CARIBBEAN STEW CHICKEN
This recipe for a Caribbean style stewed chicken uses a traditional recipe from Trinidad and Tobago. Trinidadian stew chicken is one of those classic chicken dishes you'd often see prepared for the biggest meal of the week, Sunday lunch.
Provided by CaribbeanPot
Categories Protein Packed Nut-Free Dairy-Free Shellfish-Free Spicy Weekend Project Gluten-Free Egg-Free Soy-Free Fridge Peanut-Free Tree Nut-Free Grain-Free Stove
Time 3h5m
Yield 6
Number Of Ingredients 17
Steps:
- Divide the Whole Chicken (4 pound) into cube-sized pieces. Wash and season the chicken. If you're lucky enough to have drumsticks and thighs there's no need to cut them into pieces.
- Put pieces of chicken in a large bowl and squeeze the Lime (1) over it. Add a couple of cups of water to wash, then drain. Add Worcestershire Sauce (1 teaspoon), Ketchup (1 tablespoon), Salt (3/4 teaspoon), and Ground Black Pepper (1/4 teaspoon).
- Add Onion (1), Tomato (1), Garlic (2 clove), Fresh Ginger (1 teaspoon), Scallion (2 stalk), Fresh Cilantro (3 tablespoon), Scotch Bonnet Pepper (1/4 piece), and leaves from the Fresh Thyme (2 sprig). Mix well and marinate for 2 hours in the fridge, or overnight if possible.
- In a heavy, high-sided pan, heat Vegetable Oil (2 tablespoon) over medium-high heat. Add Brown Sugar (1 tablespoon) and move it around until it starts to liquify. You're looking for small bubbles, which will then become a bit frothy, then from light to golden/dark brown.
- As soon as the sugar is a golden, dark brown, start adding the seasoned chicken a few pieces at a time. Remember to stir constantly to ensure all the pieces are coated evenly.
- After you've added all the seasoned meat to the pot, turn down the heat to medium/low, cover and allow to simmer for about 15 minutes. Meanwhile, add Water (1 1/2 cup) to the bowl you had the chicken marinating in and set aside.
- After about 15 minutes, remove the lid and turn up the heat as it's time to cook-off all the liquid in the pot and to give the chicken it's final "brown" color. When all the liquid is gone, add the water mixture in the bowl. Stir well.
- Cook over medium heat for another 20-25 minutes, depending on how thick your pieces of chicken are. You want the thickest piece to be cooked through.
- Enjoy as a main dish, or with rice and watercress salad!
Nutrition Facts : Calories 34 calories, Protein 3.3 g, Fat 1.7 g, Carbohydrate 1.3 g, Fiber 0.1 g, Sugar 0.7 g, Sodium 132.5 mg, SaturatedFat 0.8 g, TransFat 0 g, Cholesterol 12.6 mg, UnsaturatedFat 0.1 g
CARIBBEAN CHICKEN STEW
I lived with a West Indian family for awhile and enjoyed watching them cook. I lightened up this recipe by leaving out the oil and sugar, removing the skin from the chicken and using chicken sausage. It's just as good. -Joanne Iovino, Kings Park, New York
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a bowl, combine ketchup, garlic, sugar, pepper sauce and, if desired, browning sauce; stir in seasonings. Add chicken thighs, sausage and vegetables. Cover; refrigerate 8 hours or overnight., Transfer chicken mixture to a 4- or 5-qt. slow cooker. Cook, covered, on low 6-8 hours or until chicken is tender.
Nutrition Facts : Calories 309 calories, Fat 14g fat (4g saturated fat), Cholesterol 131mg cholesterol, Sodium 666mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
JAMAICAN BROWN STEW CHICKEN
I've been wanting to make this for a while since I love any kind of braised or stewed chicken recipes, especially ones that have similar ingredients as jerk chicken. While I might make a few adjustments next time, this really did come out amazingly well. Serve over steamed rice with green peas and garnish with fresh thyme.
Provided by Chef John
Time 14h
Yield 8
Number Of Ingredients 21
Steps:
- Place habanero, thyme, garlic, ginger, light parts of green onions, brown sugar, black pepper, kosher salt, smoked paprika, allspice, and vinegar for marinade into a large mixing bowl and whisk to combine.
- Make 2 slices into the skin side of each thigh, perpendicular to the bone, about 1 inch apart, cutting all the way down to the bone. Add chicken thighs to the marinade and toss thoroughly until evenly coated. Place a piece of plastic wrap over the chicken and transfer to the refrigerator, 12 hours or overnight. If possible, toss several times during the marinating time.
- Remove the chicken from the marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
- Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking hot. Add chicken and brown well on both sides, about 5 minutes, working in batches if necessary. Once all the chicken is browned, remove to the marinade bowl and reserve.
- Heat the same pan over medium-high heat. Add onion and a pinch of salt; saute in the fat until golden brown, 3 to 5 minutes. Add 1 tablespoon brown sugar and cook until everything caramelizes and turns a dark brown, 3 to 5 minutes more.
- Carefully add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
- Reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is tender and no longer pink in the centers, and the sauce has reduced and thickened, 1 to 1 1/2 hours, skimming the excess fat that comes to the top and basting the chicken with the sauce occasionally. Taste and adjust seasoning. Toss in reserved sliced green onions. Serve immediately.
Nutrition Facts : Calories 342.7 calories, Carbohydrate 13.8 g, Cholesterol 91.3 mg, Fat 20.2 g, Fiber 1.4 g, Protein 25.4 g, SaturatedFat 4.8 g, Sodium 1318.6 mg, Sugar 9.6 g
JAMAICAN CHICKEN STEW
Very tasty and easy to make. Another favorite of mine from cooking light. I generally use more curry powder and add jamaican hot sauce.
Provided by AZRT8871
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare rice according to package directions, omitting salt and fat.
- While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender.
- Combine chicken and the next 5 ingredients (chicken through black pepper) in a bowl. Add chicken mixture to pan; sauté 4 minutes.
- Stir in wine, capers, beans, and tomatoes. Cover, reduce heat, and simmer 10 minutes or until tender. Serve over rice.
Nutrition Facts : Calories 477.7, Fat 4.8, SaturatedFat 0.9, Cholesterol 65.8, Sodium 430.2, Carbohydrate 67.6, Fiber 9.9, Sugar 5.8, Protein 37.8
EASY OVEN-COOKED JAMAICAN BROWN STEW CHICKEN
Try this classic Jamaican one-pot of brown stew chicken with a moreish spicy marinade. Serve with rice and peas and slaw on the side, if you like
Provided by Michelle Miah
Categories Dinner
Time 1h30m
Number Of Ingredients 17
Steps:
- Remove the skin from the chicken, joint it, cut the breasts in half and separate the legs and thighs.
- Put the chicken pieces in a large bowl along with all the marinade ingredients. Toss, then rub the mixture into the chicken. Cover tightly and chill for 24 hrs.
- Heat the oven to 200C/180C fan/gas 6. Tip the chicken and marinade into a deep ovenproof dish. Cover and bake for 40 mins, then remove the lid and stir in the sugar, stock, browning sauce and flour mixture. Bake for another 15 mins, uncovered, turning the chicken and basting it every 5 mins.
- Check the chicken is cooked through. If not, bake for 15 mins more, then check again. Taste for seasoning, then scatter with the spring onions and serve with rice and peas and slaw, if you like.
Nutrition Facts : Calories 482 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 48 grams protein, Sodium 5.2 milligram of sodium
CHICKEN AND SWEET POTATO CARIBBEAN STEW
This is a remake of the lovely Caribbean Chicken and Squash Stew Recipe #151674. If you don't have time to stew your stew like that one, but still want that flavorful kick, give this frugal version a try. Excellent over rice.
Provided by deb12
Categories Stew
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in large soup pot over medium heat.
- Chop onion, celery, red or green pepper, and garlic. Add to oil.
- Stir in thyme and bay leaf. Cook over medium to medium low until onions are soft, about 7 minutes. Meanwhile, chop sweet potato into 1/2 inch dice (peeling can stay on).
- Near end of cooking time, add crushed red pepper to pot and stir to mix.
- Add black pepper, tomatoes, broth, sweet potato and chicken to the pot. Bring to a boil, cover and simmer on low 20-25 minutes, until potatoes are soft.
- Serve over hot rice.
- Freeze separate from rice if freezing.
Nutrition Facts : Calories 452.6, Fat 12.4, SaturatedFat 2.4, Cholesterol 52.5, Sodium 506.7, Carbohydrate 60.1, Fiber 4.4, Sugar 8.4, Protein 24.3
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CARIBBEAN CHICKEN STEW RECIPE - OLIVEMAGAZINE
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- To make the green seasoning, pulse all the ingredients with a little salt and pepper in a blender or food processor until finely chopped. Put the chicken into a bowl, add the green seasoning, mix well and leave to marinade for at least 4 hours or ideally overnight.
- When you are ready to cook, brush any excess marinade from the chicken back into the bowl and keep. Evenly spread the sugar in a large, wide, heavy-based pan and melt over a medium heat – don’t take your eyes off the pot, give it a stir and wait for the sugar to change from golden to dark brown.
- Reduce the heat, pour any remaining marinade into the pan, along with a little seasoning, give it a stir, put the lid on and leave to stew for 30-40 minutes, stirring now and again, until the chicken is cooked through.
- To make the rice, heat the oil in a large pan over a low heat and soften the onion with a little salt for 2-5 minutes, stirring regularly. Add the garlic, thyme and allspice, and cook for 30 seconds, stirring continuously, until the aromas are released.
- Remove the thyme sprig and the scotch bonnet from the rice, fluff it up with a fork, trying to gently fold through the kidney beans, and season to taste.
- Serve the chicken with the rice and peas, with a drizzle of the gravy over everything and some drops of scotch bonnet pepper sauce.
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