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.
Recipe submitted by Peace Corps Volunteer Christine Milton, Eastern Caribbean