Grenadian Chicken Stew is a fine example of classic Caribbean poultry dishes. Lots of spices really make it a culinary treat. Oh, and be sure to serve some Sorrel Juice with it – the perfect accompaniment.
Grenadian Chicken Stew Recipe-
- 6 chicken thighs and/or legs
- 2 large carrots, peeled and diced
- 4 large cloves garlic, peeled and minced
- 1 yellow onion, peeled and diced fine
- 1 yellow bell pepper, cored, seeded, and diced fine
- 2 tbsp. yellow curry powder
- 1 tbsp. smoked paprika
- 1 tsp. dried oregano
- Kosher salt and pepper, to taste
- 2 tbsp. sugar
- 2-3 cups chicken stock
- 1 tbsp. tomato ketchup
- 2 tbsp. chopped fresh cilantro leaves, for garnish
- Mix together the chicken, bell pepper, onion,, carrots, and garlic in a large bowl.
- Sprinkle on the oregano smoked paprika, curry powder, and kosher salt and pepper. Stir well to ensure thorough coating of all the seasonings onto the chicken.
- Using a large skillet over medium-high heat, add in the sugar. Watch the sugar and you will see it starting to melt. It will gradually turn from clear to golden brown to dark amber brown. As soon as the sugar is dark amber, go to the next step immediately, to prevent it from burning.
- Place the chicken in the skillet with just enough chicken stock to almost – but not quite – cover the chicken.
- Now stir in the ketchup, adjust the heat to just a lively simmer, place a lid on the skillet and let the dish cook until the meat is so tender it falls off the bones when prodded with a fork. This will usually take about one full hour. Keep watching as it cooks, especially after 35-40 minutes. If the dish is getting too dry, then just add in a little more chicken stock.
- When your Grenadian Chicken Stew is fully cooked, garnish with a sprinkling of cilantro and serve by itself in a bowl, or ladled over a bed of freshly cooked rice.
- Note: Grenadians enjoy having some Sorrel Juice to drink with this meal, try some. It is great!