
If you know me, and I have cooked for you before, you will know that I love to cook CARIBBEAN FOOD. This recipe has so much relevance to me because of my Grenadian neighbors who Inspired me to make it. I was blessed enough to be friends with a woman named Ms. June whom I met after I began catering lunch to the doctors office where she worked in 2018. There, she became accustomed to my cooking. She praised me about my curry chicken, Jerk Salmon, RICE N’ PEAS, STEAMED CABBAGE, & FESTIVAL BREAD among other Jamaican and caribbean dishes that I enjoyed cooking. Her seal of approval, as a Grenadian woman, gave me the confidence I needed early on in the beginning stages of my cooking career. She began to tell her friends about me which led to various other opportunities to showcase my talent and passion for ISLAND CUISINE. Every year since then I've been cooking Thanksgiving Dinner for her family. I couldn't be more grateful to have met Ms. June and her lovely Family.

One of the dishes she loved me to prepare for her was Brown Chicken Stew. This stew Pairs really well with any rice , any vegetable side, and Sweet Plantain. I recommend RICE N’ PEAS, but any rice will do fine (better believe I'm coming with that REAL CARIBBEAN Rice n’ Peas Recipe soon!). Here’s my version of BROWN CHICKEN STEW. It’s VERY easy to put together and cook, so I hope you all GIVE IT A TRY.
PREP TIME: 10 MIN
COOKTIME: 1 HR
TOTAL TIME: 1:10 MIN
INGREDIENTS:
~2.5 LBS Cut up Whole Chicken
~1 Yellow Onion
~1 Red Onion
~3-4 Scallions
~5 Cloves Garlic (2 Tbsp minced)
~1 thumb Ginger
~1 Sweet Red Bell Pepper
~1/2 Bunch of Cilantro
~2-3 Habanero or Scotch Bonnet Peppers
~3-4 Sprigs of Thyme
~2 Tbsp Browning
~2 Tbsp Ketchup
~1 Tbsp Worcestershire Sauce
~2-3 Tbsp of Hot Sauce (optional)
~1 Teaspoon Liquid Smoke (optional)
~3 Tbsp Olive Oil
~1 Tbsp Brown Sugar
~1 Cup Chicken Stock
PROCEDURE:
First things first, Marinade your chicken. Season the chicken liberally with Salt. In a separate bowl, combine all of your wet ingredients on the list from Browning, to Brown Sugar and whisk together until all one homogenous sauce and toss the chicken in it.
Cut your onions, Garlic, Ginger, Peppers into bite sized pieces. The Thyme you can leave on the stem and the Scotch bonnet peppers you can leave whole. But be aware that there may be stems and very spicy whole peppers in the stew.
In a nice sized pot, over medium high heat, cook your marinated chicken pieces until they brown on all sides and get a nice caramelized look.
Once the chicken is browned on all sides, add your chopped veggies into the pot and continue cooking until the onions and peppers have wilted and become slightly translucent.
When the vegetables have wilted, add in your chicken stock liquid, add in your thyme sprigs and hot peppers, and allow your pot to come to a simmer over Medium-low heat. This would be a great time to cover that pot with a lid that’s slightly tilted, crack open a cold Red Stripe beer or whatever you have in the fridge, and sit back & relax, while your stew simmers away.
30-45 minutes later, you should be smelling intoxicating aromas of Sweet and Spicy Caribbean Chicken Stew. Scoop out yourself a nice helping and pour it over some jasmine rice or mashed plantain and enjoy!

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