on the side.
    Loaded Baked Potato Soup | The Good Hearted Woman

Notes

Baked Potato Soup is delicious directly off the stove, and can be eaten immediately. However, as with most soups, it's even better the next day! 
Vegetarian Option
Substitute:
  • + 2 Butter (for bacon)
  • + 3 cup vegetable broth (for chicken broth) 
Start at Step 2.
TIP: Bacon is way easier to chop small if it is slightly frozen.

Nutrition

Serving: 1bowl | Calories: 217kcal | Carbohydrates: 21.6g | Protein: 10.1g | Fat: 10g | Saturated Fat: 4.3g | Cholesterol: 27mg | Sodium: 640mg | Potassium: 677mg | Fiber: 3.2g | Sugar: 3.6g | Calcium: 50mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Loaded Baked Potato Soup | The Good Hearted Woman

Wavy Line

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Loaded Baked Potato Soup | The Good Hearted Woman   Loaded Baked Potato Soup | The Good Hearted Woman

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Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Loaded Baked Potato Soup | The Good Hearted Woman

Originally published November 9, 2012.

Filed Under: 30-Minute Meals, Eating Style, Mixed Table, Recipes, Side Dishes, Soup, Chowder & Stew, Vegetarian Tagged With: chowder, Comfort Food, family favorites, favorite recipes, quick meals, Soup, sweet potatoes

Sweet Potato Pad Thai with Shrimp

July 6 By Renée ♥ 7 Comments

In Sweet Potato Pad Thai with Pan-fried Shrimp, the natural sweetness and robust texture of spiralized sweet potato noodles perfectly complements the flavors and textures of traditional Pad Thai.

Spiralized Sweet Potato Pad Thai with Shrimp | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

I’ll admit it – I am just now diving into the Spiralizer pool.

In case you’ve been living in a cave for the last few years, spiral vegetable cutters, or “spiralizers,” are kitchen gadgets that cut fruits and vegetables into long noodles and ribbons, which then can be then be used in place of pasta, and as additions in salads, side dishes, etc.

There is a good reason for my reticence to Spiralize: all of the hand-held and counter-top spiralizers I’ve previously tested/used/experimented with simply don’t deliver: they crack under the strain of hard, dense vegetables; they hurt my hand and wrist to operate; and some models are a huge pain when it comes to clean up.

Then KitchenAid®  came to my rescue – with a carefully engineered, well-thought Spiralizer Attachment. I couldn’t wait to try it out! (Please note: this is not a sponsored post. I just really love this thing!}

One of the first things I tried was a combination of two of my favorite things – Thai food and sweet potatoes. The outcome – Sweet Potato Pad Thai with Pan-fried Shrimp – is a deliciously tasty dish that blends the natural sweetness and robust texture of spiralized sweet potato noodles with the traditional flavors and textures of Pad Thai.

Spiralized Sweet Potato Pad Thai with Shrimp | The Good Hearted Woman

Bonus: It’s loaded with super-healthy stuff, and takes just one pan and 30-minutes to create.

Extra Bonus: Everyone in my household loves it! (Which means that there is a good chance everyone in your house will love it too!!)

Spiralized Sweet Potato Pad Thai with Shrimp | The Good Hearted Woman

Sweet Potato Pad Thai with Shrimp is a pleasure for your senses, hitting all the taste points – sweet, salty, sour, bitter and umami; plus it’s gluten-free (just use gluten free soy sauce or tamari), dairy-free, and naturally high in fiber. Bottom line though – it tastes amazing!

Spiralized Sweet Potato Pad Thai with Shrimp | The Good Hearted Woman

Sweet Potato Shrimp Pad Thai

Prep Time30 mins
Total Time30 mins
Print Recipe Pin Recipe
Course: Main Dish
Servings: 4 -6 servings
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Sauce

  • Zest & juice from one lime
  • 1 clove garlic minced
  • 3 tablespoons Sweet Chili Sauce
  • 2 tablespoons Thai fish sauce
  • 2 tablespoons light soy sauce or tamari
  • 1/4 cup water
  • 2 tablespoons brown sugar

Shrimp

  • 1 lb medium shrimp 70-80/lb, shelled and cleaned
  • 2 tablespoons peanut oil or refined coconut oil
  • 1 clove garlic minced

Sweet Potato Noodles

  • 2 large orange-fleshed sweet potatoes aka yams Spiralized
  • 2 tablespoons peanut oil or refined coconut oil
  • 1 large onion peeled & sliced thinly root to end
  • 2 cloves garlic minced
  • 1 red bell pepper sliced in thin strips
  • 1/4 cup chopped cilantro

Garnish

  • Chopped cilantro
  • Chopped peanuts
  • Sliced green onions
  • Crushed red pepper flakes

Instructions

Sauce

  • Combine sauce ingredients in a medium bowl and whisk to combine. (You can also make the sauce in a small beverage blender.)

Shrimp

  • Pour 1/3 cup sauce in a large ziploc bag. Add cleaned shrimp to the bag and toss around a bit to combine. Set the rest of the sauce aside. Allow the shrimp marinate in the sauce for 15-30 minutes.
  • Heat 2 tablespoons peanut oil in a wok or large skillet over medium-high. When a drop of water sizzles in the pan, drop the shrimp in a few at a time.(I do this in 2 batches.) Let the shrimp stay where they are when they hit the hot pan so that they get a little bit browned on one side and then flip them over. This will take just a couple of minutes - don't overcook them! The shrimp are done when they are pinkish all the way through.
  • Immediately remove the cooked shrimp from pan with a spider or slotted spoon and set aside.

Sweet Potato Noodles

  • In a large wok or skillet over medium-high heat, saute the sliced onion in 2 tablespoons of peanut oil until translucent; about 3 minutes.
  • Add garlic and sliced bell pepper and saute about 4 more minutes; until the red pepper begins to soften.
  • Add spiralized sweet potato noodles and cook for 2-3 minutes, gently folding up from the bottom of the pan a few times. Add 1/4 cup water to the pan and cover immediately. Steam for 2 minutes. Check for doneness, and then cover again and cook 2 more minutes. Repeat until noodles are tender but not mushy. (You are not making mashed potatoes!)
  • Add remaining sauce, cooked shrimp, and chopped cilantro and toss gently to combine.

Garnish & Serve

  • Garnish with additional cilantro, chopped peanuts, chopped green onions, and crushed red pepper flakes. Serve warm (although it is delicious cold too!)
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Spiralized Sweet Potato Pad Thai with Shrimp | The Good Hearted Woman

Recipe Notes

  • What the heck is a Spider? A “spider” is a type of skimmer used in Asian and Dutch cooking. It is a wide shallow wire-mesh basket with a long handle, used for removing hot food from a liquid or skimming foam off when making broths. The name is derived from the wire pattern, which looks like a spider’s web. I use mine all the time.
  • Why is there no tamarind paste in this Pad Thai? Pad Thai usually relies on tamarind paste for its unique flavor profile, but I think that the combination of lime and brown sugar accomplishes this well in this dish, without requiring that you search out and buy difficult-to-find ingredients. That said, if you have tamarind paste available to you, you can definitely use it here – simply reduce the brown sugar in the  sauce by 1 tablespoon and use only 1/2 the lime juice. Dissolve 1 tablespoon tamarind paste in 1/4 cup warm water before adding it to the sauce. Do not add additional water.

Oh my gosh, I love those KitchenAid® people! They know how to do things right!! The KitchenAid Spiralizer lets your stand mixer motor do all the work. Once you figure out how to use the attachment (I found the instructions a little sub-par) it’s a breeze. Clean-up is super easy too. Waste is minimal, and what is made creates these cool little cores that can be sliced or used for garnishing.

Spiralized Sweet Potato Pad Thai with Shrimp | The Good Hearted Woman

For Lefties Only: Unlike almost every counter-top spiralizer out there, this one works equally well for lefties and non-lefties alike! (See, that’s me looking out for you.)

Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended.While clicking these links won’t cost you any extra money, they will help us keep this site up and running – and (relatively) ad-free!! Please check out our disclosure policy for more details. Thank you for your support!


Spiralized Sweet Potato Pad Thai with Shrimp | The Good Hearted Woman

Remember to Pin this post for later!
In Sweet Potato Pad Thai with Pan-fried Shrimp, the natural sweetness and robust texture of spiralized sweet potato noodles perfectly complements the flavors and textures of traditional Pad Thai. | The Good Hearted Woman

Filed Under: 30-Minute Meals, Dairy-free, Gluten-free, Main Dishes, Pescatarian, Recipes Tagged With: Gluten Free, Main Dishes, seafood, shrimp, spiralizer, sweet potatoes, vegetables, Vegetarian-friendly

Sweet Potatoes & Marscarpone with Fresh Rosemary Brown Butter

September 8 By Renée ♥ 8 Comments

This started out as a post about stuffed squash blossoms, but this Sweet Potatoes & Marscarpone with Fresh Rosemary Brown Butter is so amazing that it earned a post of its very own. 

Our zucchini plant is going gangbusters, as zucks tend to do this time of year: one last push before the cold moves in to make way for winter squashes. Last week, I decided I wanted to make some stuffed squash blossoms, so I set to work to think up a little something different to filled them with.

Grilled Squash Blossoms with Sweet Potato, Marscarpone, and browned butter stuffing | The Good Hearted Woman

Before I got to cooking though, I wanted to get a few pictures of those beautiful blossoms. So I set up on the back deck (where I shoot all my images, as you have probably figured out by now).

Enter Tarzan.

Grilled Squash Blossoms with Sweet Potato, Marscarpone, and browned butter stuffing | The Good Hearted Woman

Tarzan started out life as a barn kitty, and spent the first few months of his life swinging from horse tails and blanket racks down in our barn, which is how he got his name. When he got big enough to escape the barn, the first thing he did was run up to the house and find a comfy spot in the sun to lounge.

A lot of things have changed in the last decade, but Tarzan isn’t one of them.

He saw the sun warming the bench where my squash blossoms were laying, and hopped right up.

SB GHW 2

There was no way I could get him to move. I kept picking him up and putting him down on the deck, and he kept hopping right back up and getting comfy before I had a chance to turn on the camera. I finally just gave up and started taking cat pictures.

SB GHW 3

“I’ve got this, Mom. No one’s gonna mess with your flowers on my watch.”

Anyway, back to those squash blossoms – or rather the filling for the squash blossoms. Sometimes, when you throw things together in the kitchen, it works out pretty well. Sometimes it doesn’t. This time, it didn’t turn out well…

This time, it turned out Awesome!

Grilled Squash Blossoms with Sweet Potato, Marscarpone, and browned butter stuffing | The Good Hearted Woman

So awesome, in fact, that I decided to give it a post of its very own.

I cannot tell you how much I love these sweet potatoes. The nutty, fragrant rosemary brown butter is a perfect complement to the sweet potatoes, and the marscarpone gives it a velvety smooth, rich texture. As we licked the last bits out of the bowl with our fingers at the end of our meal, Mr. B and I already had a long list of things I could create using it as a base: sweet potato pie (of course), and cookies, ice cream, fudge – who knows what else. I know food bloggers are always raving about how delicious their own creations are, but honestly, this stuff is good. Really good.

Grilled Squash Blossoms with Sweet Potato, Marscarpone, and browned butter stuffing | The Good Hearted Woman

Sweet Potatoes with Mascarpone & Rosemary Brown Butter

Print Recipe Pin Recipe
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 1 lb. orange-fleshed sweet potatoes peeled and cut into ½ cubes
  • 1/4 cup mascarpone
  • 1/2 t. Kosher Salt or more, to taste
  • 4 oz. Salted Butter
  • 2 sprigs fresh rosemary each about 4" long

Instructions

  • Place prepared sweet potatoes in a medium saucepan and add enough water to cover them, plus an extra inch.
  • Bring the water to a boil and cook the cubed sweet potatoes for about 15 minutes, or until they are very tender.
  • Drain the sweet potatoes, and place them back in the pot.
  • Add mascarpone, salt, and 2 tablespoons of the prepared Rosemary Brown Butter.
  • Using an immersion blender, puree ingredients until everything is smooth and creamy, with no lumps remaining. (You can do this step in a food processor if you don’t have an immersion blender.)

To prepare Rosemary Brown Butter:

  • In a small skillet over medium-high heat, heat butter and rosemary until the butter melts and begins to foam. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown and gives off a nutty aroma. Be careful not to burn the butter.
  • Remove from the heat immediately and allow to cool slightly.
  • Remove rosemary sprigs from butter.

Notes

Depending on the size of the blossoms you use, you may end up with extra filling. You will survive.
To serve this as a simple, delicious side dish, simply double the recipe.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Click through for some of the best filled-and-grilled squash blossoms ever!

Grilled Squash Blossoms with Sweet Potato, Marscarpone, and browned butter stuffing | The Good Hearted Woman

Filed Under: 30-Minute Meals, Gluten-free, Mixed Table, Omnivores, Recipes, Side Dishes, Vegetarian Tagged With: grilling, seasonal, Seasonal Eating, squash, sweet potatoes, zucchini

Sweet Potato Carrot Hash

January 16 By Renée ♥ 18 Comments

Carrot Sweet Potato Hash | The Good Hearted Woman

Earlier this week after I got done making Butternut Samosas, I had some leftover ingredients, so I threw this quick hash together.  I didn’t think much of it at the time  – I mean, we all do that, right?  Throw things in a pan just because we have them and we think they might taste nice together?  But from the first fork full, I knew I had to share this “recipe” with you: the rosemary complements the sweet potatoes deliciously, and the grated carrot adds just the right amount of interesting texture.  Finish it off with the obligatory poached egg and you have a lovely, healthy little meal in just 15-20 minutes.

Carrot Sweet Potato Hash | The Good Hearted Woman
5 from 1 vote

Sweet Potato Carrot Hash

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Print Recipe Pin Recipe
Course: Breakfast or Brunch
Servings: 2 servings
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 1 large sweet potato peeled and cubed 1/4"
  • 1/2 large sweet onion chopped
  • 3/4 cup grated carrot
  • 2 teaspoons chopped fresh rosemary
  • 1 tablespoon olive oil
  • 2-4 poached eggs depending on how many you want!

Instructions

  • Heat olive oil in a large non-stick skillet.
  • Saute onion and sweet potato in oil until onion and sweet potato is soften and begin to get slightly brown.
  • Add grated carrot and saute just a few minutes more.
  • Add chopped rosemary and give it one or two more good stirs.
  • Top with poached egg and serve.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

 

Filed Under: 30-Minute Meals, Dairy-free, Gluten-free, Main Dishes, Mixed Table, Omnivores, Vegetarian, Weight Watchers Tagged With: Breakfast, carrots, eggs, sweet potatoes

Caribbean Chicken Stew

May 2 By Renée ♥ 8 Comments

This Caribbean Chicken Stew is a rich, warmly spiced stew that thickens beautifully over time, creating a hearty, deeply satisfying meal. {Includes vegetarian-friendly directions for “Mixed Table” preparation}

Caribbean Chicken Stew 2
It seems that I am on a Caribbean kick.  I wanted to make a hearty stew that would go with my Caribbean Mango Salad – and one that would work for a recipe redo I have in mind for later this week. After a little digging, I found this delicious-sounding recipe for Caribbean Chicken Stew created by Melanie over at A Beautiful Bite. But as most foodies will tell you, it’s awfully difficult to follow a recipe exactly when you are feeling creative, so here is my take on Melanie’s recipe; which is, in turn, her adaptation of Trinidadian Chicken Stew from Giada De Laurentiis, of the Food Network’s “Giada at Home.” (How’s that for a little recipe lineage, huh?) But you gotta give credit where it’s due, so there you go!

I made some significant changes to Melanie’s recipe and also adapted it so that it can be prepared for Mixed Tables, but I think the heart and soul of the original is still in there.  The result is a rich, warmly spiced stew that thickens beautifully over time, so  that twenty minutes after the picture above was taken, my stew was… well, a lot more “stewy” looking, with a hearty gravy coating the vegetables and easing into all the little crevasses in the chicken.  I Love what the marinade does for the chicken too, and grilling the meat first gave it the most wonderful crispiness.  Between the delicious outcome and the relative ease of preparation, this may very well become one of my new favorites.

Caribbean Chicken Stew

Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Print Recipe Pin Recipe
Course: Main Dish
Cuisine: Caribbean
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Marinade

  • 1 cup cilantro chopped
  • 4 cloves garlic minced
  • 2 Tbs. brown sugar
  • 1 jalapeno pepper seeded and minced
  • 1/3 cup plain yogurt Greek or regular
  • 2 Tbs. olive oil
  • ½ tsp kosher salt
  • 5-6 turns freshly ground pepper

Chicken (or Vegetarian) Stew

  • 2 Tbs. vegetable oil
  • 1 large onion diced
  • 1 can light coconut milk
  • 2 tbs. tomato paste ketchup will work here
  • ¼ cup water
  • 1 Tbs. minced fresh ginger
  • ¼ tsp freshly grated nutmeg
  • ¼ tsp cinnamon
  • kosher salt and fresh ground black pepper to taste
  • 1 large sweet potato peeled and cubed'
  • 2 medium white potatoes
  • 1 large yam peeled and cubed
  • 1 lb. baby carrots or 1 lb of carrots, peeled and chopped
  • 1 plantain sliced in thick rounds (I am not a fan of plantains, so I won't be adding them, but use them if you like them.)
  • 3 – 4 pounds of skinless bone-in chicken (I used legs & thighs.) Mixed tables: adjust amount accordingly. For example, if one fourth of the people you are feeding are vegetarians, you only need 2-3 pounds of chicken.

Instructions

Marinating the Chicken:

  • Combine cilantro, garlic, brown sugar, chopped pepper, yogurt, oil and salt and pepper in a blender and process until almost smooth. If you use Greek yogurt, you may need to add a little water to give it enough liquid to process.
  • Pour marinade into a large Ziploc bag. Put the chicken pieces in the bag and toss everything around thoroughly to coat all the chicken pieces. Allow to marinate in the refrigerator for at least an hour, and as long as twenty-four hours.
  • Mixed Tables only: Before you pour the marinade into the bag, set aside about 2 tablespoons to flavor your vegetarian portion later.

Making the Stew

  • Preheat oven to 375°.
  • Heat oil in a large Dutch oven over medium heat. Brown chicken pieces. Remove and set aside. Mixed Tables only: Brown your chicken in a separate pan. I used a grilling pan to get those lovely grill marks.
  • In Dutch oven, sauté onion until translucent in whatever is left in the bottom after browning chicken. Mixed tables: Sauté onions in about a tablespoon of olive oil instead.
  • To the onions in the Dutch oven, add coconut milk, tomato paste, water, minced fresh ginger, nutmeg and cinnamon. Cook for a few minutes more. Mixed tables only: Take a portion of the sautéed onion mixture out and put it into a small casserole dish. For example if you want ¼ of your meal to be vegetarian-friendly, take out ¼ of the onion mixture, etc. Stir in the 1-2 tbs. of reserved marinade, to taste. The flavors will mellow significantly during cooking.
  • Place chicken pieces back in Dutch oven on top of sauce. ( MIxed tables: Feel free to add your favorite faux meat here on your veggie portion if you're into that kind of thing. )
  • Put the cubed vegetables on top of the chicken. (You may want to put the potatoes in after the whole thing has cooked for about half an hour to keep them from getting too mushy.) Mixed Tables only: Put the appropriate amount of vegetables in the casserole and mix with the sautéed onion mixture. Drizzle the entire mixture all with just a little additional olive oil.
  • Salt and pepper generously.
  • Cover tightly and cook in oven for 75-90 minutes.
  • Serve over rice.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Caribbean Chicken Stew Prep

P.S. I just got a new camera, and I can’t stop taking pictures with it!

Filed Under: Adaptable Meals, Dairy-free, Gluten-free, Main Dishes, Mixed Table, Omnivores, Soup, Chowder & Stew Tagged With: carrots, chicken, ginger, sweet potatoes, vegetables, Vegetarian-friendly

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