Caribbean Stew Chicken

A popular mid-week dish across many Caribbean islands. Quick, filling and easy to make after a long day at work. Plus, you're not likely to get any fuss from the kids!

Caribbean Stew Chicken

#caribbeanrecipe #stewchicken #stew #chicken #caribbean #antigua #barbuda #jamaica #montserrat #dominica #stlucia #trinidad #tobago #virginislands #grenada #guyana #stkitts #nevis #guadeloupe #martinique #anguilla #barbados #stvincent #virginislands

Serves 4

Ingredients

• 3 lbs chicken thighs or wings or drumsticks, cut up into large pieces

• 3 tablespoons green seasoning

• 5 tablespoons brown sugar

• 2 teaspoons grated garlic

• 3/4 cup chopped onions

• 1/2 cup chopped sweet peppers

• 1/2 cup chopped pimento pepper (flavor pepper)

• 5 cloves

• 1 tablespoon tomato ketchup

• 2 tablespoons salt

• 2 teaspoon black pepper

• 2 tablespoons vegetable oil

• 1 cup diced carrots

• 1 large potato diced

• 2 cups water or stock

• 1 whole scotch bonnet pepper (optional)

Instuctions

Overnight preparation (Optional)

Season chicken with salt, pepper and green seasoning (garlic, onions, thyme, green peppers) overnight.

1. Wash and clean chicken then season with green seasoning and set aside for at least 1 hour. (You can season your meat as you would normally season before cooking, if you do not have green seasoning. For best results marinate overnight)

2. Pour oil into a large pot and place on medium-high heat. Let oil heat until hot but not smoking.

3. Add sugar, sprinkling evenly over the bottom of the pan, and let sugar caramelize until all sugar is brown (noticeable froth and bubble).

4. As soon as the edges of the froth/bubbles and start to get a dark brown shared, immediately add the seasoned chicken and stir to mix and coat with the burnt sugar. Cook for 2 to 5 minutes

5. Add water (preferably hot) so the chicken is submerged. Add the onions, garlic, pepper, cloves, salt, black pepper, ketchup, scotch bonnet (optional), and mix to combine well.

6. Bring to a boil and cooked (covered) for about 20mins.

7. Add a little water if needed, and fold the diced potato and carrots into the stew and cook for another 10mins, or when the potatoes and carrots are cooked through and you have a nice thick gravy.

8. Serve hot with white rice or rice and peas, a side of vegetables, and enjoy!

Serves 4