Ingredients
Chicken and Marinade
- 1 whole Chicken (or chicken pieces, chopped into smaller chunks)
- 1 small Onion (chopped)
- 3 cloves Garlic (minced)
- 1 stalk Green Onion (scallion/spring onion, crushed or chopped)
- 3 sprigs Fresh Thyme
- 2 whole Bay Leaves
- 1 tsp Browning
- 1 whole Scotch Bonnet Pepper (or chopped, as desired)
- 1 tsp Black Pepper
- 1 tsp Paprika
- 5 whole Pimento Seeds (allspice berries, whole or crushed)
- 2 tsp Dark Brown Sugar (packed)
- small piece Fresh Ginger (optional)
- 1/2 tsp Salt (more or less to taste)
- 1 tbsp Soya Sauce (optional)
- 1/2 small Red Bell Pepper (julienned or chopped)
- 1/2 small Green Bell Pepper (julienned or chopped)
Cooking and Finishing
- 2 tbsp Olive Oil
- 2 cups Chicken Stock (low sodium)
- 1 tbsp Ketchup
Instructions
- Prepare the Chicken: Remove the skin from the chicken and trim any excess fat. Wash the chicken with vinegar and/or lemon or lime juice, then rinse well with water. Pat the chicken dry thoroughly with paper towels. Chop the chicken into smaller pieces and set aside.
- Marinate the Chicken: In a large mixing bowl or plastic bag, combine the chicken pieces with chopped onion, minced garlic, chopped green onion, fresh thyme sprigs, bay leaves, browning sauce, dark brown sugar, pimento seeds, paprika, salt, black pepper, scotch bonnet pepper, red and green bell peppers, and soy sauce if using. Mix well to fully coat the chicken with the marinade. Cover and marinate for at least one hour or preferably overnight to develop depth of flavor.
- Brown the Chicken: Heat olive oil over medium-high heat in a large Dutch oven or skillet. Remove chicken pieces from the marinade, reserving the marinade with the vegetables and seasonings. Braise the chicken pieces on each side until they are nicely browned, approximately 5 to 10 minutes per side.
- Add Stock and Boil: Once the chicken is browned on all sides, stir in the chicken stock along with the reserved marinade. Cover the pot and bring everything to a boil over medium-high heat.
- Simmer and Reduce: After about 20 minutes of boiling, remove the lid, stir in the ketchup, and reduce the heat to medium-low. Cover the pot again and let the stew simmer until the chicken is very tender and the sauce reduces by about half, roughly 10 more minutes.
- Final Seasoning and Serve: Taste and season with additional salt and pepper as needed. Remove and discard the bay leaves, scotch bonnet pepper, green onion stalks, and thyme sprigs. Serve the stew chicken hot with your choice of side, and enjoy this hearty Caribbean classic!
Notes
- Marinating overnight enhances the flavor and tenderness significantly.
- Adjust the amount of scotch bonnet pepper based on your heat tolerance.
- Removing the chicken skin before cooking reduces fat and results in a cleaner sauce.
- Using low sodium chicken stock helps control the saltiness in the final dish.
- The browning sauce adds a distinct color and depth but can be omitted if unavailable.
- Serve with rice and peas, fried plantains, or steamed vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean