Categorized |Chicken

Caribbean Stewed Chicken With Red Beans Recipe.

This recipe is one of my favorite dishes to prepare when I’m homesick or when things are not going well and I need a pick-me-up! It combines two dishes I just adore, Trinidad stew chicken and stewed red beans. Two things mom would cook on Sunday’s when the entire family were together… pure joy! It works well as a side to rice, roti, dumplings, ground provisions.. even pasta! And if you want you can add some coconut dumplings the last 10 minutes of cooking  and make it a true one pot meal.

You’ll Need

3 Lbs Chicken (I like using drum sticks)
1 scallion (chopped)
1 onion (diced)
3 cloves garlic (diced)
1 teaspoon ketchup
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon grated ginger
3 sprigs thyme
3 drops worcheshire sauce
1 small tomato (chopped)
1/4 scotch bonnet pepper
2 cups water
1 can red kidney beans (rinsed/drained)
1 tablespoon brown sugar
1 tablespoon veg oil


Wash and season the chicken with all the ingredients except, the water, beans, sugar and oil. Allow this to marinate for about 2 hrs or 15 minutes if you’re in a rush. Remember to wash your hands with soap and water after handling the scotch bonnet pepper and don’t include any of the seeds if you’re concerned about the raw heat.

Heat the oil in a deep pan on med/high, then add the sugar and stir well. Be sure to use a dry metal spoon and have the seasoned chicken close. This will all about timing for the ultimate flavor and color. As the sugar melts it will go liquid, then frothy and start changing color. Let it go until you have a rich amber color (NOT BLACK or it will taste burnt), then start adding the pieces of seasoned chicken to the pot. Mix as you do to coat the chicken pieces with the lovely caramelized colour. Don’t worry it won’t be sweet! Place the lid on the pot, bring to a boil, then reduce to a simmer for 5-8 minutes. It will spring it’s own juices.

Now remove the lid and turn up the heat to burn off any liquid. This will intensify the color and flavor of the chicken. As this cooks down, add the 2 cups of water to the bowl you had the chicken marinating in (to pick up any remaining marinade) and rinse off the red beans.

With all the liquid gone from the pot, add the water and top with the beans, then bring to a boil. Lid closed, simmer for 20 minutes until the chicken is fully cooked.

After 20 minutes or so, taste for salt and adjust accordingly and if you find that the gravy is a bit ‘thin’ turn up the heat (lid off) and reduce to the consistency you like. Personally I like it a bit thick. Remember that it will thicken up a bit as it cools.

This is a very comforting dish, packed with rich Caribbean flavors and it’s something your family will be asking for on the regular.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. Oh yea! leave me a comment below – it’s appreciated.

Recipe Name
Caribbean Stewed Chicken With Red Beans Recipe.
Published On
Preparation Time
Cook Time
Total Time
Average Rating
3.5 Based on 26 Review(s)
Print Friendly

If you like this recipe, click “Add to My Favorite Recipes” below, and you can access them the next time you visit us by clicking the “Favorites” Category at the top of the page.

FavoriteLoadingAdd to My Favorite Recipes

16 Responses to “Caribbean Stewed Chicken With Red Beans Recipe.”

  1. Tommy nunnelly says:

    Your chicken stew and red beans recipe is the bomb,and easy to it

  2. korease says:

    I absolutely love it. Thanks for an awesome tasting recipe. In love.

  3. monique says:

    thank u for another wonderful dish

  4. Marva says:

    Have not tried the recipes yet, but would appreciate a breakdown in the calories, fat and cholosterol count. Please.

    Thank you

  5. Derrick says:

    Thanks for this and all the recipes. I live in Hawaii and thanks to you I’m hitting em in the head with knockout “other island” recipes! Stand up!

  6. William says:

    O.. (licking fingers) … MY …(licking fingers) … GOD …(still licking fingers) …. Awesome dish!!! Shared it with my neighbors, and they love it !!! :-)

  7. darrell says:

    you just keep on getting better and better keep on rolling

  8. JRW says:

    This was fantastic!!

  9. Michelle says:

    Hey Chris,
    Thank you for keeping the art of Guyanese cooking alive!! And for making us proud to be Guyanese. You are doing a fantastic job. Our younger generation has become westernised and some really don’t even know to cook let alone develop the art and love for food preparation. Continue to inspire them I pray, that all will not be lost.

    This is a simple yet very tasty dish! Reminds me of the dish from Suriname called “Bruine Bonnen” or “Brown Beans” …finger licking good!

    Fantastic job Chis, keep the recipes flowing.
    Michelle from London, UK.

  10. Lou says:

    This looks fab! I plan to do this very soon. Would like to cook the beans with the rice. Would that make much difference? Many thanks :)

  11. Judy. Lappebakken says:

    Hei cris. I am sitting here in Norway watching you cooking salt fish buljol and I am home sick like hell. Miss Trinidad around this time when there,s almost three feet of snow over here,but I will be making your BBQ chicken for dinner so all is not lost. Judy.

  12. Mrs White says:

    This recipe is so good. I made it tonight for the family and it was a big hit. Will make it again… Thanks for sharing.

  13. Michelle says:

    I made this last night and it is so good. It looks just like yours. I shared the recipe with my sister in Texas.

  14. Carmen says:

    Aw man that looks so good.

  15. Pat says:

    This recipe is very good.


Leave a Reply


  • Tags
  • Popular
  • Latest
  • Comments
  • Subscribe