Caribbean Chinese Chicken Rice Stew

Ingredients

In this adaptation, the original Spanish Arroz Caldoso de Pollo de Corral is transformed into a Caribbean Chinese fusion dish. The traditional Spanish flavors are replaced with Caribbean spices and the cooking techniques are influenced by Chinese cuisine. The addition of ginger, garlic, and soy sauce infuses the dish with Chinese flavors, while the use of jasmine rice and vibrant vegetables adds a Caribbean twist. We alse have the original recipe for Arroz caldoso de pollo de corral, so you can check it out.

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 tablespoons Caribbean spice blend 2 tablespoons Caribbean spice blend
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 1 cup frozen peas 1 cup frozen peas
• 2 cups jasmine rice 2 cups jasmine rice
• 4 cups chicken broth 4 cups chicken broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the chicken pieces, Caribbean spice blend, and soy sauce. Mix well and let it marinate for 30 minutes.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the marinated chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
3. 3.
   In the same pot, add the diced onion, minced garlic, and grated ginger. Sauté until fragrant and the onion becomes translucent.
4. 4.
   Add the diced bell pepper, carrot, and frozen peas to the pot. Cook for a few minutes until the vegetables start to soften.
5. 5.
   Return the chicken to the pot and add the jasmine rice. Stir well to coat the rice with the flavors.
6. 6.
   Pour in the chicken broth and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the rice is cooked and the flavors have melded together.
7. 7.
   Serve the Caribbean Chinese Chicken Rice Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chicken — Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat and enhance its tenderness.

Tips & Tricks

• For an extra kick of heat, add a dash of Caribbean hot sauce to the stew.
• Feel free to customize the vegetable selection based on your preferences and seasonal availability.
• To make it more filling, you can add additional protein such as shrimp or tofu.
• Leftovers can be stored in the refrigerator for up to 3 days and make a delicious next-day lunch.

Serving advice

Serve the Caribbean Chinese Chicken Rice Stew as a main course, accompanied by a fresh green salad or steamed vegetables. It can also be enjoyed with a side of plantains or fried dumplings for a complete Caribbean Chinese dining experience.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve it in individual bowls, allowing the vibrant colors of the vegetables to shine through.