Time: 1 hour(s) 30 minute(s)
Share Recipe:
0
0
0
0
Add to Recipe Box
Serves 6-8
This is a traditional Dominican recipe for a classic stew of beef, chicken, ham and corn cooked with potatoes, sweet potatoes and plantain in a stock flavoured with herbs and coriander that’s finished with capers and hot sauce.
1. In a small bowl, combine the oregano, thyme and coriander.
2. Use half this mixture to season the beef (or goat) meat.
3. Heat oil in a large pan over medium-high heat and use to cook the meat until it no longer looks pink.
4. Use a slotted spoon to remove the meat from the pan and set aside.
5. Season the chicken with the remaining herb mix then add to the pan and cook until the meat no longer looks pink.
6. Take the chicken from the pan and set aside.
7. Add the onion, bell pepper and garlic to the pan and cook for about 5 minutes, or until tender (add more oil as necessary).
8. Return the beef to the pot, add the water then put in the sweet potato, potato, plantain and stock cubes.
9. Bring to a boil, reduce to a simmer then cover and cook gently for 30 minutes.
10. Place the chicken and ham in the pot and cook for an additional 40 minutes, or until the meat is tender.
11. Mash the plantains, sweet potatoes and potatoes into the pot then add the corn (if using), capers and hot sauce.
12. Stir to blend thoroughly then continue cooking for a further 10 minutes, or until the corn is tender.
 |  |  |  |  |
Print 
PDF
Comments and Reviews