Chicken Archives | Page 2 of 2

Ginger Chicken with Green Beans on a red serving dish

This Caribbean Ginger Stewed Chicken with String Beans is a one-pot comfort dish straight from the islands. It brings together two Caribbean classics—stewed chicken and crisp string beans, united by bold ginger, green seasoning, and caramelized sugar. This version builds on the memories of Monday dinners when mom would transform leftovers into something fresh and vibrant. The ginger adds subtle warmth, while the brown sugar stew base gives the dish its signature golden color. Serve it over rice or with hot sada roti and you’ll see why this is still one of my favorite ways to prepare chicken.

Ingredient Guide

Chicken: Bone-in drumsticks and thighs are best for flavor and tenderness during stewing.
String Beans: Also known as Bodi or yard beans; crisp, earthy, and perfect for simmering.
Caribbean Green Seasoning: A fresh blend of herbs that infuses the dish with savory depth.
Onion: Diced and used to build aromatic base flavor.
Scotch Bonnet Pepper: Adds heat and tropical aroma—use sparingly or leave whole to control spice.
Tomato Ketchup: Adds sweetness and acidity that balances the stew.
Ginger: Brings warmth and a peppery undertone that complements the sugar-based stew.
Worcestershire Sauce: Offers a savory umami layer to the chicken.
Vegetable Oil: Used to caramelize sugar and sauté aromatics.
Brown Sugar: Essential to create the stew’s caramelized base.
Grape Tomatoes: Added at the end for freshness and acidity.

Shopping Made Easy

Use bone-in chicken for the best texture and deeper flavor in the stew.
Look for fresh string beans or long Bodi at Caribbean or Asian groceries.
A ripe scotch bonnet adds signature heat—remove seeds to mellow it.
Use brown sugar, not white, to create the stew’s authentic color and flavor.
Caribbean green seasoning can be homemade or store-bought; it’s a staple for seasoning meat.

Cooking Notes from the Kitchen

Stew the chicken in caramelized sugar for deep color and flavor—watch closely to avoid burning.
Julienne ginger adds bursts of flavor throughout, or grate it for a more subtle infusion.
Add the string beans after searing the chicken so they hold their shape and don’t overcook.
Deglazing the pot with marinade water adds back all those flavorful bits.
Add tomatoes at the end for brightness and to avoid over-softening.

Caribbean Ginger Stewed Chicken with String Beans

A rich and savory one-pot chicken dish infused with ginger, caramelized sugar, and tender string beans.

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Prep Time 20

Cook Time 40

Total Time 1

Course Festive & Holiday Recipes, Soups & Stews

Cuisine Trinidadian

Ingredients

3 lbs chicken cut into 1 1/2-inch pieces
1 lb string beans cut into 1–1 1/2-inch pieces
1 tablespoon Caribbean Green Seasoning
1/4 teaspoon black pepper
3/4 teaspoon salt adjust to taste
1/2 onion medium; diced
1/2 Scotch Bonnet pepper whole or sliced
1 tablespoon tomato ketchup
1 1/2 inch ginger julienned
1 teaspoon Worcestershire sauce
1 teaspoon vegetable oil
1 tablespoon brown sugar
1 cup water
6 grape tomatoes whole or halved

Instructions

Clean the chicken, remove any fat and skin, then cut into 1-inch pieces.
Season chicken with salt, pepper, green seasoning, ketchup, onion, Worcestershire, and ginger. Set aside to marinate.
Heat oil in a heavy pot over high heat. Add brown sugar and stir until frothy and amber.
Quickly add seasoned chicken. Stir well to coat in caramelized sugar.
Reduce heat to medium, cover, and cook for 5–8 minutes to release natural juices.
Remove lid and increase heat. Cook until all liquid evaporates and oil reappears.
Add string beans and stir to combine.
Swish 1 cup water in marinade bowl and pour into pot. Bring to a boil.
Reduce to a rolling boil and cook uncovered for 15 minutes or until chicken and beans are tender.
Add grape tomatoes in the last 3 minutes.
Serve hot. The perfect combo for this, besides hot Sada Roti, is hot rice. Steamed, boiled or done in your favorite way. Enjoy!

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Featured Trinidadian

Curry Chicken with Potato and Spinach (Trinidadian)

January 7, 2026May 5, 2025Leave a Comment

This Curry Chicken with Potato and Spinach is a beloved Caribbean comfort dish in my home, especially when served with buss-up-shut roti for scooping up that rich, flavorful sauce. Rooted in Trinidadian cooking, this easy one-pan curry brings together nurturing spices like geera (cumin), anchar masala, and fiery Scotch bonnet.

The addition of pre-boiled potatoes and fresh baby spinach guarantees satisfying texture and vibrant color. Whether you’re searching for a Trinidad curry chicken recipe or a comforting meal that blends veggies and protein effortlessly, this dish delivers every time. It’s ideal for weeknight dinners, family gatherings, or whenever you want a little island warmth in your kitchen.

Ingredient Guide

Chicken: Bone-in leg pieces with back offer maximum flavor and richness in curry dishes.
Olive Oil: Used to sauté the aromatics and curry powder; any neutral oil can be substituted.
Garlic: Builds deep flavor when paired with curry and cumin seeds; use fresh for best results.
Black Pepper: Enhances the heat and earthiness of the spice blend.
Cumin (Geera) Seeds: A classic base note in Trinidadian curries, toasted lightly for flavor.
Anchar Masala: A tangy, earthy spice mix found in West Indian shops; sub with ground cumin if needed.
Salt: Balances flavors and seasons the chicken and potatoes; adjust to taste.
Onion: Adds sweetness and body to the curry base; dice fine for even cooking.
Scotch Bonnet Pepper: Adds authentic Caribbean heat; control spice by adjusting amount or removing seeds.
Curry Powder: Use a Madras-style blend for bold flavor; essential for the curry profile.
Caribbean Green Seasoning: A fresh herb paste that boosts depth; use homemade or bottled.
Water: Used for both deglazing and simmering; helps adjust gravy thickness.
Potatoes: Pre-boiled to ensure they hold shape while softening into the sauce.
Baby Spinach: Stirred in at the end to add freshness, color, and mild flavor.

Shopping Made Easy

Use bone-in chicken pieces (legs + backs) for the best flavor and texture.
Pre-boil potatoes to ensure optimal consistency and to speed up cooking.
Anchar masala is available at West Indian markets; substitute with ground dry-roasted cumin if needed.
Scotch bonnet brings authentic Trinidad heat; remove seeds if you prefer it milder.
Caribbean green seasoning is perfect for depth; bottled or fresh versions both work.

Cooking Notes from the Kitchen

Scrape and sauté the curry base with water to eliminate raw powder taste.
Pre-boiling potatoes ensures they’re tender without overcooking the chicken.
Spinach wilts quickly—add it last to preserve freshness and color.
Adjust gravy thickness at the end by simmering uncovered or leaving it slightly saucy for scooping.
Serve with warm roti or rice; this curry is best when dipped and shared!

Can I skip pre-boiling the potatoes?

Yes, but cook them directly in the curry and simmer longer, just check for doneness.

What’s the role of anchar masala?

It adds depth and tang—use ground dry-roasted cumin if you don’t have it.

Is this dish spicy?

It’s medium-hot with the Scotch bonnet. Remove seeds or reduce the pepper for milder flavor.

Curry Chicken with Potato and Spinach (Trinidadian)

A hearty Caribbean one-pan curry of tender chicken, potatoes, and spinach set in flavorful gravy perfect for roti or rice.

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Prep Time 15

Cook Time 20

Total Time 35

Cuisine Trinidadian

Ingredients

3 lbs chicken legs with back, cut into pieces
3 tablespoons olive oil
6 cloves garlic smashed
1/2 teaspoon black pepper
1/2 tablespoon cumin geera
1 teaspoon anchar masala
3/4 tablespoon salt adjust to taste
1/2 onion medium, diced
1 Scotch Bonnet pepper chopped, optional
1 1/2 tablespoons curry powder
2 tablespoons Caribbean Green Seasoning
1/2 cup water for deglazing curry base
4 potatoes large, pre-boiled, cut into 1/4s
2 cups water
1/4 lb baby spinach roughly chopped

Instructions

Peel, chop, and boil potatoes in salted water until about 80% done (10 minutes). Drain and set aside.
In a wide pan, heat olive oil over medium heat. Add onion, garlic, cumin seeds, black pepper, and Scotch bonnet. Sauté for 3 minutes.
Stir in Caribbean green seasoning and cook for 2–3 minutes.
Add curry powder and cook 3 minutes. Add 1/4 cup water to deglaze, scraping up any bits. Cook another 3–4 minutes.
Increase heat to medium-high and add chicken pieces. Stir to coat with curry base. Add salt.
After 3 minutes, add pre-boiled potatoes and spinach, then 2 cups water.
Bring to a boil, reduce to a rolling boil, and cook for 10 minutes until chicken is cooked through.
Taste and adjust salt. Simmer uncovered if you want a thicker gravy.
Serve hot with roti, rice, or bread.

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Chicken and green beans on a blue and white serving dish

Featured Fusion Rice & One-Pot

Spicy Asian Green Beans with Ground Chicken and Hoisin Sauce

January 7, 2026May 5, 2025Leave a Comment

This Spicy Asian Green Beans with Ground Chicken and Hoisin Sauce takes inspiration from Chinese-Caribbean kitchens and brings it to your home with bold, flavorful dishes. Crisp-tender string beans are blanched for vibrant color and then stir-fried with savory ground chicken, aromatic ginger and garlic, a touch of bird’s eye pepper, and finished with hoisin and dark soy sauce.

It’s a fast, easy weeknight recipe infused with tropical flair and just enough heat to delight your taste buds. Serve over rice or alongside Asian-style noodles for a satisfying meal that’s as colorful as it is delicious.

Ingredient Guide

String Beans: Brighten the dish with crunch and vibrant green color.
Ground Chicken: Lean protein that quickly absorbs the savory sauce.
Vegetable Oil: Ensures even browning and prevents the chicken from drying out.
Ginger: Adds understated warmth, aroma, and freshness.
Garlic: Builds a savory base that complements both chicken and beans.
Bird’s Eye Pepper: Introduces heat and island-style spice—adjust to taste.
Hoisin Sauce: Brings sweet, umami depth and rich glaze to the stir-fry.
Dark Soy Sauce: Offers deeper color and complex salty-sweet flavor.
Sesame Oil: Provides a delicate nutty aroma with just a few drops.
Chinese Cooking Wine: Enhances savory notes; substitute with dry sherry if preferred.
Salt: Enhances overall flavor—use sparingly due to sauce’s salt content.

Shopping Made Easy

Find hoisin and dark soy sauce in the international aisle or at an Asian grocer.
Bird’s eye peppers may be labeled Thai chilies—use less for milder spice.
Chinese cooking wine is sometimes called Shaoxing wine—choose a standard non-salty variety.
Ground turkey or tofu are excellent alternatives if you’d like to skip chicken.

What makes this stir-fry spicy?

The bird’s eye pepper and dark soy sauce create a flavorful heat—not overpowering, but definitely noticeable. Adjust the pepper amount or omit for mild heat.

Can I make this without hoisin sauce?

Yes, you can substitute with oyster sauce or extra soy sauce. Hoisin lends a sweet-savory glaze, so it’s ideal but not essential.

Why blanch the green beans first?

Blanching locks in their bright color and keeps them crisp-tender even after stir-frying—no mushy veggies here.

What if I don’t have cooking wine?

You can skip it or use a splash of dry sherry or mirin as a substitute.

Cooking Notes from the Kitchen

Blanching vegetables before stir-frying ensures even doneness and rich color.
Breaking up ground chicken helps create browned bits and texture.
Add sauces gradually to build a balanced glaze without over-saturating.
Cook on high heat at the end to develop slight crisp edges for flavor and texture.

Spicy Asian Green Beans with Ground Chicken and Hoisin Sauce

A fast, flavorful, and slightly spicy stir-fry that bridges Asian and Caribbean kitchens.

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Prep Time 10

Cook Time 15

Total Time 25

Course Rice & One-Pot

Cuisine Fusion

Ingredients

1 pound string beans trimmed
1/2 pound ground chicken
2 tablespoons vegetable oil
1 tablespoon ginger diced
2 cloves garlic large; diced fine
2-3 Bird’s Eye peppers diced
1 tablespoon hoisin sauce
1 1/4 tablespoons dark soy sauce
2-4 drops sesame oil
1 tablespoon Chinese cooking wine
1/4 teaspoon salt

Instructions

Bring a pot of water to a boil and blanch the string beans for 2–3 minutes. Immediately transfer to ice water to stop cooking and preserve color. Drain and set aside.
Heat vegetable oil in wok or pan over medium heat. Add ground chicken and cook 5–7 minutes, breaking it up until browned.
Reduce heat to low and stir in garlic, ginger, and bird’s eye peppers. Cook for 3 minutes to release flavors.
Stir in hoisin sauce, dark soy sauce, sesame oil, and cooking wine. Cook another 2–3 minutes until sauce is fragrant.
Increase heat to medium-high, add blanched beans, and toss thoroughly. Season with salt and cook for 4–5 minutes, until beans are crisp-tender and coated.
Serve hot over rice or noodles.

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Featured Trinidadian

Curry Chicken with Bodi (Yard Beans)

January 7, 2026May 2, 2025Leave a Comment

This Curry Chicken with Bodi brings together juicy chicken pieces and earthy Caribbean yard beans (bodi/bora) simmered in a fragrant curry base of cumin, Scotch bonnet, and green seasoning. Full of island character and ideal for pairing with rice or hot roti, this dish is a beloved staple from my childhood. Whether you grew up with bodi or you’re discovering yard beans for the first time, this one-pot meal offers comfort, warmth, and vibrant flavor, perfect for weeknights or weekend dinners.

Ingredient Guide

Chicken: Bone-in chicken pieces (legs, thighs, or a mix) add rich flavor and body to the curry. Cut into medium chunks for even cooking and better texture.
Caribbean Green Seasoning: A fresh blend of herbs like thyme, scallion, parsley, and culantro. This seasoning forms the flavor base of many Caribbean dishes.
Salt: Enhances the natural flavors of the chicken and balances the spices.
Black Pepper: Adds mild heat and earthy depth to the seasoning mix.
Scotch Bonnet Pepper (optional): Used sparingly for a vibrant Caribbean heat. Adds fruity, intense spice—optional based on heat preference.
Vegetable Oil: Used for sautéing the aromatics and curry powder. A neutral oil prevents flavor interference.
Curry Powder: The heart of the dish’s flavor. Typically includes turmeric, coriander, cumin, and fenugreek. Caribbean-style blends give it authentic depth.
Cumin Seeds (Geera): Toasted in oil to release a nutty, earthy aroma that complements the curry spices.
Shallot (or Small Onion): Adds sweetness and mild pungency to the base. Can be substituted with regular onion.
Garlic: Provides bold savory flavor and depth. Used early to infuse the oil and curry.
Bodi (Yard Beans or Bora): Long, thin green beans commonly used in Caribbean and Asian cuisine. Slightly chewy with a green bean-like flavor. Adds texture and nutrition.
Water: Helps cook the bodi and chicken while forming a flavorful curry sauce. Also prevents sticking and burning during simmering.

Shopping Made Easy

Yard beans (bodi or bora) may be labeled “yard bean” at Caribbean or Asian grocery stores.
Caribbean green seasoning is available fresh or bottled in West Indian markets.
Choose moderate-heat Scotch bonnets and wash your hands thoroughly after cutting.
Trinidad-style curry powder may contain flour—choose gluten-free blends when needed.
Substitute shallot with a small yellow onion if not available.

Cooking Notes from the Kitchen

Marinating chicken for 30 minutes tenderizes and deepens flavor—don’t skip it.
Cooking the curry base low and slow prevents bitterness and builds aroma.
Simmer covered until bodi is fully tender; cook 25–30 minutes for perfect texture.
Adjust gravy consistency based on your preference—more liquid for rice, less for roti dipping.
For milder heat, reduce or omit the Scotch bonnet; for extra heat, add more at the start.

Can I use other beans instead of bodi?

Yes, you can substitute French or string beans—but they cook faster, so adjust timing accordingly.

How spicy is this curry?

It has moderate Trinidadian heat from the Scotch bonnet. To reduce spice, remove seeds or omit entirely.

Is the dish gluten-free?

It can be, just choose a certified gluten-free curry powder and check your green seasoning.

Can I prep this ahead?

Yes, marinate chicken and trim bodi ahead of time (up to 24 hours), then cook when you’re ready.

Curry Chicken with Bodi (Yard Beans)

This hearty one-pot curry combines spiced chicken with tender yard beans in an authentic Caribbean grav, perfect for roti or rice.

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Prep Time 30

Cook Time 45

Total Time 1 15

Cuisine Trinidadian

Servings

Ingredients

3 pounds chicken cut into 2–3 inch pieces
1 tablespoon Caribbean Green Seasoning
1 teaspoon salt adjust to taste
1/4 teaspoon black pepper
1/4 Scotch Bonnet pepper optional
2 tablespoons vegetable oil
2 1/2 tablespoon curry powder
1/4 teaspoon cumin seeds
1 shallot or small onion, sliced
5-7 cloves garlic sliced
1 bundle bodi about 4–5 cups, trimmed and cut into 1–1 1/2 inch pieces
1 1/2 cups water

Instructions

Combine chicken, green seasoning, salt, black pepper, and Scotch bonnet in a bowl. Marinate for 30 minutes.
During that time, trim and wash bodi, then keep in cool water until ready.
Heat oil in a large pot over medium. Add shallot and garlic; cook gently for 3–4 minutes.
Stir in cumin seeds and curry powder; cook on low for 3–5 minutes to develop flavor.
Increase heat to high and add chicken with its marinade. Stir to coat in the curry base.
Uncover and raise heat to evaporate excess liquid.
Add bodi and stir well.
Pour in 1–1 1/2 cups water (use marinade bowl residue). Bring to a boil.
Reduce heat to low. Cover and simmer for 25–30 minutes, until chicken is cooked and bodi tender.
Taste and adjust salt. Serve hot with rice or warm roti.

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Featured Festive & Holiday Recipes Grilling Jamaican

Jerk Rotisserie Chicken

January 7, 2026May 1, 2025Leave a Comment

This past summer during our annual July Month Of Grilling, I shared this awesome recipe for what I believe is the best way to roast a chicken on the grill. The self-basting from the rotisserie setup means your chicken stays moist and tender, never dry or cardboard-like.

With the bold punch of jerk marinade, this Succulent Jerk Rotisserie Chicken delivers that crave-worthy spice kick we all love. It’s smoky, juicy, and perfect for backyard barbecues or weekend cookouts. I’ve added a few personal touches like fish sauce and lime leaves for deeper flavor, but feel free to tweak it your way. Your guests will be begging for this one for years to come.

Ingredient Guide

Whole Chicken: Choose small birds (around 2.5–3 pounds) so they cook evenly on the rotisserie.
Scallions: Bring grassy, fresh onion flavor essential to Caribbean marinades.
Thyme: Earthy, herbal backbone of jerk seasoning; use fresh if you can.
Scotch Bonnet Pepper: The heart of jerk heat; use gloves and adjust for spice preference.
Soy Sauce: Adds umami depth and salt; choose gluten-free if needed.
Olive Oil: Helps emulsify the marinade and carry flavor into the chicken.
Cane Sugar or Brown Sugar: Balances heat with a touch of sweetness and helps caramelization.
Cinnamon & Nutmeg: Warm background notes typical of jerk spice.
Allspice (Pimento Powder): The signature spice in jerk, lending sweet and peppery aroma.
Ginger: Bright and spicy; use fresh slices for best results.
Fish Sauce: Adds savory depth and funk; optional but recommended.
Lime Leaves: Bring a citrusy floral note; fresh or frozen both work.
Garlic: Deepens flavor and rounds out the marinade.
Parsley: Adds freshness and balances bold flavors.

Shopping Made Easy

Choose small, even-sized chickens for uniform cooking on the rotisserie.
Scotch bonnets are available at Caribbean or Latin groceries; remove seeds for less heat.
Look for cane sugar in natural foods sections or use brown sugar as a backup.
Lime leaves and fish sauce can be found in Asian markets; both freeze well.
Use a rotisserie attachment that fits securely to avoid uneven spinning.

Cooking Notes from the Kitchen

Secure the chicken well with kitchen twine to avoid burned wings or legs.
Keep heat indirect with a pan of flavored liquid underneath to catch drips and prevent flare-ups.
The rotisserie allows the chicken to baste itself, but add water to the pan as needed to keep moisture up.
Rest the chicken for 15 minutes before carving—this helps retain all those juices.
This recipe makes two chickens, so it’s perfect for a crowd or leftovers.

Can I make this without a rotisserie?

Yes, you can use indirect heat on a grill or roast it in the oven at 375°F. Turn occasionally for even cooking and baste with juices.

What if I don’t have lime leaves or fish sauce?

They add a unique layer of flavor, but the jerk base is strong enough without them. Just leave them out or sub with citrus zest and soy sauce.

How spicy is this recipe?

With one scotch bonnet, it has medium heat. Leave the seeds in for more fire, or use less to tone it down. Always wear gloves when handling.

Can I marinate overnight?

Absolutely. Overnight marinating helps the jerk flavors penetrate deeply. At least 2 hours is recommended for best results.

Jerk Rotisserie Chicken

This chicken is seasoned and marinated in a spicy Jamaican jerk marinade, before it goes on the grill to Rotisserie for a couple hours. The result is the best jerk rotisserie chicken you’ll ever taste.

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Prep Time 20

Cook Time 2

Total Time 2 20

Course Festive & Holiday Recipes, Grilling

Cuisine Jamaican

Ingredients

2 whole chickens about 2.5-3 lbs each
2 stalks scallions
5 sprigs thyme
1 scotch bonnet pepper
2 tablespoon soy sauce
1 tablespoon olive oil
2 tablespoon cane sugar or brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon allspice pimento powder
3 slices ginger
1 tablespoon fish sauce
3 lime leaves
2 cloves garlic
2 tablespoon parsley

Instructions

In a blender, add Cane Sugar (2 tablespoon), Olive Oil (1 tablespoon), Fresh Ginger (3 slice), Garlic (2 clove), Scallion (1 bunch), Scotch Bonnet Pepper (1), Ground Allspice (1 tablespoon), Fresh Thyme (5 sprig), Ground Cinnamon (1/2 teaspoon), Ground Nutmeg (1/2 teaspoon) Soy Sauce (2 tablespoon), Kaffir Lime Leaf (3), Fresh Parsley (2 tablespoon), and Fish Sauce (1 tablespoon). Blend all the ingredients together to make the marinade.
Prep your Whole Chicken (2) by trimming any excess fats, wash with lemon water. Pour the marinade over the chickens and rub it thoroughly on the chicken and in the cavity. Let it marinate in the fridge for a minimum of 4 hours.
Set the chickens up on your rotisserie grill. Place a pan with Water (to taste) underneath the chickens and add Garlic (4 clove), Fresh Thyme (5 sprig), Kaffir Lime Leaf (to taste) and Whole Allspice (10).
Roast the chickens while maintaining a temperature of 275-300 degrees F (135-150 degrees C) for 2 1/2 hours.
Serve and enjoy!

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Chicken Recipes Featured Fusion

Apple Mango Chicken Salad

January 7, 2026April 17, 2025Leave a Comment

I developed this Apple Mango Chicken Salad to use up leftover roasted chicken and give white meat a tasty island twist. It combines juicy mango, crisp apple, crunchy celery, and red onion with a hint of curry powder for an irresistible Caribbean-flavored salad. It’s refreshing, quick to prepare, and perfect for sandwiches or as a light meal that everyone enjoys.

Ingredient Guide

Cooked Chicken: Tender shredded chicken forms the hearty base of this salad.
Mango: Tropical fruit with sweet, juicy flesh that adds a Caribbean touch.
Apple: A crisp and mildly tart fruit that brings crunch and balance.
Celery: Bright green vegetable with a clean, crunchy texture.
Red Onion: Milder than white onions with a sharp flavor and vibrant color.
Mayonnaise: Creamy condiment that binds everything together.
Prepared Mustard: Adds tanginess and slight acidity.
Lemon Juice: Helps preserve freshness and brightens the flavor.
Curry Powder: A spice blend that introduces warm, savory notes.
Salt & Black Pepper: Basic seasonings to enhance the dish.

Shopping Made Easy

Use leftover roasted chicken or grab rotisserie for convenience.
Choose a ripe yet firm mango for easy cubing without mush.
Red onion provides milder flavor; substitute with white or sweet onion if preferred.
Any crisp, firm apple (e.g., Honeycrisp) works well in this mix.

Cooking Notes from the Kitchen

Toss mango and apple with lemon juice immediately after dicing to preserve color.
Chill for about 30 minutes to let flavors meld and for a refreshing experience.
Great make-ahead dish; keeps well for up to 2 days with a quick stir before serving.

Can I make it vegetarian?

Yes, simply omit the chicken and add chickpeas or diced avocado for protein and creaminess.

How can I use Apple Mango Chicken Salad in meals?

This salad works well in sandwiches, wraps, lettuce cups, or served over greens for a light lunch. It’s also great on crackers or as a party dip.

Can I meal prep this chicken salad in advance?

Yes, this salad keeps well in the fridge for up to 2 days. Store it in an airtight container and stir before serving to freshen the texture.

What can I substitute for mayonnaise in chicken salad?

Greek yogurt, sour cream, or mashed avocado are excellent alternatives that offer a lighter or dairy-free base while keeping the salad creamy.

What fruits go well in chicken salad?

Besides mango and apple, try grapes, pineapple, or dried cranberries. These add sweetness and contrast well with savory ingredients.

Can I make chicken salad without curry powder?

Yes, you can omit the curry powder or substitute it with paprika or a dash of cumin for a different flavor profile.

Apple Mango Chicken Salad

A refreshing Caribbean-style chicken salad with tropical mango, crisp apple, and a hint of curry; perfect for sandwiches or a light, flavorful meal.

With most things I prepare I like to bring a bit of the “island” into it, so the addition of the ripe mango and pinch of curry powder, was only natural.

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Prep Time 15

Total Time 15

Course Chicken Recipes

Cuisine Fusion

Ingredients

1/2 cup mango cubed
1/2 cup apple cubed
3 cups cooked chicken shredded
1/2 cup celery diced
1/4 cup red onion diced
3/4 cup mayonnaise
3/4 teaspoon mustard
1 teaspoon lemon juice
pinch curry powder
pinch salt
pinch black pepper

Instructions

In a large bowl, combine mango and apple. Stir in lemon juice to prevent discoloration.
Add shredded chicken, celery, and red onion.
Stir in mayonnaise, mustard, curry powder, salt, and pepper until evenly mixed.
Chill for about 30 minutes to meld flavors.
Serve on bread, lettuce wraps, or as a standalone salad.

Notes

Try to get a mango that’s about 90% ripe, so it’s firm and will be easy to dice and handle in general, without falling apart. If you don’t have a red onion, any sweet or mild onion will work. The idea is not to have karate breath after eating this.

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Chicken Recipes Chris's Kitchen Fall Recipes Featured Fusion Global Favorites Rice & One-Pot Winter Recipes

Ultimate Chicken Tikka Masala

January 7, 2026April 17, 2025Leave a Comment

Chicken Tikka Masala is one of the most beloved Indian dishes worldwide, known for its rich, creamy tomato sauce and perfectly spiced chicken. While not traditionally Caribbean, it earns its place in our kitchen as part of the naturally diverse culinary landscape we celebrate across the islands.

This version brings bold Indian spices together with creamy coconut milk for a tropical twist that honors both roots and fusion. The marinated chicken becomes tender and flavorful, and when simmered in the velvety sauce, it turns into a satisfying, comforting meal that pairs well with rice, roti, or naan. Whether you’re making it for a family dinner or impressing guests, this island-style tikka masala will win hearts.

Ingredient Guide

Chicken Thighs (boneless): Juicy, flavorful meat that stays tender through marination and cooking.
Plain Yogurt: Tenderizes chicken and forms the base of the marinade with its tangy creaminess.
Ginger and Garlic: Build the aromatic foundation with fragrant depth.
Spice Blend: Includes garam masala, turmeric, cumin, coriander, chili powder, and cardamom for rich, layered flavor.
Vegetable Oil or Ghee: Helps brown the chicken and spices for deeper taste.
Onions and Tomato: Provide natural sweetness and body to the sauce.
Coconut Milk: Adds creaminess and a subtle Caribbean touch.
Honey or Coconut Sugar: Balances acidity and rounds out flavors.
Cilantro: Brightens the dish with fresh herbal notes.

Shopping Made Easy

Boneless chicken thighs are ideal—they stay juicy and cook evenly.
Opt for plain yogurt without added flavor or sugar.
Use canned coconut milk labeled “full-fat” for the best texture in sauces.
Gather single-spice jars, like garam masala and cardamom pods—so you can blend fresh masalas at home.

Cooking Notes from the Kitchen

Marinate the chicken at least 2 hours (or overnight) for maximum flavor penetration.
Build flavor on the stovetop by toasting spices before adding liquids.
Adjust chili powder based on your spice preference—add more for heat or less for a milder dish.
Stir in coconut milk at the end, and simmer gently to avoid breaking the sauce.

What makes this “ultimate”?

It blends rich Indian-style masala spices, marinated chicken, and creamy coconut milk to deliver chef-level taste with approachable ingredients.

Can I skip coconut milk?

Yes—use heavy cream or extra yogurt for a more classic flavor.

What should I serve with tikka masala?

Pair it with basmati rice, naan, roti, or even jerk-spiced quinoa for a Caribbean fusion twist.

Ultimate Chicken Tikka Masala

This dish features marinated chicken tikka pieces simmered in a creamy, spiced tomato-coconut sauce; rich, comforting, and infused with island-inspired flavor.

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Prep Time 2

Cook Time 30

Total Time 2 30

Course Chicken Recipes, Chris’s Kitchen, Fall Recipes, Global Favorites, Rice & One-Pot, Winter Recipes

Cuisine Fusion

Servings

Ingredients

3 pounds boneless chicken thighs cut into 1–2-inch pieces
1 1/2 cups plain yogurt
1 tablespoon ginger grated
2 teaspoons garlic minced
1 tablespoon garam masala
2 teaspoons turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chili powder
5 cardamom pods crushed
1 tablespoon vegetable oil or ghee
1 onion diced
2 medium tomatoes finely diced
1 1/2 cups full-fat coconut milk
1 tablespoon honey or coconut sugar
Salt and pepper to taste
2 tablespoons cilantro chopped

Instructions

In a bowl, combine yogurt, ginger, garlic, garam masala, turmeric, cumin, coriander, chili powder, cardamom, salt, and pepper.
Add chicken pieces, toss to coat, and marinate for at least 2 hours or overnight.
Heat oil or ghee in a skillet over medium. Add diced onion and sauté 3–4 minutes until soft.
Add marinated chicken (reserve extra marinade), browning on all sides, about 5 minutes. Remove and set aside.
Add tomatoes and reserved marinade to the pan. Cook 5 minutes, stirring, until tomatoes begin to break down.
Return chicken to pan, stir in coconut milk and honey.
Bring to a gentle simmer, cover, and cook 15–20 minutes until chicken is cooked through and sauce thickens.
Taste and adjust seasoning. Stir in cilantro before serving.

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Chicken Recipes Featured Sunday Dinners Weeknight Dinners

Simple Garlic Rosemary Roasted Chicken

January 7, 2026April 17, 2025Leave a Comment

Simple Garlic Rosemary Roasted Chicken is one of those classic recipes that fills the kitchen with a comforting, irresistible aroma, promising a delicious meal even before you taste a bite. This version features a flavorful herb-garlic marinade of rosemary, garlic, lemon zest, and pimento pepper, all roasted to create juicy meat and perfectly crisp skin. It’s straightforward enough for any day but impressive enough to feel like a special treat.

Roasted rosemary garlic chicken in a cast iron pan on the stove

Ingredient Guide

Whole Chicken: A 3–4 pound bird provides tender meat and golden, crispy skin.
Fresh Rosemary: Adds pine-like, fragrant notes; chopped and also added to the cavity for extra flavor.
Garlic: Crushed for sharp, savory depth.
Pimento Pepper: Traditional Caribbean spice that adds mild heat and aromatic sweetness.
Lemon (zest & juice): Brightens the marinade and helps tenderize.
Olive Oil: Helps herbs and seasoning adhere and promotes golden roasting.
Salt & Black Pepper: Simple seasoning to enhance all flavors.

Shopping Made Easy

Look for a whole chicken between 3 and 4 pounds for optimal roasting.
Fresh rosemary sprigs are best for fragrant flavor; find them in the produce section.
Pimento peppers may be sold as cherry peppers; use a mild variety if unavailable.
Check your pantry to ensure olive oil, garlic, salt, and pepper are on hand.

Cooking Notes from the Kitchen

Tying the legs and tucking the wings help the chicken roast evenly.
Basting every 15 minutes keeps the meat moist and helps develop a rich golden skin.
Letting the chicken rest for about 10 minutes after roasting locks in juices for tender results.

Is it gluten-free?

Yes, this recipe is naturally gluten-free as long as all ingredients are pure and uncontaminated.

Can I use chicken parts instead of a whole bird?

Absolutely, use drumsticks, thighs, or breasts; just adjust roasting time accordingly.

Simple Garlic Rosemary Roasted Chicken

A tender, flavorful roast chicken infused with garlic, rosemary, lemon, and fragrant Caribbean-style pimento pepper; perfectly golden and delicious.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course Chicken Recipes, Sunday Dinners, Weeknight Dinners

Servings

Ingredients

1 whole chicken 3–4 pounds
1 tablespoon fresh rosemary chopped, plus extra for cavity
4 cloves garlic chopped
1 pimento pepper chopped, or substitute celery pepper
1 lemon zestedd and juiced
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat oven to 400 °F (200 °C).
In a small bowl, mix rosemary, garlic, chopped pimento pepper, lemon zest and juice, olive oil, salt, and pepper.
Brush the marinade all over the chicken and inside the cavity; stuff with extra rosemary and lemon pieces. Tie legs and tuck wings.
Place chicken breast-side up on the middle rack; roast uncovered. Baste every 15 minutes with accumulated juices.
Roast for about 1 hour, or until the internal temperature reaches 165 °F (74 °C) in the thickest part.
Let the chicken rest for 10 minutes before carving to retain juices.

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Featured Jamaican Rice & One-Pot Soups & Stews

Jamaican Brown Stew Chicken

January 7, 2026April 16, 2025Leave a Comment

Brown Stew Chicken is a beloved dish across the Caribbean, with each island offering its unique twist. In Jamaica, this stew is known for its rich, dark gravy achieved by using browning sauce and a blend of spices. This recipe captures the essence of Jamaican Brown Stew Chicken, combining marinated chicken pieces with vibrant bell peppers and a flavorful sauce that’s both hearty and comforting.

Ingredient Guide

Chicken (Drumsticks and Thighs): Bone-in pieces provide flavor and tenderness; skin and excess fat are removed for a leaner dish.
Caribbean Browning Sauce: A dark, flavorful sauce made from caramelized sugar, adding depth and color to the stew.
Bell Peppers (Red, Yellow, Green): Sliced peppers add sweetness, color, and texture to the dish.
Scotch Bonnet Pepper: A fiery chili pepper that imparts heat and a fruity flavor; use whole for milder heat or sliced for more intensity.
Pimento Berries (Allspice): Whole berries contribute a warm, aromatic flavor characteristic of Jamaican cuisine.
Jerk Dry Rub: A spice blend that adds complexity and a hint of smokiness to the marinade.
Light Soy Sauce: Provides umami and saltiness, enhancing the overall flavor profile.
Tomato Ketchup: Adds sweetness and acidity, balancing the savory elements of the stew.
Smoked Paprika: Introduces a subtle smokiness and vibrant color to the dish.

Shopping Made Easy

Caribbean Browning Sauce: Available in the international aisle of most supermarkets or at Caribbean specialty stores.
Pimento Berries (Allspice): Found in the spice section; ensure they’re whole berries for authentic flavor.
Scotch Bonnet Peppers: Look for these in the produce section; if unavailable, habanero peppers are a suitable substitute.
Jerk Dry Rub: Pre-made blends are available, or you can create your own using traditional Jamaican spices.

Cooking Notes from the Kitchen

Marination: Allowing the chicken to marinate for several hours or overnight enhances the depth of flavor.
Browning the Chicken: Searing the marinated chicken pieces before stewing locks in juices and adds a rich color to the dish.
Managing Heat: For a milder stew, add the scotch bonnet pepper whole and remove it before serving; slicing it will increase the heat.
Serving Suggestions: Pair this stew with rice and peas, steamed white rice, or fried plantains for a complete meal.

What is Jamaican Browning Sauce, and can I make it at home?

Jamaican Browning Sauce is a dark, flavorful condiment made by caramelizing sugar and adding water. It’s used to add color and depth to stews and sauces. While store-bought versions are convenient, you can make it at home by carefully caramelizing brown sugar until dark and adding boiling water to achieve the desired consistency.

Can I use boneless chicken for Brown Stew Chicken?

Yes, boneless chicken can be used; however, bone-in pieces are traditional and add more flavor to the stew. If using boneless chicken, adjust cooking times to prevent overcooking.

How spicy is this dish, and how can I adjust the heat?

The heat level depends on the use of scotch bonnet peppers. For a milder dish, add the pepper whole and remove it before serving. For more heat, slice the pepper and include it in the stew. Always handle hot peppers with care.

What are some traditional sides to serve with Brown Stew Chicken?

Common accompaniments include rice and peas, steamed white rice, fried plantains, or boiled dumplings. These sides complement the rich flavors of the stew and make for a satisfying meal.

What’s the difference between Jamaican Brown Stew Chicken and other Caribbean stews?

Yes, Jamaican Brown Stew Chicken is distinct due to the use of browning sauce and a specific blend of spices, including pimento berries and scotch bonnet peppers. Other Caribbean stews may use different techniques, such as caramelizing sugar directly in the pot, and may include different vegetables and seasonings.

Jamaican Brown Stew Chicken

A flavorful Jamaican stew featuring marinated chicken, vibrant bell peppers, and a rich, savory sauce enhanced with browning and traditional spices.

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Prep Time 30

Cook Time 1

Total Time 1 30

Course Rice & One-Pot, Soups & Stews

Cuisine Jamaican

Servings

Ingredients

4 lbs chicken drumsticks and thighs, skin removed
3/4 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon jerk dry rub
1 tablespoon smoked paprika
8 pimento berries allspice
1 1/2 tablespoon Caribbean browning sauce
1 1/2 tablespoon light soy sauce
1 medium onion sliced
1/2 medium carrot julienned
1/4 red bell pepper sliced
1/4 yellow bell pepper sliced
1/4 green bell pepper sliced
1 scotch bonnet pepper whole or sliced
4 cloves garlic minced
3 slices fresh ginger
2 tablespoons tomato ketchup
4 tablespoons olive oil
2 cups water
2 tablespoons parsley chopped

Instructions

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.

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Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Caribbean Ginger Stewed Chicken with String Beans

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I skip pre-boiling the potatoes?

What’s the role of anchar masala?

Is this dish spicy?

Curry Chicken with Potato and Spinach (Trinidadian)

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

What makes this stir-fry spicy?

Can I make this without hoisin sauce?

Why blanch the green beans first?

What if I don’t have cooking wine?

Cooking Notes from the Kitchen

Spicy Asian Green Beans with Ground Chicken and Hoisin Sauce

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I use other beans instead of bodi?

How spicy is this curry?

Is the dish gluten-free?

Can I prep this ahead?

Curry Chicken with Bodi (Yard Beans)

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I make this without a rotisserie?

What if I don’t have lime leaves or fish sauce?

How spicy is this recipe?

Can I marinate overnight?

Jerk Rotisserie Chicken

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

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Can I meal prep this chicken salad in advance?

What can I substitute for mayonnaise in chicken salad?

What fruits go well in chicken salad?

Can I make chicken salad without curry powder?

Apple Mango Chicken Salad

Ingredients

Instructions

Notes

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What makes this “ultimate”?

Can I skip coconut milk?

What should I serve with tikka masala?

Ultimate Chicken Tikka Masala

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Is it gluten-free?

Can I use chicken parts instead of a whole bird?

Simple Garlic Rosemary Roasted Chicken

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What is Jamaican Browning Sauce, and can I make it at home?

Can I use boneless chicken for Brown Stew Chicken?

Ingredients

Ingredients

Ingredients

Ingredients