The beating heart of the Caribbean, every mother cooks this, if you have never tasted this it will amaze you. There is nothing bland about this seasoned chicken recipe using methods imported from Africa
1smallchickenChop up a small chicken into serving size pieces, remove skin where practical, separate thigh and drumstick, wing parts and chop breast into 3, and back into 3-4 pieces. put in bowl with
3 sprigsfresh Thyme
2smalltomatoes choppedmix together and leave to marinade for at least 2 hrs or overnight
Heat 1 tbsp of oil in a wok medium heat with a good heaped dessert spoon of brown sugar. The sugar will get foamy as it melts. Ensure the sugar is caramelised, but do not let it burn, as it will taste bitter. Throw in chicken parts and stir swiftly to coat. Let simmer on high heat for a few minutes until the sauce generated is bubbling, and then lower heat to moderate and cover. After about 8-10 minutes add about a cup or so of water (usually I boil water and swirl it round in the seasoning bowl to get all the left over seasoning).Let it simmer for another 15 minutes, stirring every 5 minutes. At this point the chicken should be brown. Taste and adjust (check salt, add a tsp of dark soy and 1 tbsp of ketchup). Cook for another 5/10 minutes, stirring often. If there is too much liquid let it boil down a bit, but you do need sauce with the chicken. The sauce should be brown and syrupy and coat the chicken when stirred. Let sit for 5 minutes before serving.
Serve with white rice, macaroni pie, mash or even pasta and a side salad.
Keyword brown stewed chicken, Caribbean Chicken, stewed chicken