Rice 'N' Roti Recipes: Stew Chicken
Stew chicken is a popular West Indian dish and many of the islands have their own likkle twists dat dey swear does mek it even tastier. Whichever way yuh choose to make it, it's sure to be a tasty hit with yuh family and friends.
- 8-10 chicken thighs, each cut into 4 pieces (we prefer skinless, boneless)
- 1 large onion, diced
- 3 cloves garlic, crushed
- 1 tbsp grated ginger
- 2 tsp thyme
- Small bunch basil, chopped
- 2 tsp chopped parsley
- 1 chicken stock cube, crumbled
- 2 tbsp soy sauce
- 1 tbsp ketchup
- Black pepper to taste
- Chillies (optional)
- 1 tomato, roughly chopped
- 2 medium potatoes, peeled and cubed
- 2 spring onions, sliced
- 1 carrot, sliced
- 2 tbsp rapeseed oil
- 2 tbsp brown sugar
1. In a large bowl, add all the ingredients, except the potatoes, carrot, oil and sugar. Marinate for a few hours, or overnight.
2. In a large pan, heat the oil until smoking. Add the sugar and stir until it starts to look foamy and change colour.
3. Toss the marinated chicken, and the rest of the contents from the bowl, with the caramelised sugar.
4. Cook the chicken on high heat until the chicken starts turning a lovely golden colour.
5. Add the potatoes and carrots and enough water to cover the contents of the pan.
6. Bring to the boil, turn the heat down to low and simmer for 30 minutes, or until the potatoes and carrots are cooked through and the sauce thickens.
7. Serve with rice or roti, and steamed or roasted veg on the side.
By Nirvana Ramtirat at Pepperpot Marinades (@pepperpot_kitchen)