Stewed eggplant/baigan/balanjay with chicken recipe: guyanese style

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Chicken thighs are more affordable and flavorful.

Wash the chicken in vinegar.

Season the chicken with green seasoning, brown braising sauce, all-purpose seasoning, chicken bouillon, seasoned salt, and black pepper; mix well and marinate for 1-2 hours.

In a preheated pot, add olive oil and then add the marinated chicken; sear the chicken and cover to let it release its juices.

Once the chicken has released its juices, allow the liquid to evaporate until the chicken has a nice char.

Add chopped onions, garlic, tomatoes, bell peppers, and thyme; mix and cook for about 3 minutes.

Stir in the tomato sauce and cook for about 1 minute.

Add the edo root and potatoes; mix well, then add the chopped eggplant.

Cover the pot to allow the eggplant to sweat and release moisture, making it easier to mix.

Once the eggplant has released moisture, add brown sugar and mix well; cover and cook until the potatoes and eggplant are tender, about 10 minutes.

Stir occasionally to prevent sticking or burning at the bottom.

Once cooked to desired softness, add chopped green onions and mix well; serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens