Mangu

stew-chicken

Next Dish: Irish Stew

Stew Chicken is a popular dish originating from the Caribbean, particularly in Belize and Trinidad and Tobago. It is made by marinating chicken in a mix of spices, herbs, and sauces, then slow-cooking it until tender. The dish is typically served with rice and beans, and sometimes with plantains or coleslaw. Its rich and spicy flavor profile is a hallmark of Caribbean cuisine.

potatoes

salt

garlic

paprika

vegetable oil

chicken broth

diced tomatoes

bay leaf

bell pepper

black pepper

carrot

chicken

dried thyme

onion

Recipe

Ingredients:

  • 1 whole chicken, cut into pieces

  • 2 tablespoons vegetable oil

  • 1 large onion, chopped

  • 2 cloves garlic, minced

  • 1 bell pepper, chopped

  • 2 medium carrots, sliced

  • 2 medium potatoes, cubed

  • 1 can (14.5 ounces) diced tomatoes

  • 1 cup chicken broth

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon paprika

  • 1 teaspoon thyme

  • 2 bay leaves


Instructions:

  1. Heat the oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken and set aside.

  2. In the same pot, add the onion, garlic, and bell pepper. Cook until the vegetables are softened.

  3. Add the carrots, potatoes, diced tomatoes, chicken broth, salt, pepper, paprika, thyme, and bay leaves. Stir to combine.

  4. Return the chicken to the pot and stir to coat the chicken with the sauce.

  5. Cover the pot and simmer for about 1 hour, or until the chicken is cooked through and the vegetables are tender.

  6. Check the seasoning and adjust if necessary. Remove the bay leaves before serving.