Caribbean-Style Chicken Stew
Casserole
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Cook Time
1 h 15 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This Caribbean-style chicken stew is a flavorful and comforting dish, perfect for a cozy evening. The chicken is seasoned with a blend of aromatic spices and simmered in a rich, savory sauce with a hint of sweetness and a touch of heat from the scotch bonnet pepper. I've been making this recipe for years, and it's always a hit with my family and friends. It's best served with rice to soak up all the delicious sauce. Feel free to adjust the amount of scotch bonnet pepper to your liking – a little goes a long way!
Ingredients (14 ingredients)
-
1 piece whole chicken
-
1 piece white onion
-
1 piece thumb-sized piece of ginger
-
3 clove garlic cloves
-
3 sprig thyme
-
1 tbsp ground pimento
-
5 tsp caster sugar
-
1 tbsp soy sauce
-
1 piece red pepper
-
1 tbsp all-purpose seasoning
-
2 tbsp tomato ketchup
-
1 piece scotch bonnet pepper
-
2 piece spring onions
-
500 ml chicken stock
Preparation (7 steps)
Season the chicken
In a bowl, season the whole chicken with 1 tbsp ground pimento, chopped white onion, 1 tbsp all-purpose seasoning, 1 tbsp soy sauce, 1 tsp black pepper, and 1½ tsp salt. Ensure the chicken is well coated with the seasoning.
Caramelize the sugar
Add 5 tsp caster sugar to the Thermomix bowl and cook without the measuring cup over medium heat until the sugar starts to melt, keeping an eye on it as it starts to bubble and darken. Once it’s dark brown and has gone just beyond the smell of caramel, remove the caramelized sugar from the bowl and set aside.
Brown the chicken
In a large pan, brown the seasoned chicken pieces in batches, shaking off as much of the onion as possible. Remove the browned chicken and set aside.
Sauté aromatics
Add the white onion, thumb-sized piece of ginger, 3 garlic cloves, 2 spring onions, and 3 sprigs of thyme to the Thermomix bowl. Chop for 3 Sec./Stufe 5. Add a pinch of salt and scrape the bowl to remove any trace of spices. Cook for 5 Min./120°C/Stufe 1.
Combine and simmer
Return the browned chicken to the Thermomix bowl. Stir well and add 500ml chicken stock, 1 scotch bonnet pepper, and 2 tbsp tomato ketchup. Top up with 100ml water. Cook with the lid on for 20 Min./100°C/Stufe 1.
Add red pepper and finish cooking
Remove the lid, add 1 chopped red pepper, and cook for another 20 Min./100°C/Stufe 1 until the sauce has thickened and the chicken has cooked through.
Final touches
Remove the scotch bonnet pepper and discard. Taste for seasoning and adjust if necessary. Serve hot with rice.
Finished cooking? Great! 🎉
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Created by
Amelia Garcia
2
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Allergens
- Soybeans
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