Today the CC Culinary Expedition is in the Grenada & I will be preparing: Grenadian Chicken Stew.

scotch bonnet pepper

💰Cheaper: jalapeño

Jalapeños are milder but still add heat.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Chicken thighs are more affordable and flavorful.

chicken broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Homemade broth is healthier, while bouillon is cost-effective.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive than olive oil.

Welcome to the Casual Chef's Kitchen; introduce the dish: Grenadian chicken stew.

Mention using boneless, skinless chicken thighs as the main ingredient.

State the ingredients: kosher salt, black pepper, garlic, yellow onion (half slice), red bell pepper, carrots, chicken stock, ketchup, Caribbean style curry powder, thyme, Mediterranean oregano, smoked paprika, nutmeg, allspice, and sugar.

Melt sugar in the pan until it reaches a light amber color, watching closely to avoid burning.

Add the chicken thighs to the pan after the sugar has melted.

Season the chicken with kosher salt, black pepper, garlic, yellow onion, red bell pepper, carrots, and the spices (curry powder, thyme, oregano, smoked paprika, nutmeg, allspice).

Pour in the chicken stock and stir everything together.

Cover and let it stew or braise for about an hour, noting that it will take less time with chicken thighs than bone-in chicken legs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary