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–+ servings

Caribbean Brown Stew Chicken

Caribbean Brown Stew Chicken is a comfort meal bursting with vibrant flavors and spices, ideal for gatherings or casual family dinners.
Print Recipe
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Caribbean
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the chicken marinade
  • 4 pounds boneless, skinless chicken thighs or drumsticks
  • 1 1/2 large brown onions, chopped
  • 1 large red bell pepper, chopped
  • 1 large yellow bell pepper, chopped
  • 6 pieces green onions, sliced
  • 1 1/2 tablespoons fresh ginger, finely chopped
  • 3 tablespoons brown sugar
  • 1 piece Scotch bonnet pepper, finely chopped (remove seeds for less heat)
  • 1 1/2 teaspoons salt or to taste
  • 1 1/2 teaspoons black pepper
  • 2 tablespoons browning sauce (or soy sauce)
  • 1 tablespoon tomato paste
  • 1 1/2 teaspoons curry powder
  • 1 1/2 teaspoons ground allspice
  • 3 pieces bay leaves
  • 6 sprigs fresh thyme
  • 4 to 5 cups water (enough to cover the chicken)

Method
 

Marination
  1. In a large mixing bowl, place the chicken and add the chopped onions, both bell peppers, green onions, ginger, browning sauce, tomato paste, curry powder, allspice, salt, and black pepper. Mix thoroughly until chicken is coated in the marinade.
  2. Cover the bowl and let the chicken marinate for at least 1 hour, or refrigerate overnight for deeper flavor.
Browning
  1. Heat a large heavy-bottomed pot over medium-high heat and add the vegetable oil along with the brown sugar. Stir until the sugar turns deep brown.
  2. Add the marinated chicken in batches and brown well on all sides.
  3. Return the remaining marinade to the pot and cook for an additional 3 to 4 minutes.
Cooking
  1. Pour in enough water to cover the chicken, then add thyme, Scotch bonnet, and bay leaves. Bring to a boil.
  2. Reduce heat, cover, and let simmer for 50 to 60 minutes until the chicken is tender and the gravy thickens.
  3. Before serving, adjust the seasoning and remove thyme stems and bay leaves.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 15gProtein: 35gFat: 20gSaturated Fat: 5gSodium: 800mgFiber: 1gSugar: 7g

Notes

Best served over rice with plantains and garnished with fresh cilantro or parsley. Leftovers can be stored in an airtight container for up to 4 days or frozen for 3 months.

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