Debbie Doyle

Caribbean Stew Chicken

This recipe begins with bone-in, skin-on chicken that's generously seasoned and marinated to allow every bite to absorb layers of bold island flavor. The chicken is then beautifully browned before being simmered in a rich, glossy sauce made with honey, hoisin sauce, oyster sauce, coconut aminos, fragrant herbs, fresh ginger, and the unmistakable warmth of Scotch bonnet pepper. The result is incredibly tender chicken coated in a savory-sweet sauce that's perfect for spooning over rice.
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Cook Time 15 minutes
Servings: 8
Course: Main Course
Cuisine: English, Jamaican
Calories: 670
Ingredients Method Notes

Ingredients
  

  • 4-5 lbs chicken thigs bone in skin on
  • 1 large sweet onion sliced
  • ½ red and green bell pepper sliced
  • 3 garlic cloves minced
  • 2 green onions washed, cleaned and smashed
  • 2 roma tomatoes diced
  • 1 fresh scotch bonnet minced, seeds in or out
  • Pinch of fresh ginger grated
  • 1 sprig fresh rosemary
  • 2 sprigs fresh tarragon optional
  • 1 ½ tsp salt
  • 2 tsp black pepper onion powder, garlic powder, sazon, smoked paprika, all purpose seasoning, lemon pepper seasoning, chicken seasoning
  • 1 tsp ground scotch bonnet pepper
  • 2 tbsp butter
  • 6 tbsp avocado oil divided 4 n2
  • 2 cups hot water or low sodium chicken broth
  • 3 tbsp honey
  • 2 tbsp cane sugar or brown sugar
  • 1/8 th cup oyster sauce hoisin sauce
  • 1 tbsp garlic rice wine vinegar
  • 2 tbsp coconut aminos or soy sauce

Method
 

  1. Remove skin (optional), remove excess fat from chicken , wash with water and vinegar or lemon. Rinse and pat dry , Drizzle wit 2 tbsp avocado oil and rub into chicken, add all the dry seasonings, the onions, bell pepper and tomatoes,and green onions. using your hand massage well into chicken, cover and marinade at least 1 hour, the longer the better. Heat remaining 4 tbsp avocado oil, shake chicken pieces to make sure none of the vegetables are attached , brown chicken on each sides for 6 minutes. Due this in batches and set aside. When done in the same pan add the vegetables that was used to seasoned the chicken, and the minced garlic, minced scotch bonnet pepper and ginger. Sir well to combine and cook for 3 minutes. Add the sugar and stir well to combine. Add the coconut aminos, hoisin sauce, oyster sauce, and honey stir well to combine, Add the water or chicken broth adding some of it in the bowl the chicken was seasoned in and swoosh it around to remove any bits left behind add it to the pot and stir well to combine, cover and bring to a low boil. Add the chicken pieces in and the butter, cover and cook for 45 minutes , halfway in flip the chicken pieces.

Notes

There's something deeply comforting about a pot of Caribbean Stew Chicken slowly simmering on the stove. The aroma of fresh herbs, garlic, onions, sweet peppers, and warm Caribbean spices fills the kitchen, creating the kind of meal that brings everyone to the table before dinner is even served.
This recipe begins with bone-in, skin-on chicken that's generously seasoned and marinated to allow every bite to absorb layers of bold island flavor. The chicken is then beautifully browned before being simmered in a rich, glossy sauce made with honey, hoisin sauce, oyster sauce, coconut aminos, fragrant herbs, fresh ginger, and the unmistakable warmth of Scotch bonnet pepper. The result is incredibly tender chicken coated in a savory-sweet sauce that's perfect for spooning over rice.
Whether you're cooking Sunday dinner for family or simply craving authentic Caribbean comfort food
Whether you're cooking Sunday dinner for family or simply craving authentic Caribbean comfort food, this stew chicken delivers restaurant-quality flavor using simple ingredients and traditional cooking techniques. Pair it with fluffy white rice, seasoned vegetable rice, rice and peas, fried plantains, or steamed vegetables for a complete island-inspired meal.
If you love bold, comforting meals with rich Caribbean flavors, this stew chicken is oneyou'll find yourself making again and again.