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.
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Based on 57 Review(s)
I made this last night for Sunday dinner and it was a hit! I have a large family so I used about 5 lbs of chicken and omitted the scotch bonnet (added a dash of cayenne) but it was amazing. The kids (6 to 17) loved it and so did my SO. Thanks for sharing!
Belly full.. added extra red beans at the kids request
Made this for the family a few weeks ago. There was no leftovers for next day lunch. They all went back for a second helping. Back at it again today! 🙂
Thanks mate lovely dish
Made for my husband he loved it!
Made this recipe for my husband and he loved it!
Awesome recipe! Family loved it. The only thing I’m gonna change next time is putting in the red beans at a later time. It’s already cooked and they were a little too mushy for me.
I jest wanted to get a recipe for red beans n rice, but I can work wit dis.Tx
i am planning on making this this weekend…can’t wait!
This dish was much more tastier than I thought it would be
I love love love. Reminds me of home. Recipe so easy to follow. Tastes so good I made another one a few days later after it finished! <3
WICKED…Just finished cooking and it taste great.If I say so my self.Can’t wait for the family to tuck in…
I will try this for the first time I hope I like it
This is my favourite dish yummy !
wicked man
this is the truth.
Your chicken stew and red beans recipe is the bomb,and easy to prepare.love it
I absolutely love it. Thanks for an awesome tasting recipe. In love.
thank u for another wonderful dish
Have not tried the recipes yet, but would appreciate a breakdown in the calories, fat and cholosterol count. Please.
Thank you
forget the count just cook and enjoy!
Chris,
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!
D
O.. (licking fingers) … MY …(licking fingers) … GOD …(still licking fingers) …. Awesome dish!!! Shared it with my neighbors, and they love it !!! 🙂
you just keep on getting better and better keep on rolling
This was fantastic!!
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.
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 🙂
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.
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.
I made this last night and it is so good. It looks just like yours. I shared the recipe with my sister in Texas.
Aw man that looks so good.
This recipe is very good.