Simple Caribbean Spicy Brown Chicken Stew
An aromatic dish made with chicken cooked in a sweet and spicy dark sauce, infused with spices.
Ingredients
MARINADE
- 600 g chicken thigh fillet
- 1 large onion
- 3 spring onions
- 1 red bell pepper
- 1 small chilli pepper
- 1 lime juice
- 1 tbsp fresh ginger
- 3-4 garlic cloves
- 1 tsp salt
- 1/2 tsp black pepper
SAUCE
- 4-5 tbsp sunflower or canola oil
- 3 tomatoes
- 3 tbsp brown sugar Muscovado
- 3 tbsp dark soy sauce
- 2 tbsp ketchup
- 1 tbsp thyme
- 1 tbsp cilantro (coriander leaves)
- 1 tbsp pimento berries
- salt, pepper to taste
COCONUT RICE
- 1 cup rice
- 1 can red kidney beans
- 250 ml coconut milk
- 2 spring onions
- 3 tsp thyme
- 1 scotch bonnet
- 4 garlic
- salt, pepper to taste
Instructions
MARINADE
- Cut chicken into pieces. Mix with finely chopped vegetables, lime juice, ginger, garlic, onion, and spices. Cover and marinate for at least 1 hour.
MAKE SAUCE
- Heat oil and sugar in a deep pan until caramelised.
- Add chicken (without marinade) and sear for 3–5 minutes. Set aside.
- Fry reserved marinade, then add tomatoes and approx 400ml water to deglaze the pan.
- Return chicken to the pan, add soy sauce, ketchup, thyme, and pimento berries. Season with salt and pepper to taste.Simmer for 20 minutes, reduce liquid to desired consistency, and serve.
RICE
- Cook washed rice with coconut milk, thyme, spring onions, garlic, and a whole scotch bonnet.
- Add kidney beans in the last 5 minutes. Drain excess liquid and serve.
Notes
The total calorie count for this dish is approximately 1750 kcal, but it may vary depending on the specific products and brands used. This recipe serves 4 people, with each portion containing roughly 437 kcal. (excludes rice)