This Caribbean Ginger Stewed Chicken with String Beans is a one-pot comfort dish straight from the islands. It brings together two Caribbean classics—stewed chicken and crisp string beans, united by bold ginger, green seasoning, and caramelized sugar. This version builds on the memories of Monday dinners when mom would transform leftovers into something fresh and vibrant. The ginger adds subtle warmth, while the brown sugar stew base gives the dish its signature golden color. Serve it over rice or with hot sada roti and you’ll see why this is still one of my favorite ways to prepare chicken.
Ingredient Guide
- Chicken: Bone-in drumsticks and thighs are best for flavor and tenderness during stewing.
- String Beans: Also known as Bodi or yard beans; crisp, earthy, and perfect for simmering.
- Caribbean Green Seasoning: A fresh blend of herbs that infuses the dish with savory depth.
- Onion: Diced and used to build aromatic base flavor.
- Scotch Bonnet Pepper: Adds heat and tropical aroma—use sparingly or leave whole to control spice.
- Tomato Ketchup: Adds sweetness and acidity that balances the stew.
- Ginger: Brings warmth and a peppery undertone that complements the sugar-based stew.
- Worcestershire Sauce: Offers a savory umami layer to the chicken.
- Vegetable Oil: Used to caramelize sugar and sauté aromatics.
- Brown Sugar: Essential to create the stew’s caramelized base.
- Grape Tomatoes: Added at the end for freshness and acidity.
Shopping Made Easy
- Use bone-in chicken for the best texture and deeper flavor in the stew.
- Look for fresh string beans or long Bodi at Caribbean or Asian groceries.
- A ripe scotch bonnet adds signature heat—remove seeds to mellow it.
- Use brown sugar, not white, to create the stew’s authentic color and flavor.
- Caribbean green seasoning can be homemade or store-bought; it’s a staple for seasoning meat.
Cooking Notes from the Kitchen
- Stew the chicken in caramelized sugar for deep color and flavor—watch closely to avoid burning.
- Julienne ginger adds bursts of flavor throughout, or grate it for a more subtle infusion.
- Add the string beans after searing the chicken so they hold their shape and don’t overcook.
- Deglazing the pot with marinade water adds back all those flavorful bits.
- Add tomatoes at the end for brightness and to avoid over-softening.
Caribbean Ginger Stewed Chicken with String Beans
A rich and savory one-pot chicken dish infused with ginger, caramelized sugar, and tender string beans.
Ingredients
- 3 lbs chicken cut into 1 1/2-inch pieces
- 1 lb string beans cut into 1–1 1/2-inch pieces
- 1 tablespoon Caribbean Green Seasoning
- 1/4 teaspoon black pepper
- 3/4 teaspoon salt adjust to taste
- 1/2 onion medium; diced
- 1/2 Scotch Bonnet pepper whole or sliced
- 1 tablespoon tomato ketchup
- 1 1/2 inch ginger julienned
- 1 teaspoon Worcestershire sauce
- 1 teaspoon vegetable oil
- 1 tablespoon brown sugar
- 1 cup water
- 6 grape tomatoes whole or halved
Instructions
- Clean the chicken, remove any fat and skin, then cut into 1-inch pieces.
- Season chicken with salt, pepper, green seasoning, ketchup, onion, Worcestershire, and ginger. Set aside to marinate.
- Heat oil in a heavy pot over high heat. Add brown sugar and stir until frothy and amber.
- Quickly add seasoned chicken. Stir well to coat in caramelized sugar.
- Reduce heat to medium, cover, and cook for 5–8 minutes to release natural juices.
- Remove lid and increase heat. Cook until all liquid evaporates and oil reappears.
- Add string beans and stir to combine.
- Swish 1 cup water in marinade bowl and pour into pot. Bring to a boil.
- Reduce to a rolling boil and cook uncovered for 15 minutes or until chicken and beans are tender.
- Add grape tomatoes in the last 3 minutes.
- Serve hot. The perfect combo for this, besides hot Sada Roti, is hot rice. Steamed, boiled or done in your favorite way. Enjoy!
Tried this recipe?Let us know how it was!
