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.
A classic dish during pigeon peas season (usually from late December to early April) in the Caribbean. Freshly shelled pigeon peas are pre cooked, then added to traditional stewed chicken for an iconic dish to enjoy with rice, dumplings, roti or a side to ground provisions. Almost the same dish is made with a curry base – I’ll share that one another time.
You’ll Need…
3 cups green pigeon peas 3-4 lbs chicken (legs and thighs) 3/4 tablespoon salt (adjust) 1/4 teaspoon black pepper 1 tablespoon tomato ketchup 1 heaping tablespoon Caribbean Green Seasoning 1 teaspoon Worcestershire Sauce 2-3 drops Angostura Bitters 1 tablespoon grated ginger 1 medium tomato (diced) 1 medium onion (diced) 2 1/2 cups water 2 cups pumpkin (cubed) 1 scotch bonnet pepper 2 tablespoon parsley- optional (chopped)
Important! I used a whole scotch bonnet pepper, adjust to your own liking/tolerance and do wear gloves and wash your hands with soap and water immediately after handling such hot peppers. If you cannot source fresh pigeon peas, you may use frozen. Should you only have access to canned (tin) pigeon peas, there’s no need to precook it. Just rinse well and add to the chicken when I did.
Rinse the peas in cool water, then place in a deep sauce pan and cover with water. On a med/high heat, bring to a boil, then reduce to a rolling boil.
While the peas boil, we’ll season the chicken. The chicken was cut into serving size pieces (and washed with lemon juice and cool water) and placed in a large bowl where we’ll now season it. Add the onion, tomato, black pepper, salt, Worcestershire Sauce, bitters, Caribbean Green Seasoning, tomato ketchup, ginger and scotch bonnet pepper. Mix well to coat the chicken with the marinade. Typically I’d say marinate for at least 2 hours, but today we’ll go as long as it takes the peas to cook.
After 35-40 minutes of boiling , turn off the stove, drain the peas and set aside.
Now in a large heavy pot, add the oil and go on a high flame. Add the sugar to the pot and move it around. The sugar will melt, then go frothy and finally go dark. As soon as you see it deep amber(NOT BLACK), start adding the seasoned chicken to the pot. Stir well to coat. Bring to a boil. If the sugar goes BLACK.. STOP. Allow the pot to cool, wash, dry and start over or you’ll end up with bitter tasting chicken.
Reduce the heat to med/low, cover the pot and let it go. In the same bowl you marinated the chicken, add the water and move it around to pick up any remaining marinade. Set aside.
Ten minutes later (stir a couple times at least), remove the lid off the pot (there will be some juices), crank up the heat to burn that of that liquid and to give the chicken a deeper color and flavor base.
It will take about 8-10 minutes to get rid of that liquid. Now add the cooked pigeon peas, diced pumpkin and thyme. Mix well. Then add the water from the bowl into the pot. And bring back to a boil.
Turn the heat down to a simmer, lid slightly ajar and cook until everything is tender and you have a lovely gravy.
After 25 minutes, it time to personalize things. Taste for salt and adjust, crush some of the pumpkin pieces along with some peas to thicken the gravy and be sure to cook down until you achieve a consistency of gravy you’re happy with. Top with some freshly chopped parsley for a punch of color when you turn off the stove.
In my humble opinion, nothing beats a classic pot of Caribbean stewed chicken; tender, juicy, and full of that signature island flavor. But yuh know me, always experimenting in the kitchen. One day, I tossed in some mushrooms and green olives, just for the vibe, and wow, what a tasty twist! The mushrooms soak up all that rich gravy, while the olives bring a nice briny punch that balances everything out. And since my girls don’t like olives, guess who gets to enjoy the whole pot in peace? Yep—me. Give this one a try, and don’t be afraid to make it your own.
Ingredient Guide
Chicken (Legs and Thighs): Bone-in cuts are ideal for stewing, offering rich flavor and tenderness.
Caribbean Green Seasoning: A vibrant blend of herbs like scallions, thyme, garlic, and parsley.
Scotch Bonnet Pepper: A fiery chili pepper common in Caribbean cuisine. Use with caution, and remove seeds to reduce heat.
Worcestershire Sauce: Adds a tangy depth to the marinade.
Tomato Ketchup: Provides a touch of sweetness and acidity.
Brown Sugar: Used for caramelizing and adding a rich color and flavor to the stew.
Coconut Milk: Adds creaminess and a subtle sweetness to the dish.
Green Olives: Introduce a briny contrast that complements the savory elements.
Mushrooms: Their earthy flavor and meaty texture enhance the stew’s richness.
Shopping Made Easy
Chicken: Opt for bone-in legs and thighs for maximum flavor.
Caribbean Green Seasoning: Available in Caribbean markets, or make your own with fresh herbs.
Scotch Bonnet Peppers: Found in the produce section of Caribbean or Latin grocery stores.
Worcestershire Sauce: Check the condiments aisle; ensure it’s gluten-free if needed.
Coconut Milk: Available in the international foods section.
Green Olives: Look for pitted green olives in jars or cans.
Mushrooms: Fresh white or cremini mushrooms work well.
Cooking Notes from the Kitchen
Marination: Allow the chicken to marinate for at least 2 hours, preferably overnight, to absorb the flavors fully.
Caramelizing Sugar: Watch the sugar closely as it caramelizes to avoid burning, which can impart a bitter taste.
Simmering: After adding the coconut milk and water, simmer the stew gently to develop a rich, flavorful gravy.
Final Touches: Add the olives and parsley towards the end to maintain their texture and freshness.
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but bone-in pieces provide more flavor and richness to the stew.
How spicy is this dish?
The heat level depends on the amount of scotch bonnet pepper used. For a milder dish, use less pepper or remove the seeds.
Can I substitute the coconut milk?
If you’re not a fan of coconut milk, you can use chicken broth or water, but the stew will have a different flavor profile.
What can I serve with this stew?
This stew pairs wonderfully with steamed rice, rice and peas, or even mashed potatoes to soak up the delicious gravy.
A hearty Caribbean stew where tender chicken is simmered with earthy mushrooms and briny green olives in a rich, coconut-infused gravy.
Ingredients
Instructions
Video
Clean and trim the fat and skin from the chicken, and prepare to season.
In a large bowl, combine the chicken with Caribbean green seasoning, salt, diced onion, diced tomato, tomato ketchup, Worcestershire sauce, diced scotch bonnet pepper (if using), and black pepper. Mix well to coat the chicken evenly. Cover and refrigerate for at least 2 hours, preferably overnight.
Heat the vegetable oil in a heavy-bottomed pot over medium-high heat. Add the brown sugar and stir continuously until it becomes frothy and turns a deep amber color.
Carefully add the marinated chicken to the pot, including any marinade juices. Stir well to coat the chicken pieces with the caramelized sugar. Reduce the heat to medium, cover the pot, and cook for about 5 minutes.
Uncover the pot and increase the heat to high. Cook until the liquid reduces and the chicken is evenly browned, stirring occasionally to prevent sticking.
Add the sliced mushrooms to the pot and stir to combine. Cook for an additional 5 minutes on high heat, allowing the mushrooms to release their moisture.
Pour the water into the bowl used for marinating the chicken to collect any remaining marinade, then add it to the pot along with the coconut milk. Stir well, bring to a boil, then reduce the heat to low, cover, and simmer for 8–10 minutes, or until the chicken is fully cooked.
Remove the lid and increase the heat to help thicken the gravy to your desired consistency. Taste and adjust salt if necessary.
Add the green olives and chopped parsley to the pot. Stir well and cook for an additional 3–5 minutes.
Serve hot over steamed rice or your preferred side dish.
This is a dish mom would always make on a Monday, when she would have leftover stewed chicken from Sunday’s massive lunch (well if my brother and I didn’t attack the chicken the evening before as we watched Knight Rider). The string beans or in some cases Bodi (yard bean) usually came from our little kitchen garden at the back of the house and I was somehow always involved in picking them. This time we’ll rock this from ‘scratch’.
You’ll Need…
3 lbs chicken (drum with thighs)
1 lb string beans (you’ll be safe with 2 lbs if you want more beans)
1 heaping tablespoon Caribbean Green Seasoning
1/4 teaspoon black pepper
3/4 teaspoon salt (adjust)
1/2 medium onion (diced)
1/2 scotch bonnet pepper (no seeds)
1 tablespoon tomato ketchup
Ginger (I used about a 1 1/2 inch piece)
1 teaspoon Worcestershire sauce
1 teaspoon veg oil
1 tablespoon brown sugar
1 cup water
6 grape tomatoes
Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Additionally, when handling such hot peppers as scotch bonnets, be sure to wear gloves and wash your hands immediately after with soap and water. Also note that the ginger will give this stew a peppery undertone as well.
The chicken was cut into 1 1/2 inch pieces, cleaned and most of the fat and skin removed. In a large bowl place the chicken, with the salt, black pepper, ginger, Caribbean Green seasoning, Ketchup, onion and Worcestershire sauce. Mix well and allow it to marinate while you trim and cut the string beans. Cut off the tips and then trim into 1 – 1 1/2 inch pieces. Cover with cool water to keep fresh.
With the ginger you can certainly grate it is so you won’t get a chunk of ginger when eating.. I luv getting bits of ginger so I julienne it in this recipe. For the following step you may want to watch the video below.
Heat the veg oil on a high heat in a heavy pan. Then add the brown sugar and using a dry spoon, move it a around. It will start to melt, go frothy, then amber in color. Act NOW! Add the seasoned chicken to the pot. Yes you add everything. Mix well to coat the chicken pieces with the caramelized sugar. No the dish will NOT be sweet. If the sugar goes beyond amber (black) stop! Don’t proceed or you’ll have bitter tasting chicken.
Turn the heat down to medium, place a lid on the pot and cook for about 5-8 minutes. It will spring a lot of natural juices. The next step in to infuse the chicken with the ‘stew’ flavor and give it a lovely golden color. Crank up the heat, remove the lid and burn off all the liquid.
After about 4-6 minutes you should see the oil we started with at the bottom of the pot… it’s now time to add the trimmed string beans to the pot and stir well.
Swish the cup of water in the same bowl you marinated the chicken to pick up any remaining marinade, then pour it into the pot with the chicken and beans. Bring this up to a boil, then reduce to a rolling boil. The goal is to fully cook the chicken and beans.
After about 15 minutes, this should be ready. However, you must personalize this a bit. Taste for salt and adjust and there will be a bit of gravy on the bottom of the pot. You may burn that off completely (with lid off) or leave it to pour over your rice. In my case I gave it 3 minutes with the lid off.. this is where I added the tomatoes to the pot as I didn’t want them to over-cook.
The perfect combo for this (besides hot Sada Roti) is hot rice.. steamed, boiled or done in your fav way. For me it’s boiled long grain par-boiled brown.
Seems the number one concern / problem people run into when it comes to cooking Caribbean style stew chicken, is the ‘browning’ step. Basically it involves melting brown sugar until it goes frothy, then amber in colour, before adding the seasoned chicken to the pot. If you allow it to go too long and you end up burning the sugar and thus bitter tasting chicken. Not enough time and you’ll have pale, bland tasting stew chicken. Today I’ve got a foolproof fix for this.
You’ll Need…
3-4 lbs chicken (thighs – skin + fat removed)
1 inch piece of ginger (sliced thin or grated)
1 1/2 tablespoon tomato ketchup
3 cloves garlic (crushed)
1 1/2 tablespoon brown sugar
1 1/4 tablespoon dark soy sauce
1 teaspoon Worcestershire sauce
1/4 cup water
1/2 scotch bonnet pepper (sliced thin)
1 tablespoon veg oil
3/4 tablespoon salt
1/4 teaspoon black pepper
2 scallions (chopped)
1/2 medium tomato (diced)
3 sprigs thyme
1 tablespoon chopped parsley
3/4 cup water
Place the clean trimmed chicken pieces in a large bowl and get ready to marinate it for about 30 minutes. In another bowl, mix the ginger, ketchup, garlic, brown sugar, soy sauce,Worcestershire sauce, water and scotch bonnet pepper. Then pour half of the marinade over the chicken and mix. Marinate for about 30 minutes for best results. In my case I marinated it for 10 mins.
Heat a heavy/wide pan on a med/high flame, then go in with the veg oil. Now add the seasoned chicken to the pan and brown off. Don’t place a lid on the pan. The idea here is to develop some color by burning off all the liquid. Yes, I did allow the marinade to go into the pot as well.
It will take about 12-15 minutes to burn off all the liquid and get the chicken a nice color. Keep in mind that we’ve got sugar in the marinade so keep a close eye on things near the end (sugar burns).
In the same bowl you marinated the chicken in, swish around the 3/4 cup of water, then add it to the pan with the now browned chicken, along with the 1/2 marinade we reserved. Top it with the salt, black pepper, scallions, thyme, parsley and tomato. Bring to a boil, then reduce to a simmer and cook with the lid slightly ajar. The first step was to develop color and flavor and this second step is to ensure the chicken is fully cooked all the way through.
After about 15 minutes the chicken should be fully cooked (depending how big your chicken pieces are). It’s now time to personalize the dish by tasting for salt and adjusting, and you have the option of burning off the liquid until you get the gravy to a consistency you like. For me the 15 minutes did the job.
I like topping with some chopped scallions (or parsley) when I turn off the stove. Super-Simple and definitely foolproof when it comes to making Caribbean style stew chicken. Should you be intimidated in making stewed chicken, I guarantee you this will work for you.
A flavorful Jamaican stew featuring marinated chicken, vibrant bell peppers, and a rich, savory sauce enhanced with browning and traditional spices.
Ingredients
Instructions
Video
In a large bowl, combine chicken with sea salt, black pepper, jerk dry rub, smoked paprika, pimento berries, browning sauce, soy sauce, sliced onion, scallions, carrot, bell peppers, garlic, ginger, and scotch bonnet pepper. Mix thoroughly to coat the chicken evenly.
Cover and marinate the chicken in the refrigerator for at least 2 hours or overnight for best results.
Heat olive oil in a heavy-bottomed pot over medium heat. Remove chicken pieces from the marinade, allowing excess marinade to drip off, and brown them in batches until all sides are seared. Do not overcrowd the pot.
Once all chicken pieces are browned, remove excess oil from the pot, leaving about 1 tablespoon. Return the reserved marinade, including vegetables and spices, to the pot and sauté for 3 minutes.
Add the browned chicken back to the pot along with any accumulated juices. Pour in 2 cups of water, stirring to combine.
Bring the mixture to a boil, then reduce heat to medium-low. Add diced tomato and tomato ketchup, stirring well.
Simmer the stew uncovered for 15–20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened to your desired consistency.
Taste and adjust seasoning as needed. Remove pimento berries, thyme sprigs, and ginger slices before serving.
Garnish with chopped parsley and serve hot with your choice of sides.
If you’ve been reading the blog or getting the weekly recipes sent to you directly you’ll know that I’ve been tagging some recipes as being “Ultimate” (Ultimate Curry Goat | Ultimate Curry Chicken), so today I’ll like to add another classic dish to the “Ultimate” series.
I think it was about 4 years ago and we were on the French side of St Maarten for the day. We had booked an all-day beach getaway with a brief tour of the island. It was about 11 am and we had already done the island tour and we had a 1 hr break in Marigot at one of the craft markets before heading off to the beach to spend the day. Our daughters were already getting bored (they hate tourist traps) and according to them..STARVING! As we walked around looking for something for them to eat, they noticed one of the restaurants had a huge sign up with their daily specials and a stew chicken platter was one of the featured items. Yup! They had found their own little shangrila! They were soon very disappointed and mad at me (don’t ask me why), as it turned out that the restaurant was only just serving breakfast and the lunch dinner menu would not be open until another couple hours. If only steupes (kiss teeth) could kill, that poor girl who told them that, would be dead on the spot. You couldn’t even force feed our daughters croissants even if their lives depended on it. Yea, that was a pretty grumpy day after that. I think their taste buds had already made reservations only to be canceled by the talk of breakfast and croissants.
In this “stew” we’ll be trying to only use fresh ingredients to truly get that “ultimate” taste at the end, so you’ll notice that I didn’t opt to use some of my already prepared green seasoning mix.
You’ll Need…
4-5 lbs chicken – cubed into serving size pieces
3/4 teaspoon salt
1 teaspoon worcestershire sauce
1 tablespoon ketchup
2 cloves of garlic – thinly sliced or crushed
1 teaspoon fresh ginger – crushed/sliced
2 tablespoon vegetable oil (one that can withstand high heat)
1 medium onion – chopped
1 medium tomato – chopped
3 tablespoon cilantro (or shado beni) chopped
1 tablespoon brown sugar
1 1/2 cups water
1/4 teaspoon black pepper
1/4 hot pepper (only if you like your food spicy)
1 green onion or chive (scallion) – chopped
2 sprigs of fresh thyme (1 teaspoon dried)
1 lime or lemon or 3 tablespoons of vinegar
1 small shallot
* If you can get Spanish Thyme (aka podina), use 1-2 medium leaves finely chopped with the seasoning of the chicken.
* CHICKEN – I used a whole chicken that I divided into servings size pieces. I like the mixture of dark and white meat, but if you prefer you can use chicken parts such as legs and/or thighs and if you only eat chicken breast (or chicken chest as it’s commonly called on the islands) as one of my good friends does.. basically it’s your choice. If using chicken breast, it’s important that you allow the seasoned meat to marinate at least 2hours to really infuse the meat and to help prevent it being overly dry when cooked.
TIP : Leave the ginger in large pieces if you’d like to fish out when the dish is done.
Since I don’t have a separate cutting board for meat and vegetables I usually prepare my seasonings first before getting the chicken all over the board. This simply means chopping the onion, pepper,thyme, shallot, cilantro, tomato, garlic and scallion.
The next step is to cut, wash and season the chicken. If you’re lucky enough to have drum sticks and thighs there’s no need for cutting the meat into serving size pieces. In a future video I’ll show you how to divide and part-off a whole chicken. Put the pieces of chicken in a large bowl, squeeze the lime or lemon juice (or vinegar) on it , then add a couple cups of water and wash. Try to remove as much fat and skin as you can. Rinse with a new batch of water and drain. * The water used in washing the chicken pieces is NOT mentioned in the ingredients list.
Now season by adding everythingexcept the sugar, oil and water mentioned in the ingredients list. Mix thoroughly and allow to marinate for a couple hours in the fridge. For best results, marinate overnight.
As we’ve done with other “stew” recipes, it’s now time to brown the meat and not only give it a rich brown colour, but give it it’s truly unique taste. If you use the search box above (providing you’re not reading this from an rss feed) and search for “stew” you’ll find the other recipes. On a medium to high heat, put the oil in a heavy and deep pan to heat. Then add the sugar.. move it around until it starts going liquid. Please have the seasoned meat very close and I recommend you use a long handle spoon to avoid getting burn by the splattering oil when you add the seasoned meat. This is all about timing… if the sugar is “burned” it will give it a bit of a bitter taste. What you’re looking for is small bubbles, which will then start going a bit frothy and go from light to golden/dark brown (see pics below). As soon as you see this happens (refer to pic) start adding the seasoned chicken a few pieces at a time. Remember to stir constantly to ensure all the pieces gets coated evenly.
After you’ve added all the seasoned meat to the pot, turn down the heat to medium/low, cover and allow to simmer for about 15 minutes. You’ll notice that it will spring some of it’s own natural juices. While this cooks, add the 1 1/2 cups of water to the bowl you had the chicken marinating in. Swish it around to pick up any of the marinade that may be stuck to the bowl. We’ll be using this shortly. Remember to stir the pot every 5 minutes or so.
After about 15 minutes, remove the lid and turn up the heat as it’s time to cook-off all the liquid in the pot and to give the chicken it’s final “brown” colour. This can take about 5 minutes and it’s important that you stir constantly so it does stick to the bottom of the pot. When all the liquid is gone, add the water we’ve had sitting in the bowl. Stir and cook on medium heat for another 20-25 minutes (depending on how thick your pieces of chicken is).
I like my stew chicken with a bit of gravy to pour over rice, but I hate it being to thin. So if after cooking for 2o minutes I find it a bit too runny, I remove the lid and turn up the heat to get it to the consistency I like (basically you’re reducing the liquid by about 75%). Remember to check for salt at the end, in the event you’d like to add a bit more.
And here it is with some brown rice and the water cress salad I shared with you a few days ago.
So there you go, the Ultimate Stew Chicken recipe. Now I’m sure many of you may have your own unique way of preparing this dish, so I’d love for you to share your tips in the comment box below. This serves about 5-6 people as a side dish to rice, macaroni pie, roti, ground provisions, macaroni and cheese and even mashed potatoes. Besides rice, I love my with the prepackaged (white) mac and cheese. Trust me on this one.
If you’ve been reading the blog or getting the weekly recipes sent to you directly you’ll know that I’ve been tagging some recipes as being “Ultimate” (
