Chicken Archives | CaribbeanPot.com

As a little fella growing up in Trinidad, I remember those special evenings when Mom would fry chicken for us. It wasn’t the fast-food kind, but something better, homemade, seasoned with love and our traditional Caribbean Green Seasoning. For this Crispy Fried Chicken, I wanted to capture that same magic. This recipe is inspired by Mom’s, but with a small twist that adds crunch and island flavor.

Instead of breadcrumbs, I use crushed salted crackers, what we lovingly called “Crix” back in the day. My brother and I would race to see who got to use the belna (rolling pin) to crush them just right. You’ll taste the Caribbean roots in every crispy bite, marinated in buttermilk and fried to perfection. Whether you’re making chicken strips for the kids or spicing it up with peppersauce for the adults, this one brings back those kitchen memories with a modern edge.

I used this batch to make fried chicken sandwiches, and let me tell you, it was perfect for that. The crispy coating held up beautifully, giving each sandwich bite that satisfying crunch.

Ingredient Guide

Boneless Chicken Thighs: Tender and juicy, skin-on for flavor and crispiness.
Salt: Enhances the natural flavor of the chicken.
Black Pepper: Adds gentle heat and depth.
Caribbean Green Seasoning: A bold mix of herbs and aromatics central to Caribbean cooking.
Worcestershire Sauce: Brings umami and complexity.
Curry Powder: Offers warmth and earthiness.
Sesame Oil: Adds a subtle nutty undertone.
Grated Ginger: Bright and aromatic with a hint of spice.
Buttermilk:Tenderizes the meat and helps the coating stick.
Crushed Salted Crackers: Crunchy and savory, they form the golden crust.
Vegetable Oil: Used for deep frying.

Shopping Made Easy

You can find boneless, skin-on chicken thighs at most large supermarkets or ask your butcher to prep them.
Buttermilk is typically near the milk or cream section. If unavailable, see the tip below for a simple DIY version.
Caribbean green seasoning is available in Caribbean grocery stores, or you can make it at home.
Crix or similar salted crackers can be substituted with any sturdy, lightly salted crackers if necessary.
Use a high smoke point oil like canola or vegetable oil for frying.

Cooking Notes from the Kitchen

Let the chicken marinate in buttermilk and seasoning overnight for best results.
After each fry batch, skim out any loose crumbs in the oil to prevent burnt bits affecting the next round.
Always use a wire rack to drain fried chicken, paper towels can make it soggy.
If you’re looking for a lighter option, this recipe adapts well to air frying.

Can I make buttermilk?

Yes! For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar. Let it sit for 10 minutes to curdle slightly. Use as needed.

What else can I add to enhance the flavor of this Crispy Fried Chicken?

Mix in dry herbs like thyme or oregano and some freshly ground black pepper into your crushed cracker coating. For a spicy twist, add your favorite hot sauce or a teaspoon of smoked paprika for depth.

Can I use chicken breasts or tenders instead of thighs?

Absolutely. Chicken tenders or thinly sliced breasts work great for chicken strips and cook even faster.

What’s the best way to crush the salted crackers?

Place the salted crackers in a sealed zip-top bag and crush with a rolling pin (belna) until medium-coarse. Avoid turning them to powder.

How do I know the chicken is fully cooked?

Use a meat thermometer. Chicken should reach an internal temperature of 165°F (74°C).

Mom’s Crispy Fried Chicken

Golden and crispy, this Caribbean fried chicken uses crushed salted crackers for a flavorful, crunchy coating. Seasoned with green seasoning and marinated in buttermilk, it’s a nostalgic take on a beloved island favorite.

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Prep Time 15

Cook Time 10

Total Time 25

Course Chicken Recipes, Comfort Food, Summer Recipes, Weeknight Dinners

Cuisine General Caribbean

Ingredients

6 boneless chicken thighs skin on
3/4 tablespoon salt
1/2 teaspoon black pepper
1 tablespoon Caribbean Green Seasoning
1 tablespoon Worcestershire sauce
1 teaspoon curry powder
1 teaspoon sesame oil
1 teaspoon grated ginger
2 cups buttermilk
2 cups crushed salted crackers
2 cups vegetable oil for frying

Instructions

Trim excess fat and skin from the boneless chicken thighs.
Season the chicken with salt, black pepper, Caribbean green seasoning, Worcestershire sauce, curry powder, sesame oil, and grated ginger. Mix well to coat evenly.
Pour in the buttermilk and gently shake or stir to combine, ensuring the seasoning remains on the chicken. Cover and marinate in the refrigerator for at least 4 hours, or overnight if possible.
Place the salted crackers in a zipper bag or tea towel and crush using a rolling pin or pestle until finely crumbled.
Heat vegetable oil in a deep, wide pan over medium-high heat until it reaches 350°F (175°C).
Remove the chicken from the marinade and let the excess buttermilk drip off. Dredge each piece in the crushed crackers, pressing gently to adhere.
Working in batches, fry the chicken for 4–5 minutes per side until golden brown and fully cooked. Do not overcrowd the pan.
Transfer fried chicken to a wire rack to drain. Avoid using paper towels, which can cause sogginess.
Optional: Sprinkle with finishing or sea salt while still hot, if desired.
Assemble sandwiches with lightly buttered bread and your favorite toppings—mustard, mayonnaise, tomato ketchup, pickled onions, and lettuce work beautifully.

Keyword Caribbean fried chicken, Fried Chicken, fried chicken marinade, fried chicken recipe, how to fry chicken, Jamaican fried chicken, southern fried chicken, Trinidad fried chicken

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Featured Soups & Stews Trinidadian

Roasted Chicken and Moruga Rice Soup

January 7, 2026June 25, 2025Leave a Comment

Moruga, Trinidad, is renowned for its fiery peppers, like the ones I used in making my take on the World’s Hottest Homemade Peppersauce a few years ago, and its rich culinary heritage.

This Roasted Chicken and Moruga Rice Soup combines tender roasted chicken with vibrant Moruga Hill rice, hearty vegetables, and comforting broth to create a soulful, wholesome meal. Inspired by Trinidad’s Merikin community and its legacy with upland rice, this recipe brings old-world flavor into a warming, modern one-pot soup. The roasting imparts depth to the chicken and veggies, while the iconic Moruga Hill rice adds subtle nuttiness. Whether you’re gathering for a cozy family dinner or celebrating Caribbean roots, this dish delivers both tradition and nourishment in every spoonful.

Ingredient Guide

Chicken legs (drumsticks with thighs): Provides juicy, flavorful meat and bone-rich broth.
Pumpkin: Adds sweetness and body to the soup.
Onion: Forms the aromatic base.
Carrots: Bring natural sweetness and color.
Garlic: Enhances depth and savory character.
Bell Pepper: Adds brightness and roasted flavor.
Olive Oil: Used to roast chicken and vegetables.
Sea Salt: Seasoning to enhance flavor.
Black Pepper: Provides mild heat and seasoning.
Moruga Hill Rice: Nutty upland rice native to Trinidad that adds heartiness.
Sweet Potato: Offers additional texture and sweetness.
Caribbean Green Seasoning: Infuses traditional island flavors.
Water or Stock: Builds the soup’s broth.
Scallions: Added for fresh aromatic finish.
Parsley: Adds freshness at the end.

Shopping Made Easy

Moruga Hill rice is available through specialty Caribbean grocers or online—plain rice can also be used in a pinch.
Caribbean green seasoning is found in the spice section or Jamaican aisles—store-bought or homemade works.
Pumpkin and sweet potato are seasonal; substitute with butternut squash or regular potato when needed.
Use chicken broth for richer flavor if desired, but water keeps it light and traditional.

Cooking Notes from the Kitchen

Roast chicken and vegetables at 375 °F until lightly browned (~50 min) to boost flavor.
Reserve roasting pan juices; they create a richly flavored base for toasting rice.
Toast rice briefly to enhance nuttiness before simmering.
Adjust broth volume and simmer time to achieve your preferred texture, soupy or thick.

What is Moruga Hill rice?

Moruga Hill rice is an heirloom upland variety brought to Trinidad by the Merikin people around 1812; its nutty flavor and firm texture make it distinct and prized locally.

Can I use other rice types?

Yes, use brown or long-grain white rice, but adjust cooking time accordingly. Moruga Hill rice cooks in about 35 minutes.

Is this gluten-free?

Yes, the recipe is naturally gluten-free, just check that your green seasoning has no hidden gluten.

Roasted Chicken and Moruga Rice Soup

A richly flavored, Trinidadian-inspired soup combining roasted chicken, upland Moruga Hill rice, and hearty vegetables in a comforting broth.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Soups & Stews

Cuisine Trinidadian

Ingredients

4 chicken legs drumsticks with thighs
1 lb pumpkin cubed
2 onions roughly chopped
2 carrots large, chopped
1 head garlic whole cloves, skin‑on
1 bell pepper roasted, skin removed, chopped
1/4 cup olive oil
1 tablespoon sea salt divided
1 tablespoon black pepper divided
3/4 cup Moruga Hill rice
1 lb sweet potato cubed
2 tablespoons Caribbean Green Seasoning
8-10 cups water or stock
2 scallions chopped
2 tablespoons parsley chopped

Instructions

Mix olive oil with half the salt and pepper. Coat chicken, garlic, onion, carrots, pumpkin, and bell pepper.
Roast at 375 °F for 50 minutes uncovered.
Tip roasting juices into a soup pot, add rice, and toast on medium-low for 3 minutes.
Remove chicken from roast pan, discard skins, chop roughly.
Add to pot along with pumpkin, bell pepper, garlic, onion, carrots, green seasoning, sweet potato, remaining salt and pepper.
Cover with water or stock, include scallions and an optional bay leaf or thyme. Bring to a rolling boil.
Simmer for 35 minutes or until rice is tender. Taste and adjust seasoning.
Turn off heat, stir in parsley, let rest for a few minutes, then serve.
If you want a spicy element to the soup, feel free to add your favorite spicy pepper or peppersauce (hot sauce) after you added the water to the soup pot.

Notes

Please follow along with the video as much more is explained there, including how to remove the skin off the roasted bell pepper, the option of shredding the roasted chicken vs cutting it into large pieces with the bone on, and how you can add additional flavor by using chicken stock instead of water as the soup’s base. If you are making this dish gluten-free, please review the complete list of ingredients to ensure they meet your specific gluten-free dietary requirements.

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Featured

Delicious Pepper Chicken Recipe You Need to Try

January 7, 2026June 16, 2025Leave a Comment

Delicious Pepper Chicken Recipe You Need to Try

About 12 years ago, I made a similar Pepper Chicken recipe when I competed in a global cooking competition in Seoul, South Korea. Yet, I cannot believe I’ve never shared this recipe with you until now. We’ve done Pepper Crab, Lemon Pepper Wings, Caribbean Pepper Calamari, Pepper Lobster, Pepper Wings, and Pepper Shrimp, to name a few. But never this one.

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Ingredients

3 lbs Chicken thighs bones removed
1 teaspoon salt
1 tablespoon Caribbean Green Seasoning
1 tablespoon teaspoon black pepper divided
1 teaspoon sesame oil
1 teaspoon grated ginger
1 cup all-purpose flour
1 cup corn starch
2-3 cups veg oil for frying
1 1/2 tablespoon veg oil
1 large onion large cut
1 cup bell peppers large cut
10 cloves garlic roughly chopped
3 Scotch Bonnet peppers roughly chopped
2 tablespoons chopped Chadon Beni, aka culantro or cilantro
2 tablespoons chive finely chopped

Instructions

Trim off the excess fat and some skin from the chicken thighs (bones removed) and cut into 2-inch pieces. In the video, I spoke about my culture (Caribbean) and how we wash meats with lime, lemon, or white vinegar.
Unfortunately, I lost all of the step-by-step pictures that I usually take for recipes. Season the chicken with the salt, 1/2 of the black pepper, Caribbean Green Seasoning, Sesame oil, and grated ginger. Allow to marinate for at least one hour.
Heat oil to fry the chicken pieces on a medium/high flame. Combine the flour and cornstarch, then dust the seasoned chicken pieces in the mixture and fry until golden. About 6-7 minutes. Fry in batches to avoid overcrowding the pan. Set aside on a wire rack.
On a medium flame, add 1 1/2 tablespoons veg oil in a wide pan or wok. Once hot, add the onion, garlic, remaining black pepper, and bell peppers. Cook for 4 minutes, then add Scotch Bonnet peppers and the pre-fried chicken piece and toss well.
Heat through for about 3 minutes, and then you’re done. As you turn off the stove, mix in the finely chopped chives and Chadon Beni (culantro). You may add additional salt if you prefer. This pepper chicken is excellent as a snack with your favorite beer, a side dish, or a topping for sandwiches.

Notes

I recommend you follow along with the video, as much more about the recipe is discussed there, like washing the chicken, the benefits of having some skin on, and how you can cut back on the heat level or make it even more spicy, should you wish.

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Curry chicken liver and hearts in a skillet on the stove

Featured

Curry Chicken Hearts And Liver

January 7, 2026June 12, 2025Leave a Comment

Curry Chicken Hearts And Liver

As a lil fella growing up in the Caribbean, I enjoyed Stewed Chicken Liver, something I came to learn was not the norm for children my age. That love graduated to hearts and gizzards, and not only the sort of Caribbean stewed version, but in a deep and rich curry base as well.

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Ingredients

2 tablespoons olive oil
1 medium onion sliced
7 cloves garlic smashed
1/2 teaspoon black pepper
3/4 tablespoon Garam masala
1 1/2 tablespoons Caribbean Green Seasoning
1 3/4 tablespoons curry powder madras blend
2-2 2 1/2 cups water divided
1 small tomato diced
3/4 tablespoon salt
1 Scotch Bonnet pepper
1 lemon juice
1 lb chicken hearts sliced 1/2
1 lb chicken liver 1 1/2 inch pieces
1 teaspoon Amchar Masala or ground roasted cumin
2 tablespoons chopped parsley

Instructions

Heat the oil on a medium flame in a wide pan and add the onion, garlic, and black pepper. Reduce the heat and cook for 3 minutes before adding the Caribbean Green Seasoning and Garam Masala. Cook for another 3 minutes on low.
Add the curry powder and stir until well combined. Cook for 3 minutes, then turn the heat to medium and add 3/4 cup water. Stir in the tomato, salt, and Scotch Bonnet pepper. Bring to a rolling boil and cook for 4-5 minutes.
Do not cover the pan as we want to burn off that liquid.
In the video, I explained how I achieved separation when I passed my spoon across the bottom of the pan, meaning all the liquid was gone. Both the chicken hearts and liver were washed with the juice of a lemon and cool water, then drained. At this point, add the chicken hearts to the pot and stir well to coat with the curry base we created.
Add 1 1/2 cups of water to the pot, bring to a boil, then reduce the heat to a simmer and cook for 25 minutes.
It’s now time to add the liver to the pan and stir gently. As it comes back to a boil, reduce to a simmer, add the Anchar Masala, and cook for 5-7 minutes.
Everything should be fully cooked at this point, so you may taste and adjust the salt to your liking. Top with the chopped parsley.
Were I in the Caribbean, I’d use chopped culantro (also known as Chadon Beni) instead, and the other option is chopped coriander (also known as cilantro).

Notes

Follow along with the video, as more about the recipe is discussed there. Including why I chose a green Scotch Bonnet pepper, how to add additional flavor to the curry by incorporating ginger, cinnamon, and bay leaves, and how to achieve a lovely gravy, if desired.

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Easy Caribbean Recipes Featured Festive & Holiday Recipes Jamaican

Quick Curry Chicken Wings

January 7, 2026June 10, 2025Leave a Comment

These Quick Curry Chicken Wings come together with just a few pantry staples, bold Caribbean flavors, and a short simmer. If you’re searching for a fast Trinidadian curry chicken recipe that works for weeknights or weekend cravings, this one delivers every time.

It’s an easy Caribbean chicken wings dish with curry powder, green seasoning, and a touch of scotch bonnet heat. Whether you’re making this for a quick dinner or pairing it with sada roti, rice, or bread, the results are always tasty. The sauce is rich, the meat tender, and if you want to keep it dry or saucy, that’s totally up to you. From the moment the geera and curry hit the oil, you’ll know something good’s happening in the kitchen.

Ingredient Guide

Vegetable Oil: Helps build the curry base with aromatics; use a neutral oil like canola or sunflower.
Onion: Adds sweetness and body to the curry sauce; dice medium for even sautéing.
Garlic: Essential for depth and flavor; smash for rustic texture and stronger aroma.
Scotch Bonnet Pepper: Adds Caribbean heat; use half and remove seeds for balance.
Ground Roasted Geera (Cumin): Key to that earthy Trinidadian curry flavor; roast whole seeds and grind for best results.
Caribbean Green Seasoning: Infuses the dish with herby, all-purpose flavor; homemade or bottled works.
Anchar Masala: Brings deep, spiced character; commonly used in Indo-Caribbean dishes.
Black Pepper: Gives background heat and blends the spice profile.
Curry Powder: Use a Caribbean-style blend for authentic taste; cook it down for full flavor.
Chicken Wings: A fast-cooking protein that stays juicy; split into flats and drumettes for even cooking.
Salt: Enhances all the spices; adjust based on your preference and the saltiness of your curry powder.
Water: Helps form the gravy; control the amount based on your desired sauce thickness.
Chadon Beni (Culantro): Fresh, bold finishing herb; cilantro can be substituted.

Shopping Made Easy

Use fresh chicken wings and split them for quicker, more even cooking.
Scotch bonnets can be found in Caribbean or Latin grocery stores, freeze extras for later use.
Caribbean curry powder and anchar masala are available at West Indian or international grocers.
Chadon beni may be labeled as culantro; substitute with cilantro if unavailable.
Ground geera can be homemade by toasting whole cumin seeds and grinding them fresh.

Cooking Notes from the Kitchen

Use a nonstick pan to cut down on oil and cleanup.
Add extra water if your wings are larger or if you want more sauce.
Cook the curry base thoroughly before adding chicken to bring out full spice flavor.
Simmer uncovered for a dry-style curry, or leave some sauce if serving with roti or rice.
Add ginger, curry leaves, or a bay leaf for subtle variation if desired.

Can I use drumsticks or thighs instead of wings?

Yes, just adjust the cook time; larger pieces may need closer to 30–35 minutes to cook through.

What is the difference between anchar masala and garam masala?

Anchar masala has a tangy, roasted flavor and is commonly used in Indo-Trinidadian cooking, while garam masala is more aromatic and sweet. They’re not interchangeable here.

Can this be made ahead?

Yes, curry always tastes better the next day! Store in an airtight container in the fridge and reheat gently.

Is this dish spicy?

It has mild to medium heat depending on the amount of scotch bonnet used. For less heat, remove the seeds or omit the pepper.

Quick Curry Chicken Wings

A fast, flavorful curry chicken dish with wings, perfect for busy weeknights or Caribbean roti cravings.

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Prep Time 5

Cook Time 20

Total Time 25

Course Easy Caribbean Recipes, Festive & Holiday Recipes

Cuisine Jamaican

Servings

Ingredients

1 1/2 tablespoons vegetable oil
1 medium onion diced
12 cloves garlic smashed
1/2 scotch bonnet pepper seeds removed, optional
1 teaspoon ground roasted geera cumin
2 tablespoons Caribbean green seasoning
1 teaspoon anchar masala
1/2 teaspoon black pepper
2 tablespoons curry powder Caribbean blend
3 pounds chicken wings split into flats and drumettes
1 teaspoon salt adjust to taste
1 1/2 cups water
2 tablespoons chadon beni chopped, or substitute cilantro

Instructions

Heat oil in a nonstick pan over medium heat. Add onion, garlic, scotch bonnet, green seasoning, black pepper, anchar masala, and geera. Cook for 4 minutes, stirring often.
Add curry powder and stir well. Cook for another 2–3 minutes to toast the spices.
Add chicken wings and salt.
Stir to coat evenly with the curry base. Cook for 3 minutes uncovered.
Pour in the water. Bring to a boil, then reduce heat and simmer uncovered for 18–22 minutes, or until fully cooked.
If wings are large, add more water and cook an additional 5 minutes. Adjust salt as needed. Finish with chopped chadon beni or cilantro. Serve hot with roti or rice.

Notes

Please follow along with the video, as it provides more information about the recipe. Additional ingredients that can be added to add subtle flavor include ginger, curry leaves, and a bay leaf. If you are making this dish gluten-free, please review the ingredient list to ensure it meets your specific dietary requirements.

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Caribbean Classics Chicken Recipes Featured Rice & One-Pot Sunday Dinners Trinidadian Weeknight Dinners

The Ultimate Chicken Wings Pelau

January 7, 2026June 10, 2025Leave a Comment

Pelau is a beloved staple in Trinidad and Tobago, known for its comforting blend of rice, peas, and richly seasoned meat simmered in coconut milk. Whether it’s beach outings, family gatherings, or just a weeknight dinner, this one-pot meal is a cornerstone of Trinbagonian cuisine. In The Ultimate Chicken Wings Pelau, I add a flavorful twist on the classic by using chicken wings, which bring extra richness and tenderness to the dish.

This hearty pelau starts with well-seasoned chicken wings marinated in green seasoning, ginger, and Worcestershire sauce. The meat is browned in caramelized sugar, a traditional technique that builds flavor and color before being simmered with rice, pigeon peas, and coconut milk. This version is cooked a little “wet” for extra sauciness, which enhances the dish’s texture and comfort factor. This chicken pelau is best for anyone missing the taste of home or looking to introduce Caribbean flavor to their dinner table.

If you’re short on time, a quick 2-hour marinade will do, but overnight seasoning brings the best results. This is more than just food; it’s a warm, familiar hug from the islands.

Ingredient Guide

Chicken Wings: Split wings soak up the marinade and cook evenly.
Salt and Black Pepper: Essential base seasoning.
Grated Ginger: Adds brightness and mild heat.
Caribbean Green Seasoning: A flavorful herb blend essential to Caribbean cooking.
Worcestershire Sauce: Brings umami and complexity.
Tomato and Onion: Forms the base of the seasoning blend.
Scotch Bonnet Pepper (Optional): For that signature Caribbean heat.
Vegetable Oil: Used to brown the sugar and cook the meat.
Golden Brown Sugar: Caramelized to give pelau its signature color and flavor.
Carrot and Pimento Peppers: Add sweetness and a peppery aroma.
Pigeon Peas: A traditional addition; canned peas make prep easier.
Parsley, Scallions, Chadon Beni: Fresh herbs added during and after cooking for layered flavor.
Parboiled Long-Grain Brown Rice: Holds its texture well during long cooking.
Coconut Milk and Water: Combine for a rich, creamy cooking liquid.

Shopping Made Easy

You can find green seasoning premade in Caribbean markets or make your own with herbs like thyme, cilantro, and scallions.
Pigeon peas are often found canned in the international or Latin aisle.
Chadon beni (culantro) can be substituted with cilantro if needed.
Look for parboiled brown rice for the best texture; it won’t get mushy.
Golden brown sugar is key for the browning step; don’t substitute with white sugar.

Cooking Notes from the Kitchen

Watch the browning sugar closely; it should be deep amber, not black.
Let the pelau rest after cooking to allow herbs to infuse the dish.
Adjust water or coconut milk if you prefer a drier or wetter pelau.
Scotch bonnet adds heat; remove seeds or omit if sensitive to spice.
Being very careful, add the seasoned chicken wings with their marinade once the sugar reaches the right color. Do not proceed if the sugar goes black (refer to the video).

What is the difference between pelau and rice and peas?

Pelau is a one-pot dish where rice, meat, and peas are cooked together with coconut milk and browning, creating a more integrated, richly flavored meal. Rice and peas, in contrast, is usually a side dish cooked separately from the meat.

Can I use a different cut of chicken in pelau?

Yes, you can use thighs, drumsticks, or even boneless chicken, but wings provide a great balance of flavor and tenderness, especially when browned properly.

What’s the purpose of browning sugar in pelau?

The caramelized sugar adds both flavor and color. It’s a hallmark of many Trinidadian stews and must be closely monitored to prevent burning.

Can I make pelau with white rice?

Yes, but white rice cooks faster and can get mushy. Parboiled rice holds its shape better, making it the preferred choice.

The Ultimate Chicken Wings Pelau

This classic one-pot dish is made with rice, peas, and usually a meat of some kind (marinated overnight), simmered in coconut milk and finished with chopped herbs.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Caribbean Classics, Chicken Recipes, Rice & One-Pot, Sunday Dinners, Weeknight Dinners

Cuisine Trinidadian

Servings

Ingredients

3 pounds chicken wings split
3/4 tablespoon salt
3/4 teaspoon black pepper
1 tablespoon grated ginger
2 tablespoons Caribbean Green Seasoning
1 tablespoon Worcestershire sauce
1 tomato roughly chopped
1 onion diced
1 Scotch Bonnet pepper optional
1 tablespoon vegetable oil
2 tablespoons golden brown sugar
1 large carrot diced
1 can pigeon peas drained, rinsed
3 pimento peppers roughly chopped
2 tablespoons parsley chopped
2 tablespoons scallions chopped
2 tablespoons chadon beni chopped
2 cups parboiled long-grain brown rice washed
3 cups water
2 cups coconut milk

Instructions

Season the wings with the salt, black pepper, Green Seasoning, grated ginger, Scotch Bonnet pepper, Worcestershire sauce, tomato, and onion. Allow to marinate overnight if you have time, or at least 2 hours.
Heat the oil in a heavy and wide pot and add the brown sugar.
Stir well to coat, then continue cooking over medium-high heat for 5 minutes.
It will spring its natural juices, the goal is to burn that off and in doing so, develop a lovely deep color. Once that liquid is gone and your wings are a deep golden colour, it’s time to continue.
Add the carrot, pigeon peas (from a can, rinsed), pimento peppers, and 1/2 of the parsley, plus scallions and Chadon Beni.
Stir well.
Add the washed rice, along with the coconut milk and water.
Bring to a boil, then reduce the heat to a simmer and cook until the chicken wings are fully cooked and the rice is tender and plump.
Taste and adjust the salt to your liking.
Stir in the remaining parsley, scallions, and Chadon Beni. Cover the pot and allow it to sit for 10-15 minutes before serving. The residual heat will allow the added herbs to bloom for a lovely finishing note.

Notes

Follow along with the video, which provides a more detailed discussion of the recipe, including texture and color preferences, as well as other ways to enhance the flavor of the completed Pelau. I used dried pigeon peas from a can, but in most instances, I use the green pigeon peas (from a can).

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Featured Fusion

Weeknight Herb‑Crusted Chicken Leg-Quarters

January 7, 2026June 9, 2025Leave a Comment

There’s something so comforting about oven‑roasted chicken, what my mom would simply call “baked chicken.” From the moment it hits the oven, your kitchen fills with the irresistible aroma of herbs and sizzling skin. The crispy golden crust infused with garlic and dried herbs gives way to juicy, tender leg quarters that are pure comfort on a plate. Herb‑roasted chicken doesn’t need to be complicated and this recipe proves it.

These Weeknight Herb‑Crusted Chicken Leg Quarters are designed for busy evenings, using simple pantry spices and minimal prep for maximum flavor.

Ingredient Guide

Chicken Legs (Leg Quarters: Drumstick + Thigh): Skin-on leg quarters are ideal for achieving a crispy exterior while keeping the meat moist and flavorful.
Garlic: Infuses robust aroma and savory depth into the herb rub.
Dried Thyme: Adds gentle herbal warmth and complexity.
Dried Rosemary: Brings piney fragrance that enhances the crust.
Dried Parsley: Offers subtle freshness and added color.
Onion Powder: Adds mellow savory sweetness to the rub.
Black Pepper: Enhances the overall seasoning with gentle heat.
Coriander Seeds: Crushed to provide citrus-like brightness.
Red Pepper Flakes: Optional for a mild kick of heat.
Olive Oil: Helps ingredients adhere and promotes a crisp exterior.
Salt: The foundation for flavorful and well-seasoned meat.

Shopping Made Easy

Grab skin-on chicken legs; no trimming required for ease.
Pantry staples like dried herbs, garlic, and spices are always on hand.
Keep olive oil and salt stocked; they’re all you need for this simple dish.

Cooking Notes from the Kitchen

Thoroughly massage the herb rub under and over the skin for full flavor coverage.
Arrange on a lined baking tray spaced apart to allow air circulation and ensure crisp skin.
Bake at 400 °F (200 °C) for about 1 hour and 10 minutes until fully cooked and golden.
No need to flip. Chicken cooks evenly when the skin is exposed on all sides.
Choose skin-on chicken leg quarters (both drumsticks and thighs) for the best results.
Pantry staples, like dried herbs, garlic, spices, and olive oil simplify preparation.
This recipe requires ingredients you likely already have, making it perfect for weeknight cooking.

Can I use bone-in chicken thighs instead?

Yes, bone-in thighs work well too; adjust the baking time to ensure meat is fully cooked (about 10–15 minutes longer).

Will this work with fresh herbs instead of dried?

Absolutely, double the amount of fresh herbs to maintain flavor intensity.

Can I make this gluten-free?

Yes, just omit red pepper flakes and check labels for gluten in any pre-mixed spice jars.

What can I serve with it on a busy weeknight?

Serve with steamed rice, a fresh salad, or roasted vegetables for a quick and balanced meal.

Weeknight Herb‑Crusted Chicken Leg-Quarters

A flavorful weeknight dinner, an oven-baked chicken dish with crispy skin, seasoned with a fragrant herb and garlic crust.

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Prep Time 10

Cook Time 1

Total Time 1 10

Cuisine Fusion

Servings

Ingredients

6 chicken chicken legs
4 garlic cloves crushed
3/4 teaspoon dried thyme
3/4 teaspoon dried rosemary
3/4 teaspoon dried parsley
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/2 teaspoon coriander seeds crushed
3/4 teaspoon red pepper flakes optional
2 tablespoons olive oil
1 teaspoon salt

Instructions

Preheat oven to 400 °F (200 °C). Line a baking tray with parchment paper.
In a bowl, combine garlic, herbs, spices, olive oil, and salt into a paste.
Rub the mixture thoroughly under and over the skin of each leg quarter.
Arrange leg quarters skin-up on the tray, leaving space between each piece.
Bake for 1 hour 10 minutes, or until skin is crisp and internal temperature reaches 165 °F (74 °C).
Let rest for 5 minutes before serving.

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Jerk marinade in a jar surrounded by ingredients

Caribbean Classics Chicken Recipes Featured Grilling Jamaican Pork Recipes Sauces, Condiments & Marinades Seafood & Fish Summer Recipes Weeknight Dinners

Sizzling Jamaican Jerk Marinade

January 7, 2026May 19, 2025Leave a Comment

Over the years, I’ve shared several variations of jerk recipes, from jerk chicken to smoked jerk turkey. But this Sizzling Jamaican Jerk Marinade Recipe is my go-to when I want to infuse big, bold flavor into chicken, pork, or even fish. The magic of this marinade is in the blend of fresh herbs, citrus, and heat, true to the heart of Jamaican street food. I created this version to be versatile, easy to prepare, and perfect for keeping in the fridge so you’re always just a step away from a taste of the Caribbean.

This marinade starts with scallions and thyme, the foundation of so many island dishes, then layers in pimento, ginger, garlic, and fiery Scotch Bonnet peppers. To balance it all, I use a touch of brown sugar, honey, and citrus juices, along with dark soy and rice vinegar for depth. Whether you’re grilling on a sunny weekend or just tossing some chicken in the oven midweek, this marinade brings the warmth and flavor of Jamaica straight to your plate.

Ingredient Guide

Scallions (Green Onions): Provide a mild onion flavor and are a staple in Caribbean cooking.
Thyme: Adds earthy notes; use fresh sprigs and remove woody stems.
Scotch Bonnet Peppers: Bring intense heat and fruity flavor; handle with care.
Brown Sugar: Balances the heat with sweetness and aids in caramelization.
Pimento (Allspice) Powder: Offers a warm, peppery flavor essential to jerk seasoning.
Ground Cinnamon: Adds subtle sweetness and warmth.
Citrus Juices (Lime and Lemon): Provide acidity to tenderize meat and enhance flavor.
Ginger: Imparts a spicy, zesty kick.
Garlic: Adds pungency and depth.
Olive Oil: Helps blend the marinade and coats the meat.
Honey: Introduces a touch of sweetness and helps with browning.
Rice Vinegar: Adds mild acidity and balances flavors.
Dark Soy Sauce: Contributes umami and color; use gluten-free soy sauce or Tamari if needed.
Orange Juice: Adds a sweet citrus note that complements the spices.
Onions: Provide a savory base flavor.

Shopping Made Easy

Scallions and Thyme: Available in the produce section; opt for fresh herbs for the best flavor.
Scotch Bonnet Peppers: Found in Caribbean or international markets; habanero peppers are a suitable substitute.
Pimento (Allspice) Powder: Located in the spice aisle; ensure it’s fresh for maximum flavor.
Rice Vinegar and Dark Soy Sauce: Available in the international foods section; check labels for gluten-free options if necessary.
Citrus Fruits: Choose fresh limes and lemons for juicing; bottled juice can be used in a pinch.
Orange Juice: Opt for fresh or high-quality bottled juice without added sugars.

Cooking Notes from the Kitchen

Wear gloves when handling Scotch Bonnet Peppers to avoid skin irritation; remove seeds to reduce heat if desired.
Use a food processor for a textured marinade or a blender for a smoother consistency; pulse to control texture.
Store the marinade in a sealed container in the refrigerator for up to one month.
Marinate meats for at least 2 hours, preferably overnight, for maximum flavor infusion.

Why use both orange juice and vinegar?

Orange juice adds fruity sweetness and balances the sharp acidity of vinegar, creating a more rounded marinade.

How spicy is this jerk marinade?

It’s fairly hot thanks to the Scotch Bonnet peppers. You can reduce the heat by removing the seeds or using fewer peppers.

Can I make this gluten-free?

Yes, swap the dark soy sauce for gluten-free tamari and double-check any other bottled ingredients for hidden gluten.

Sizzling Jamaican Jerk Marinade

This vibrant Jamaican jerk marinade combines the heat of Scotch bonnet peppers with the aromatic flavors of fresh herbs and spices, creating a versatile marinade perfect for a variety of meats.

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Prep Time 15

Total Time 15

Course Caribbean Classics, Chicken Recipes, Grilling, Pork Recipes, Sauces, Condiments & Marinades, Seafood & Fish, Summer Recipes, Weeknight Dinners

Cuisine Jamaican

Ingredients

6 stalks scallions roughly chopped
14 sprigs thyme stems removed
2 peppers scotch bonnet
2 tablespoons brown sugar
1 tablespoon Pimento (allspice) powder
1 teaspoon ground cinnamon
1 lime juiced
1 lemon juiced
5 thick slices of ginger
8 cloves garlic
1 1/2 tablespoon olive oil
1 tablespoon honey
2 tablespoons rice vinegar
2 tablespoons dark soy sauce
1/4 cup orange juice
2 medium onions roughly chopped

Instructions

Prepare Ingredients: Wash and roughly chop the scallions, thyme (remove woody stems), ginger, garlic, and onions.
Place all ingredients into a food processor or blender.
Pulse until the mixture reaches your desired consistency. For a chunkier texture, pulse briefly; for a smoother marinade, blend longer.
Use immediately to marinate your choice of meat or fish, or transfer to a clean container and refrigerate for later use

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Stewed chicken with mushrooms and olives in a silver saute pan resting on the stove

Featured Fusion

Caribbean Stewed Chicken with Mushrooms and Green Olives

January 7, 2026May 14, 2025Leave a Comment

In my humble opinion, nothing beats a classic pot of Caribbean stewed chicken; tender, juicy, and full of that signature island flavor. But I always experiment 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.

This Caribbean Stewed Chicken with Mushrooms and Green Olives is a comforting, one-pot meal that combines tender chicken thighs, earthy mushrooms, and briny green olives in a rich, coconut-based sauce. Infused with classic Caribbean flavors and easy to prepare, this dish is perfect for a cozy family dinner or when you’re craving something flavorful and fuss‑free. 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

Allow the chicken to marinate for at least 2 hours, preferably overnight, to absorb the flavors fully.
Watch the sugar closely as it caramelizes to avoid burning, which can impart a bitter taste.
After adding the coconut milk and water, simmer the stew gently to develop a rich, flavorful gravy.
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.

Caribbean Stewed Chicken with Mushrooms and Green Olives

A hearty Caribbean stew where tender chicken is simmered with earthy mushrooms and briny green olives in a rich, coconut-infused gravy.

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Prep Time 20

Cook Time 45

Total Time 1 5

Cuisine Fusion

Servings

Ingredients

3 lbs chicken legs and thighs
1 tablespoon Caribbean Green Seasoning
2/3 teaspoon salt
1/2 small onion diced
1/2 medium tomato diced
1 teaspoon tomato ketchup
1 teaspoon Worcestershire sauce
1/4 scotch bonnet pepper optional
1/4 teaspoon black pepper
1 teaspoon veg oil
1 tablespoon brown sugar
1/2 cup water
3/4 cup coconut milk
1 cup green olives
1/2 lb mushrooms
2 tablespoons Parsley

Instructions

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.

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Featured

Oven-Baked Pineapple Jerk Chicken

January 7, 2026May 8, 2025Leave a Comment

Looking for big flavor with minimal effort? The Quick Oven-Baked Pineapple Jerk Chicken delivers a bold Caribbean taste in under 90 minutes. Skin-on chicken bakes to juicy perfection with fiery jerk seasoning and sweet pineapple, and a pineapple-infused marinade doubles as an easy dipping sauce. It’s vibrant, effortless, and perfect for weeknight dinners, casual gatherings, or island-style comfort food. Let’s get cooking!

Ingredient Guide

Jerk Seasoning: The base of Caribbean flavor—use your favorite blend for bold spice.
Black Pepper: Enhances heat and seasoning depth.
Dark Soy Sauce: Adds salty umami to the marinade.
Scotch Bonnet Pepper: Offers authentic island heat. Adjust to taste.
Garlic: Brings aromatic warmth to the mix.
Pineapple (canned): Adds sweet tang and tenderizes the chicken.
Scallions: Layer in fresh flavor and color.
Thyme: Provides earthy sweetness typical in Caribbean dishes.
Brown Sugar: Balances spiciness with mellow caramel notes.
Orange Juice: Brings citrus acidity to brighten the dish.
Olive Oil: Helps the marinade coat the chicken evenly.
Whole Chicken Pieces: Skin-on cuts stay moist and absorb flavors beautifully.

Shopping Made Easy

Use store-bought jerk seasoning for convenience; no need to blend spices.
Look for chunky canned pineapple in juice, not syrup, for natural sweetness.
Choose skin-on chicken legs, thighs, or a whole cut-up chicken for best flavor.

Cooking Notes from the Kitchen

Make marinade in advance, bleed flavors overnight, or skip to save time.
Leave the skin on, but trim excess fat; it stays juicy and crisp during baking.
Roast at 410 °F (210 °C) uncovered for 1 hour 15 minutes; line pan with foil for easy cleanup.
Broil if needed to deepen color—just a minute or two under the broiler will do.

Can I make a dipping sauce from the marinade?

Yes! Save half the marinade, simmer until thick, then serve as a sweet-spicy dip.

How do I get the skin extra crispy?

After roasting, broil for 1–2 minutes per side. Watch closely to avoid burning.

What if I’m using large chicken pieces?

Cooking time may vary. Check with a thermometer and allow extra time if needed.

Oven-Baked Pineapple Jerk Chicken

A fast and flavorful oven-baked Caribbean-style chicken infused with pineapple and bold jerk seasoning.

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Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Ingredients

3 tablespoon jerk seasoning
1/4 teaspoon black pepper
2 tablespoon dark soy sauce
1/2 scotch bonnet pepper diced, seeds removed
4 cloves garlic diced
1 can chunky pineapple
3 stalks scallions chopped
6-8 sprigs thyme
1 tablespoon brown sugar
1/4 cup orange juice
1 tablespoon olive oil
2 whole chicken about 5 lbs

Instructions

Mix all ingredients except chicken in a large bowl, bruising thyme to release oils.
Marinate chicken in mixture for at least 2 hours, or proceed immediately.
Preheat oven to 410 °F (210 °C). Line a pan with foil.
Arrange chicken pieces skin side up; roast uncovered for 1 hour 15 minutes.
Broil briefly to crisp skin if needed, watching carefully.
Let rest a few minutes, then serve.

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Featured Festive & Holiday Recipes Fusion

Whole Roasted Chicken with Herb Butter

January 7, 2026May 8, 2025Leave a Comment

Craving a show-stopping classic? Try Whole Roasted Chicken with Herb Butter—perfect for weekend family dinners or holiday feasts. A herbaceous butter rub under the skin keeps every bite juicy, while fresh sage, rosemary, thyme, and scallions add depth. This roast delivers old-school comfort with refined flavor.

Ingredient Guide

Whole Chicken: Skin-on bird ensures roast dinner authenticity and golden skin.
Salt: Key to well-seasoned, flavorful meat and crispy skin.
Black Pepper: Adds grounding warmth.
Olive Oil: Helps the herb butter spread and promotes browning.
Parsley: Provides fresh brightness.
Sage, Rosemary, Thyme: Classic herbs that infuse the roast with savory aroma.
Garlic: Enhances savory depth when rubbed under the skin.
Scallions: Liven the cavity for added flavor infusion.

Shopping Made Easy

Choose a 4–5 pound chicken with skin for best roasting results.
Fresh herbs elevate flavor; grab a mix of sage, rosemary, and thyme.

Cooking Notes from the Kitchen

Loosen the skin gently to rub herb butter directly onto meat for deep flavor.
Preheat oven to 400 °F (200 °C) and roast uncovered for a juicy core and crisp exterior.
Baste every 15 minutes with pan juices if not using foil.
Broil for 3 minutes at the end to enhance skin crispness, then rest for 5–10 minutes before carving.

Looking for a quick weekday option? Try this Quick Herb-Rubbed Chicken Legs for simpler prep and faster cooking.

Whole Roasted Chicken with Herb Butter

A simple, oven-roasted chicken infused with island herbs and golden, crispy skin.

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Prep Time 20

Cook Time 1

Total Time 1 20

Course Festive & Holiday Recipes

Cuisine Fusion

Servings

Ingredients

4 tablespoons olive oil
1 tablespoon parsley chopped
1 tablespoon sage chopped
1 tablespoon rosemary chopped
1 tablespoon thyme leaves
2 cloves garlic crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 whole chicken 4-5 lb
4 sage leaves
2 sprigs rosemary
2 stalks scallions
4 sprigs thyme

Instructions

Preheat oven to 400 °F (200 °C).
Clean the chicken and trim away excess fat.
In a small bowl, combine olive oil, chopped parsley, sage, rosemary, thyme, and garlic to create an herb-garlic oil.
Loosen the skin over the chicken breast and thighs, then spread half of the herb-garlic oil under the skin. Rub the remaining herb-garlic oil over the outside of the chicken.
Stuff the cavity with whole sage, rosemary, thyme, and scallions.
Place the bird on a roasting rack set inside a roasting pan. Roast uncovered for 1 hour 20 minutes, basting every 15 minutes with pan juices.
Broil for 3 minutes to crisp the skin, watching carefully to prevent burning.
Tent with foil and let rest for 5–10 minutes before carving.

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Curry Stewed Chicken Wings in a red pot on the stove

Featured Festive & Holiday Recipes Jamaican

Curry Stew Chicken Wings

January 7, 2026May 8, 2025Leave a Comment

These Curry Stew Chicken Wings bring together two of Trinidad and Tobago’s best flavor techniques: curry seasoning and that iconic caramelized stew base. You get juicy, fall-apart chicken coated in a rich, golden sauce with all the bold heat, spice, and island flavor we crave. Whether you’re a seasoned Trini cook or just learning how to make curry stew the right way, this dish brings the real deal. If you’re looking for how to make Trinidad curry stew chicken or want a flavorful wing dish with an island twist, this one’s for you. It’s hands-down my favorite way to enjoy wings—sorry Buffalo.

Ingredient Guide

Chicken Wings: Cut into drumettes and flats for even cooking; discard or reserve tips for stock.
Curry Powder: Use a Trinidad-style curry blend for authentic flavor; this is the “curry” part of curry stew.
Tomato : Adds sweetness and body to balance the spice.
Onion Provides a classic flavor base and aroma.
Ginger: Brings bright, spicy undertones to balance the deep stew flavors.
Caribbean Green Seasoning: Packs herbaceous punch; homemade or bottled works great.
Salt & Black Pepper: Essential seasonings; adjust salt to taste at the end.
Tomato Ketchup: Adds color and mild sweetness; traditional in many Caribbean stews.
Scotch Bonnet Pepper: For bold heat; use whole, chopped, or omit based on preference.
Grapeseed Oil: Chosen for high smoke point, but any neutral oil works.
Golden Brown Sugar: Caramelizes to create the stew base; watch carefully to avoid bitterness.
Scallions: Fresh finishing touch; use white and green parts.
Celery Leaves: Offers clean, herbaceous finish; sub with parsley if needed.
Water: Forms the gravy and carries the curry and stew flavors throughout.

Shopping Made Easy

Look for fresh chicken wings and trim to your liking—discard tips or freeze for broth.
Caribbean curry powder can be found in West Indian markets or international aisles.
Use grapeseed, canola, or sunflower oil to handle the high heat of the stew step.
Golden brown sugar helps develop color and flavor without burning too fast.
Scotch bonnets can be replaced with your favorite hot pepper or left out for a milder dish.

Cooking Notes from the Kitchen

Always watch your sugar during the caramelizing step—it should turn amber, not black.
Marinate the wings for at least 2 hours for deeper flavor, but you can cook immediately if needed.
The chicken will release juices—reduce fully before adding water to intensify flavor.
If your pot dries too quickly or wings are large, use extra water to finish cooking without burning.
This dish thickens as it cools, so judge the gravy thickness accordingly.

What’s the difference between curry stew and stew chicken?

Curry stew is seasoned with curry powder before the stewing (caramelized sugar) step. Stew chicken skips the curry.

Can I use other cuts of chicken?

Yes, bone-in thighs or drumsticks work well. Adjust cook time based on size.

Is this dish spicy?

It can be! Scotch bonnet adds heat. Adjust or omit based on your spice tolerance.

How do I avoid bitter stew?

Watch the sugar carefully. Only add chicken once it turns amber—not black.

Curry Stew Chicken Wings

A Trinidadian classic that blends bold curry flavor with deep caramelized stew, all wrapped around juicy chicken wings.

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Prep Time 15

Cook Time 35

Total Time 50

Course Festive & Holiday Recipes

Cuisine Jamaican

Servings

Ingredients

3 pounds chicken wings trimmed, cut into flats and drumettes
2 tablespoons curry powder
1 medium tomato diced
1 medium onion diced
1 tablespoon ginger grated
2 tablespoons Caribbean Green Seasoning
3/4 teaspoon salt adjust to taste
1/2 teaspoon black pepper
1 teaspoon tomato ketchup
1 Scotch Bonnet pepper optional, seeds removed for less heat
1 1/2 tablespoons grapeseed oil or any neutral oil
1 1/2 tablespoons golden brown sugar
2 scallions chopped
1 tablespoon celery leaves chopped
2-3 cups water

Instructions

In a large bowl, season chicken wings with curry powder, tomato, onion, ginger, green seasoning, salt, pepper, ketchup, and scotch bonnet. Mix well. Marinate for 2 hours or more in the fridge.
In a heavy pot over medium-high heat, add oil and brown sugar. Let sugar melt, froth, and turn amber.
Carefully add seasoned wings to pot. Stir well to coat with caramel.
Lower heat to medium-low. Cover and cook for 5–7 minutes.
Remove lid, raise heat, and cook until all natural liquid evaporates and oil is visible.
Place the lid back on slightly ajar and let it cook on a roiling boil for another 10 minutes.
Reduce to rolling simmer, cover slightly, and cook 20 minutes. Add more water if needed.
Taste and adjust salt. Simmer uncovered 4 minutes more to thicken gravy if desired.
Finish with chopped scallions and celery leaves. Serve hot.

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Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I make buttermilk?

What else can I add to enhance the flavor of this Crispy Fried Chicken?

Can I use chicken breasts or tenders instead of thighs?

What’s the best way to crush the salted crackers?

How do I know the chicken is fully cooked?

Mom’s Crispy Fried Chicken

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What is Moruga Hill rice?

Can I use other rice types?

Is this gluten-free?

Roasted Chicken and Moruga Rice Soup

Ingredients

Instructions

Notes

Delicious Pepper Chicken Recipe You Need to Try

Ingredients

Instructions

Notes

Curry Chicken Hearts And Liver

Ingredients

Instructions

Notes

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I use drumsticks or thighs instead of wings?

What is the difference between anchar masala and garam masala?

Can this be made ahead?

Is this dish spicy?

Quick Curry Chicken Wings

Ingredients 1x2x3x

Instructions

Notes

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What is the difference between pelau and rice and peas?

Can I use a different cut of chicken in pelau?

What’s the purpose of browning sugar in pelau?

Can I make pelau with white rice?

The Ultimate Chicken Wings Pelau

Ingredients 1x2x3x

Instructions

Notes

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I use bone-in chicken thighs instead?

Will this work with fresh herbs instead of dried?

Can I make this gluten-free?

What can I serve with it on a busy weeknight?

Weeknight Herb‑Crusted Chicken Leg-Quarters

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Why use both orange juice and vinegar?

How spicy is this jerk marinade?

Can I make this gluten-free?

Sizzling Jamaican Jerk Marinade

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I use boneless chicken for this recipe?

How spicy is this dish?

Can I substitute the coconut milk?

What can I serve with this stew?

Caribbean Stewed Chicken with Mushrooms and Green Olives

Ingredients 1x2x3x

Instructions

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

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Ingredients