You’re not seeing double or even triple. A while back, I shared a Brown Stew Chicken With Spinach and my take on Saag Chicken recipes, both of which are very similar to this one. Have your rice or Sada Roti on hand, as this will be one of the most comforting things you’ve eaten this month.
You’ll Need…
1 1/2 tablespoon olive oil 1/2 medium onion (sliced) 3 bird’s eye peppers (chopped) 5 cloves garlic (smashed) 1/2 teaspoon black pepper 8-10 okra (sliced) 1 lb baby spinach (washed) 3 tablespoons coconut cream 1/4 cup water leftover stewed chicken 1/2 teaspoon salt (adjust)
Notes. Please follow along with the video below, as much more about the recipe is discussed there. This recipe also works with leftover stewed Beef and Pork.
Heat the olive oil in a wide pan on a medium flame, then add the onion, garlic, back pepper, and spicy pepper you choose. In my case, I used Bird’s eye peppers. Turn the heat to low and cook for 2-3 minutes.
Add the washed and chopped okra to the pan, turn the heat to medium, and cook for another 3-4 minutes or until the edges are golden.
The washed spinach (rough-chopped if you want) should be added next, followed by salt, water, and coconut cream. Cook with the lid closed for 5 minutes.
At this point, add the leftover stewed chicken, stir well, and cook uncovered for 15-20 minutes.
Naturally, the spinach will produce a lot of liquid, so don’t be alarmed. On the rare occasion, it doesn’t, add another 1/4 cup of water. Taste and adjust the salt to your liking.
The goal now is to burn off most, if not all, of the liquid, which will heighten the overall flavor of the dish.
It took 20 minutes to get the texture and consistency I wanted after adding the stewed chicken.
One of the most comforting meals I always make when I miss ‘home’ (the Caribbean) is Curry Stew Chicken Wings with a simple side of brown rice. Should I have slices of avocado (say zabouca), cucumber and fresh watercress, it’s even more warm and homely. Today we’ll go through the steps of making this dish with chicken legs instead of chicken wings and with the addition of chunky potato pieces to help it stretch for even more people. With this curry stew chicken with potato, I much prefer hot Sada Roti, to rice as my side.
You’ll Need….
3/12 lb chicken (dark meat, skin & fat removed) 3/4 tablespoon salt 1/2 teaspoon black pepper 1 medium onion (diced) 1 medium tomato (diced) 1 1/2 tablespoon Caribbean Green Seasoning 1 small Scotch Bonnet pepper (sliced) 1 1/2 tablespoon curry powder 1 1/2 tablespoon olive oil 1 1/2 tablespoon golden brown sugar 1 teaspoon grated ginger 3 cups water 5 medium potatoes (cut into large pieces) 2 tablespoon chopped parsley (see note)
Notes! May I recommend that you use the video below to follow along as much more about the recipe is discussed there. Especially the ‘stewing’ part, which can be a bit tricky. If you’re making this recipe gluten free please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. I opted for an entire Scotch Bonnet pepper in the recipe as I enjoy spicy food, but you can leave it out or use as much as you can tolerate.
I used chicken legs with the back attached (essentially drums and thighs) which were cut into serving sized pieces. The skin and most of the fat was removed. Then I went on to wash it with cool water and the juice of a lime. Since this washing of chicken is controversial, I didn’t include the lime (you can also use the juice of a lemon or 3/4 cup white vinegar) in the ingredient list.
Season the prepped chicken with the salt, black pepper, tomato, onion, Caribbean Green Seasoning, curry powder, Scotch Bonnet pepper and allow it to marinate for at least 2 hours. I discuss why in the video below.
While the seasoning with the curry powder (and marinating) is the “Curry” step of the recipe. The next step which is to caramelize the sugar and add the seasoned chicken, is what we refer to as the ‘stew’ element of the dish. Heat the olive oil in a wide, deep and heavy pot on a medium high flame and add the brown sugar. Please use the video below to follow along. IMPORTANT! Should the sugar go BLACK, STOP! Turn off the stove, move the pot to a cool burner and allow it to cool completely, then wash it and start over. If not, you’ll end up with bitter tasting chicken. The sugar will melt, go frothy, then a deep amber color. While this is happening may I recommend you use a dry spoon (metal or wood as plastic may melt with the high heat) to stir, and keep in mind that your kitchen will go smoky. Once you have that deep amber color, carefully start adding the seasoned chicken to the pot and stir well to coat.
Yes, you may add the marinade as well. Turn the heat down to medium, place the lid on the pot and bring to a boil. Yes, it will spring its own natural juices. Once it comes to the boil, reduce to a simmer, place the lid on slightly ajar and cook for about 6 minutes. In the same bowl you marinated the chicken in, add the 3 cups of water and swish around to pick up any remaining marinade.
After 6 minutes, remove the lid (I did stir it a few times), turn the heat back up to medium high to burn off any liquid that may be left in the pot. This step will intensify the flavor and color of the dish. At this point you’ll add the potato pieces, along with the grated ginger. Should you want to add a Bay Leaf or 2, it will add additional flavor to the finished dish. TIP! do 1 1/2 cups water and 1 1/2 cups coconut milk for a richer gravy at the end.
Add the liquid and bring to a boil. Then reduce to a rolling boil and cook until the chicken is fully cooked and the potato pieces are tender. This can take between 20 and 25 minutes.
Once it’s going on that rolling boil, place the lid back on slightly ajar.
Keep an eye on the level of your liquid and don’t be afraid to add a bit more water should the need arise. Once the potato starts falling apart and the chicken is fully cooked, it’s time to personalize things.
Taste and adjust the salt to your liking, and determine if the gravy is the thickness you enjoy. Keep in mind that the residual heat in the pot will further cook/thicken things and as it cools it will also thicken.
Traditionally you’d finish with chopped Chadon Beni (culantro), however all I had on hand was parsley, which also works excellent! Another option would be Cilantro (coriander) if you wanted.
If you find that your gravy is a bit too thin you can cook a bit longer or use the back of your spoon and crush a few pieces of the potato.
I truly hope you get an opportunity to give this recipe a try as it’s one that’s very dear to me.
While Stewed Chicken With Red Beans is a hit in my home and with fans of the website, this version of making Caribbean style stew chicken with the addition of canned (tin) lentils, is yet another comforting dish I enjoy making and serving. Side note, you can also make this dish using the Jamaican Brown Stew technique as well.
You’ll Need…
3-4 lbs chicken 3/4 tablespoon salt 1 medium onion (diced) 1 teaspoon black pepper 1 scotch bonnet pepper (see note) 1 tablespoon Worcestershire sauce 1 tablespoon tomato ketchup 2 tablespoon Caribbean Green Seasoning 1 tablespoon olive oil 1 1/2 tablespoon golden brown sugar 3 cups water 2 Pimento Peppers (aka seasoning peppers) 1 carrot (diced) 1 tablespoon grated ginger 2 tablespoon coconut cream 1 can lentils – rinsed (540 ml / 19oz) 1 medium tomato (diced) 2 scallions (chopped)
Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. Especially the “browning” step. I used an entire scotch bonnet pepper- you may do the same, leave it out or use in the amount you can tolerate. Remember to wear gloves and to wash your hands immediately after handling such hot peppers.
I used an entire chicken which I cut into serving sized pieces. Here’s a quick video showing how this is traditionally done in the Caribbean.
Season the cut, trimmed (remove fat and most of the skin)and washed with the juice of a lemon and cool water chicken (if you wash your meats) with the salt, black pepper, tomato ketchup, onion, Caribbean Green Seasoning, salt, Scotch Bonnet pepper and Worcestershire sauce. Mix well to combine and allow it to marinate for at least 30 minutes.
Heat the oil (any oil you prefer using) on a med/high flame in a heavy/deep pot. Add the brown sugar and stir. The sugar will melt, go frothy and then a deep amber in color. Do NOT allow it to go Black. Once you have that deep amber color, add the seasoned chicken to the pot and stir well to coat. In the video I explained this step in more detail. Should the sugar go black, STOP! Allow the pot to cool completely, wash it and start over, or you’ll have a bitter tasting dish at the end.
Cover the pot and bring it to a boil. Don’t worry the chicken will sprout its own natural juices. Once it’s boiling, reduce the heat to a simmer and cook for 4-5 minutes. Then you’ll turn the heat up to burn off all of the liquid in the pot. In doing so you’ll get a deeper color and flavor.
With all of the liquid gone, it’s time to add ginger, carrot, pimento pepper and coconut cream along with the water to braise everything. Stir.
Now add the rinsed lentils and diced tomato to the pot and cook on a rolling boil for about 20 minutes or until the chicken is fully cooked.
Should you like the flavor of lemongrass and/or bay leaves, you may add some for additional flavor. Here’s where you’ll decide if the gravy is to your liking and taste and adjust the salt to your liking. Keep in mind that the residual heat in the pot will further thicken things as it cools.
As you turn off the stove add the chopped scallions (or parsley), stir and make sure you have some hot steaming rice for an awesome meal. A slice of avocado, along with a quick salad of tomato, cucumber and watercress is how I complete this meal.
Throughout the Caribbean a version of Brown Stew or Stew(ed) Chicken will not only be found, but the technique or recipe for making said dish, will differ from island to island and home to home. As a Trinbagonian I never grew up seeing this dish made this way until I moved to Canada, at my Jamaican friend’s home and it was reinforced in my memory as I started to travel to Jamaica.
You’ll Need…
4 lbs chicken 3/4 teaspoon sea salt 1/2 teaspoon black pepper 1 tomato (diced) 2 scallions (chopped) 1/2 medium carrot (julienne) 1/4 red bell pepper (sliced) 1/4 yellow bell pepper (sliced) 1/4 green bell pepper (sliced) 1 scotch bonnet pepper (see note below) 1 1/2 tablespoon light soy sauce 1 1/2 tablespoon Caribbean browning 2 tablespoon tomato ketchup 3-4 tablespoon olive oil 1 tablespoon jerk dry rub 8 pimento berries (allspice) 4 cloves garlic 3 slices Ginger 1 tablespoon smoked paprika 2 cups water 2 tablespoon chopped parsley
Notes! May I recommend that you watch the video below to follow along, as additional questions you may have will be covered there. I used a variety of colors of bell peppers, but you may stick to one color if that’s all you have. I sliced my scotch bonnet pepper as I enjoy my brown stew chicken spicy, should you want to hold off using a spicy pepper fell free to do so. Additionally you can add the scotch bonnet as you add the water to the pot to braise the chicken, but float the pepper whole and do NOT break it. Fish it out before you turn off the stove and discard. you’ll get the flavors from the oils on the skin of the Scotch Bonnet without the raw heat.
I used a 50/50 combo of drumsticks and thighs, bone in but the skin and most of the fat were removed. Season with the black pepper, salt, dry jerk rub, paprika, pimento berries (allspice), Caribbean browning, onion, soy sauce, carrots, scallions, thyme, bell peppers, garlic, ginger and scotch bonnet. Give it a good mix.
Allow it to marinate for at least a couple hours or overnight if you have the time.
After it’s marinated, heat the oil in a deep pot on a medium flame. Shake the marinade off the chicken pieces and brown in the hot oil. We’re not trying to fully cook the chicken, but to simply give it some color. Do it in batches so you don’t crowd the pot. Reserve all the marinade in the bowl.
Give them about 8-10 minutes, be sure to flip them so they brown evenly.
Once you’re done browning the chicken, remove (and discard) all but 1 tablespoon of the oil we started with and add back all the chunky vegetables etc we marinated the chicken with, into the pot. In the same bowl we marinated the chicken, add the water and swish around.
3 minutes later it’s time to add back the browned chicken to the pot (including any juices) along with the water from the bowl we marinated the chicken in.
As it starts to come to a boil it’s time to add the tomato ketchup and the diced tomato. Reduce to between a simmer and rolling boil (med/low heat) to fully cook the chicken. I didn’t cover the pot (while you could), as I wanted a thick gravy at the end. Be sure to stir every 4-5 minutes.
After about 15-20 minutes (depending on how big the pieces of chicken were that you used) the chicken should be done, so it’s time to personalize things.
Taste and adjust the salt to your liking and determine if the gravy is as thick as you’d like. Keep in mind that the residual heat from the pot will further cook this as it cools.
While my Jamaican friend’s granny recipe was a little different the knowledge I gained from her was a true blessing. Over the years I’ve changed things around a little to personalize the outcome to my liking. Be sure to warn your dinner guests about the pimento berries (remove them before serving if you can, along with the springs from the thyme and ginger slices).
So what makes this Jamaican Brown Stew? To be honest, the only real difference from the Stewed Chicken I grew up eating Trinidad and Tobago, is we don’t normally add browning to the marinade as we caramelize brown sugar in the pot to start and carrots and bell peppers are not typically included. For more flavors in your Brown Stew, add a bit of Caribbean Green Seasoning and a bay leaf or 2 won’t hurt.
Brown Stew! Nah.. that’s another recipe altogether, but for some it may be how they would recognize or identify this dish. Stew Chicken (don’t say stewed) is as classic a recipe gets, when it comes to Caribbean culinary culture. Loaded with deep flavors of herbs, ginger and caramelized sugar, braised until the chicken is falling apart and a dish you’d readily prepare when hosting guests.
For those weekdays when mom didn’t have enough chicken to make a complete dish, she would toss in potatoes to stretch it for our family of six.
You’ll Need…
4 lbs boneless chicken thighs (bone in works excellent also) 1 heaping tablespoon Caribbean Green Seasoning 3/4 tablespoon salt (adjust) 1/2 teaspoon black pepper 1 teaspoon Worcestershire Sauce 1 teaspoon grated ginger 1 scotch bonnet pepper (* optional | sliced thin) 1 med tomato (diced) 1 medium onion (diced) 5 medium potatoes (1/4) 1 tablespoon olive oil 1 1/2 tablespoon golden brown sugar 3-4 cups water 2 tablespoon parsley (chopped)
Important! If making this dish gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the Worcestershire Sauce, which can be left out if it’s an issue.
Season the chicken (2-3 inch size pieces) with the salt, Worcestershire Sauce, tomato, onion, ginger, Caribbean green seasoning, black pepper and scotch bonnet pepper. Add as much scotch bonnet as you can handle or use a spicy pepper you like or can source. Yes, Habanero works great too. As always, wash your hands with soap and water after handling spicy peppers.
Allow the chicken to marinate for 1-2 hours or overnight if you have the time.
Heat the oil in a heavy pot or a medium high flame, then add the brown sugar. This is the most critical part of the recipe, so may I recommend that you watch the video below to follow along. The sugar will melt, go frothy, then amber and onto a deep amber. At this point you will add the seasoned chicken to the pot (being careful) and stir well. The goal is to coat the chicken with the caramelized sugar. No the dish will NOT be sweet.
Should the sugar go beyond dark amber = BLACK! STOP.. cool the pot down completely, wash, dry and repeat, black or burnt sugar will give the dish a bitter taste. While the sugar was melting and going to the desired color, I constantly stirred the pot (DRY Spoon).
With the heat still on high, bring to a boil (lid on). Yes, it will produce it’s on natural juices.
After 3-5 minutes you can now remove the lid and try to burn off that liquid. That will intensify the color and flavor. It will take about 3-5 minutes.
In the same bowl you marinated the chicken, swish around 3 cups of water to pick up any remaining marinade.
With the chicken now browned and there’s no liquid, add the potato to the pot and stir well.
Then add the water (from the bowl) to the pot and bring up to a boil. If you find that the potatoes are not covered, add the 4th cup of water.
On a high heat it will come to a boil in about 3 minutes. Turn the heat down to a rolling boil, place the lid on slightly ajar and let it go until the chicken is fully cooked and the potato falling apart.
I purposely put the potato in large pieces as I wanted to maintain it’s shape, even when cooked. BUT.. near the end I was a bit vigorous when I stirred the pot to gently bruise them so it would release it’s starch and thicken the gravy.
Time for you to determine if the gravy is thick enough for your liking and do taste and adjust the salt level. Be mindful that as the dish cools, it will naturally thicken too.
Toss in the parsley and get ready to enjoy an incredible meal. Well, you’ll need some steamed rice, roti or even as a topping for pasta tossed in butter. Yea, mac and cheese would be elevated with this as a side.
Back to mom and not having enough chicken. It wasn’t that we didn’t have enough, but a matter of her planning her weekly menu. On the weekend we’d butcher two large chickens. The first would be for the large Sunday lunch (biggest meal of the week in Trinidad and Tobago) and the other bird would be divided in half. Those two halves of chicken would make it’s way into two different meals.
Two of my favorite dishes combined! Stewed chicken with Spinach, a dish I make with dasheen bush (taro leaves) when I can source it, or more regularly with baby spinach which is readily available at grocery stores here in Ontario, Canada. Basically any of your fav ‘greens’ will work with this dish and if you’re a fan of Green or French beans, you can easily use them instead with delicious success.
You’ll Need…
3-4 lbs chicken thighs (skinless) 3 cloves garlic 2 tablespoon parsley 4 sprigs thyme 2 thick slices ginger 1 medium tomato (diced) 3/4 tablespoon salt 1/4 teaspoon black pepper 1 teaspoon Worcestershire sauce 1 medium onion 2 scallions 2 tablespoon olive oil (divided) 1 tablespoon golden brown sugar 3/4 lb spinach 2-3 tablespoon cream of coconut 6 wiri wiri peppers 2 pimento peppers (seasoning peppers) 6 grape or cherry tomatoes (cut in half)
Season the cleaned chicken with salt, black pepper, Worcestershire sauce, tomato, seasoning peppers (pimento) and a quick green seasoning – basically the parsley, thyme, ginger, scallions, garlic and a tablespoon olive oil and onion – pureed in a food processor or blender. Stir well and marinate for a couple hours.
In a heavy pot on a high flame, add the remaining olive oil, followed by the brown sugar. This step is critical, so you can follow along with the assistance of the video below. Move the sugar around. It will melt, go frothy and then deep amber in color. Being cautious, start adding the seasoned chicken to the pot and stir. NO the dish will NOT be sweet.
IMPORTANT! if the sugar goes black. Shut everything down. allow to Cool, wash the pot and start over. Black sugar will give you an unpleasant burnt flavor.
Stir well to coat the pieces of chicken. As it comes to a boil, add the wiri wiri peppers (optional – add any pepper you have access to). Turn the heat to medium low, with the lid on – slightly ajar.
After 6 minutes, remove the lid and burn off all that liquid (turn up the heat). In the meantime add the water to the bowl where we marinated the chicken, to pick up any remaining marinade.
5-8 minutes later (lid off), you’ll start seeing the oil we started off with at the bottom of the pot. Add the water and coconut cream (milk) to the pot and bring back to a boil. (wash and drain the spinach in the meantime).
As it comes to a boil, turn the heat to medium, add the spainch and stir well.
7 minutes after adding the spinach, the chicken will be fully cooked. Time to personalize things to your own liking. Taste for salt and adjust and get the gravy to the consistency you like. Then turn off the heat and toss in the grape tomatoes.
Hot steam rice topped with this amazing stewed chicken with spinach is my idea of comfort! Or a side to hot Sada Roti and a thick slice of avocado (zabouca). Maybe some Mango Kuchela? BTW when I mentioned above “2 dishes I like”, usually we cook the stewed chicken as a stand alone dish, as well as the spinach or bhagi.
