Title: Caribbean chicken stew
 Categories: None
      Yield: 1 Servings
 
      3 tb Unsalted butter
  3 1/2 lb Frying chickens; cut into
           -serving pieces
      2 tb Fresh ginger; minced
      1    Fresh haba=F1ero; jalape=F1o
           -or serrano pepper, seeded
           -and minced, (use rubber
           -gloves)
      1 tb Curry powder
      1 ts Ground turmeric
    1/4 ts Ground allspice
    1/4 ts Ground cardamom
      3    Turnips; peeled and cut into
           -1/2 inch cubes
      2    Onions; cut into 1/2 inch
           -wedges
    3/4 c  Chicken stock
  2 2/3 c  Water
  1 1/3 c  Long grain white rice
 
  Prep: 15 min, Cook: 45 min. Melt half the butter in a large soup pot
  over medium high heat. Cook chicken 8-10 minutes, turning
  occasionally until browned on both sides. Sprinkle ginger and pepper
  over chicken. Stir in next 4 ingredients and salt to taste. Mix
  thoroughly. Add turnips, onions, and 1/2 cup stock. Cover and simmer
  gently 35-40 minutes, until chicken is cooked throughout. Add
  remaining stock if dish becomes too dry. Meanwhile, bring water to a
  boil in a saucepan over high heat. Stir in rice and immediately
  reduce heat to low. Cover and simmer 20 minutes or until rice is
  tender and liquid is absorbed. Remove from heat and let stand 5
  minutes, covered. Fluff with a fork before serving. Swirl remaining
  butter into sauce and serve with chicken over rice.