Caribbean Brown Stew Chicken with Rice & Peas Recipe

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds sweetness with more nutrients.

coconut milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Evaporated milk is lower in calories.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Both provide heat but are easier to find.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Chicken thighs are more economical than whole chicken.

Clean chicken with vinegar and limes, then rinse with water.

Add 3 tablespoons of adobo seasoning to the chicken.

Add 1 tablespoon of thyme to the chicken.

Add 2 tablespoons of dark chili powder to the chicken.

Add 1 tablespoon of black pepper to the chicken.

Add 1 tablespoon of ground cumin to the chicken.

Add a pinch of curry powder to the chicken.

Add 3/4 tablespoon of smoked chipotle seasoning to the chicken.

Marinate the chicken for about 1 hour.

Pat the chicken dry before cooking to avoid soggy skin.

Fry the chicken in vegetable oil for about 7 minutes on each side until browned, but not fully cooked.

Remove the chicken and set aside; in the same pan, sauté 4 cloves of garlic, a quarter of a scotch bonnet pepper, half an onion, and a whole yellow bell pepper.

Add 2 teaspoons of tomato paste to the sautéed vegetables and cook down.

Add 2 cups of water to the pan and bring to a simmer.

Add 1 bay leaf and 2 tablespoons of gravy browning to the sauce.

Add the chicken back into the sauce and then add another 2 cups of water for a total of 4 cups.

In a separate pot, melt 1 tablespoon of butter and add a quarter of an onion and 1 tablespoon of thyme.

Add peas to the pot and then add 4 cups of water and bring to a boil.

Add 1 teaspoon of salt and 1 teaspoon of black pepper to the water.

Add 4 cups of washed rice to the boiling water.

Once the rice head starts to show, lower the heat to very low and cover the pot without lifting the lid until the water is absorbed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary