2 pounds iguana meat, or substitute tuna or chicken, in large chunks
Juice of 1 lime
3 cups water
1 cup coconut milk
10 small potatoes, diced
3 tomatoes, chopped
3 bell peppers, cut into 1-inch pieces
1 cup noodles, such as macaroni
2 bay leaves
½ teaspoon oregano
1 sprig parsley
1 sprig thyme
3 stalks celery, cut into ½ inch pieces
2 habanero chiles, seeds and stems removed, chopped
3 cloves garlic, chopped
Salt and pepper to taste
1 ounce whiskey of choice
In a bowl, toss the meat with the lime juice. Cover and while the meat is marinating, combine all the remaining ingredients, except the whiskey, in a large pot or stock pot, and bring to a boil. Reduce the heat, cover, and cook over low heat for 45 minutes.
Add the marinated meat, adjust the consistency if necessary, cover and cook over low heat for the following times: iguana, 1 hour; tuna, 20 minutes; chicken, 40 minutes.
Just before serving, add the shot of whiskey and stir well.
Servings |
4-6 |
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