Title: Caribbean stewed chicken
 Categories: Poultry, Ww, Low-cal/fat, Diabetic
      Yield: 6 Servings
 
           -JUDI M. PHELPS (BNVX05A)
      3 lb Chicken pieces
      1 lg Onion; chopped
      1 lg Tomato; coarsely chopped
      2 tb Fresh lime or lemon juice
      1 tb Fresh parsley; chopped
    1/2 ts Dried thyme
    1/2 ts Dried rosemary
    1/4 ts Ground ginger
    1/4 ts Cinnamon
      3 c  Water
    1/2 ts Salt; optional
    1/4 ts Freshly ground pepper
      1 tb Margarine
      2 tb Flour
    1/4 ts Nutmeg
 
    Remove skin and all visible fat from chicken pieces. Place chicken,
  onion, tomato, lime juice, parsley, thyme, rosemary, ginger and
  cinnamon in a glass bowl;
  
  cover and let stand in refrigerator 2 hour to marinate. Transfer to a
  Dutch oven or stewing pot; add water, salt (optional), and pepper.
  Cover, bring to a boil; reduce heat and simmer 1-1/2 hours or until
  tender (start checking after 1 hour). Melt margarine in a small
  saucepan; stir in flour and nutmeg until blended. Remove and strain
  1-1/2 cups liquid from stew and add to flour mixture; stir-cook about
  2 minutes until thickened. Place chicken pieces on a warm platter;
  serve with sauce. (Strain remaining liquid from stew for later use).
    Each serving:  1/6 recipe = 3 protein and 1/2 fat choice
    2 g carbohydrate, 21 g protein, 11 g fat
      191    calories