BROWN STEW CHICKEN | Caribbean Stewed Chicken | Jehan Can Cook

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey provides sweetness with additional flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

bell pepper

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini maintains texture while being lower in calories.

Mix chicken pieces with green seasoning, ginger, salt, black pepper, and ketchup until coated.

Cover and marinate chicken in the refrigerator for at least 4 hours or overnight.

Heat vegetable oil in a large pot and add brown sugar to caramelize until rich dark brown, avoiding black.

Add marinated chicken pieces to the pot and stir to coat in the caramelized sugar; cook for about 10 minutes in its own juices.

Add tomato paste to the chicken and stir to combine as it cooks down.

Add onion, red and green bell pepper, and thyme; stir and cook for an additional 5 minutes until veggies soften.

Add enough water to cover the chicken, along with chicken bouillon cubes, Yukon gold potato, and a splash of soy sauce; stir to combine.

Bring the mixture to a boil, then reduce heat to medium and cook for 15-20 minutes until liquid evaporates and potatoes are tender.

Garnish with chopped scallion and serve with white rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens