In my humble opinion, nothing beats a classic pot of Caribbean stewed chicken; tender, juicy, and full of that signature island flavor. But yuh know me, always experimenting in the kitchen. One day, I tossed in some mushrooms and green olives, just for the vibe, and wow, what a tasty twist! The mushrooms soak up all that rich gravy, while the olives bring a nice briny punch that balances everything out. And since my girls don’t like olives, guess who gets to enjoy the whole pot in peace? Yep—me. Give this one a try, and don’t be afraid to make it your own.
Ingredient Guide
- Chicken (Legs and Thighs): Bone-in cuts are ideal for stewing, offering rich flavor and tenderness.
- Caribbean Green Seasoning: A vibrant blend of herbs like scallions, thyme, garlic, and parsley.
- Scotch Bonnet Pepper: A fiery chili pepper common in Caribbean cuisine. Use with caution, and remove seeds to reduce heat.
- Worcestershire Sauce: Adds a tangy depth to the marinade.
- Tomato Ketchup: Provides a touch of sweetness and acidity.
- Brown Sugar: Used for caramelizing and adding a rich color and flavor to the stew.
- Coconut Milk: Adds creaminess and a subtle sweetness to the dish.
- Green Olives: Introduce a briny contrast that complements the savory elements.
- Mushrooms: Their earthy flavor and meaty texture enhance the stew’s richness.
Shopping Made Easy
- Chicken: Opt for bone-in legs and thighs for maximum flavor.
- Caribbean Green Seasoning: Available in Caribbean markets, or make your own with fresh herbs.
- Scotch Bonnet Peppers: Found in the produce section of Caribbean or Latin grocery stores.
- Worcestershire Sauce: Check the condiments aisle; ensure it’s gluten-free if needed.
- Coconut Milk: Available in the international foods section.
- Green Olives: Look for pitted green olives in jars or cans.
- Mushrooms: Fresh white or cremini mushrooms work well.
Cooking Notes from the Kitchen
- Marination: Allow the chicken to marinate for at least 2 hours, preferably overnight, to absorb the flavors fully.
- Caramelizing Sugar: Watch the sugar closely as it caramelizes to avoid burning, which can impart a bitter taste.
- Simmering: After adding the coconut milk and water, simmer the stew gently to develop a rich, flavorful gravy.
- Final Touches: Add the olives and parsley towards the end to maintain their texture and freshness.
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but bone-in pieces provide more flavor and richness to the stew.
How spicy is this dish?
The heat level depends on the amount of scotch bonnet pepper used. For a milder dish, use less pepper or remove the seeds.
Can I substitute the coconut milk?
If you’re not a fan of coconut milk, you can use chicken broth or water, but the stew will have a different flavor profile.
What can I serve with this stew?
This stew pairs wonderfully with steamed rice, rice and peas, or even mashed potatoes to soak up the delicious gravy.
Caribbean Stewed Chicken with Mushrooms and Green Olives
Description
A hearty Caribbean stew where tender chicken is simmered with earthy mushrooms and briny green olives in a rich, coconut-infused gravy.
Ingredients
Instructions
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Clean and trim the fat and skin from the chicken, and prepare to season.
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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.
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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.
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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.
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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.
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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.
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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.
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Remove the lid and increase the heat to help thicken the gravy to your desired consistency. Taste and adjust salt if necessary.
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Add the green olives and chopped parsley to the pot. Stir well and cook for an additional 3–5 minutes.
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Serve hot over steamed rice or your preferred side dish.
