Brown Stew Chicken

A hearty, flavorful Caribbean dish


  • 3 pounds chicken (drum sticks preferred)
  • 1 scallion chopped
  • 1 onion diced
  • 3 cloves garlic diced
  • 1 teaspoon ketchup
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon grated ginger
  • 3 sprigs thyme
  • 3 drops Worcestershire sauce
  • 1 small tomato chopped
  • 1/4 Scotch bonnet pepper
  • 2 cups water
  • 1 can red kidney beans rinsed and drained
  • 1 tablespoon brown sugar
  • 1 tablespoon vegetable oil


  • Wash and season the chicken with all the spices, ketchup, and Worcestershire sauce.
  • Allow this to marinate for about two hours.
  • Remember to wash your hands with soap and water after handling the scotch bonnet pepper and don’t include any of the seeds if you’re concerned about the raw heat.
  • Heat the oil in a deep pan on medium-high heat, then add the sugar and stir well.
  • As the sugar melts it will go liquid, then frothy and start changing color.
  • When the sugar reaches a rich amber color, then start adding the pieces of seasoned chicken to the pot.
  • Mix as you add the chicken to the pot to coat the chicken pieces with the sugar-caramel.
  • Place the lid on the pot, bring to a boil, and then reduce to a simmer for 5-8 minutes.
  • Remove the lid and turn up the heat to burn off any liquid.
  • With all the liquid gone from the pot, add the water and top with the beans, then bring to a boil.
  • Cover and simmer for 20 minutes until the chicken is fully cooked.
  • After 20 minutes or so, taste for salt and adjust accordingly and if you find that the gravy is a bit ‘thin’ turn up the heat (lid off) and reduce to the consistency you like.
  • Enjoy!

#maindish #soup

Recipe submitted by Peace Corps Volunteer Christine Milton, Eastern Caribbean

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