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Caribbean Chicken and Squash
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| Ingredients |
4 chicken thighs or breasts, skin may be removed
1 small calabaza squash, peeled, seeeded, cut into 1 1/2" pieces
(may substitute butternut squash)
1 medium onion, cut into wedges
14.5 oz can diced tomatoes
1/4 cup water or broth
1 tablespoon curry powder
1 teaspoon chopped fresh ginger root
1/2 teaspoon salt, optional
A few dashes Chili Willy hot pepper sauce |
| Directions |
In a 3 1/2 to 4 quart crockery cooker, combine all ingredients except chicken. Mix well. Place chicken on top of mixture.
Cook on LOW 8 to 10 hours or until squash is done and chicken juices run clear when pierced.
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