A Caribbean classic! Tender chicken braised in a rich, aromatic gravy with caramelized onions, thyme, and Scotch bonnet heat.
📝 Ingredients
For the Chicken
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3 lbs (1.4 kg) chicken thighs/drumsticks (skin-on for flavor)
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2 tbsp brown sugar (for browning)
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1 tbsp soy sauce
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1 tbsp Worcestershire sauce
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1 tsp salt
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1 tsp black pepper
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1 tsp paprika
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2 tsp allspice (pimento) essential!
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3 garlic cloves, minced
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1 scotch bonnet pepper (whole, for flavor—pierced but not split!)
For the Stew
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2 tbsp vegetable oil
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1 large onion, sliced
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1 bell pepper, sliced
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2 carrots, chopped
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2 cups chicken broth
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1 tbsp ketchup (or tomato paste)
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2 sprigs thyme (or 1 tsp dried)
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2 green onions, chopped
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1 tsp ginger, grated
To Thicken
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1 tbsp cornstarch + 2 tbsp water (optional)
👩🍳 Instructions
1️⃣ Marinate Chicken:
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Rub chicken with brown sugar, soy sauce, Worcestershire, salt, pepper, paprika, allspice, and garlic. Let sit 30 mins (or overnight).
2️⃣ Brown the Chicken:
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Heat oil in a Dutch oven. Remove chicken from marinade (reserve marinade) and brown 5-6 mins per side. Set aside.
3️⃣ Caramelize Sugar:
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In the same pot, sprinkle 1 tsp brown sugar. Let it melt into a dark amber color (not burnt!).
4️⃣ Build the Stew:
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Add onion, bell pepper, and carrots. Cook 5 mins until soft.
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Pour in broth, ketchup, thyme, green onions, ginger, and reserved marinade. Stir, then return chicken to the pot.
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Add whole scotch bonnet (don’t burst it!).
5️⃣ Simmer:
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Cover and cook 40-45 mins on low heat until chicken is tender.
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Optional: Mix cornstarch + water, stir into stew to thicken.
6️⃣ Serve:
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Discard scotch bonnet (unless you want heat!). Garnish with fresh thyme.
💡 Pro Tips
✔ Authentic flavor: Allspice (pimento) is non-negotiable! Find it in Caribbean markets.
✔ Heat control: Scotch bonnet is spicy—leave it whole for flavor without overwhelming heat.
✔ No Dutch oven? Use a heavy pot + lid.
🍽️ Serving Suggestions
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With rice & peas or buttery boiled green bananas.
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Cool with a Ting soda or Jamaican ginger beer.
Leftovers taste even better the next day!