Caribbean Style Stew Chicken Recipe.

Caribbean Style Stew Chicken Recipe.
How to stew chicken with sugar.
Caribbean Traditional Stew Chicken With Caramelized Sugar.
Someone asked how do I prepare my stew chicken.
Tip: If you allow sugar to go too long, you end up burning the sugar and thus bitter tasting chicken. Not enough time and you’ll have pale, bland tasting stew chicken.
Before seasoning, the chicken is washed with lime, lemon, or vinegar to eliminate fresh scent and any slime.
As with everything in Caribbean cuisine, the ingredients you use in this recipe is based on your own taste preferences. And what you have at home.
Ingredients:
4 drumsticks or thighs (2-4 servings)
1 ½ tbsp vegetable oil/ optional
1 ½ tbsp brown sugar
½ teaspoon dark soy sauce / optional
2 sprigs thyme
1 tablespoon chopped parsley
2 cups water
Salt to taste
¼ teaspoon black pepper or cayenne powder
1 chicken bouillons cube / optional
1 onion, sliced
2 garlic cloves, minced
½ bell pepper, chopped
½ teaspoon tumeric
½ teaspoon bay leaf powder or one bay leaf / optional
¼ teaspoon ground paprika
½ thumb sized ginger, peeled or grated or finely chopped
½ teaspoon cumin
Tomatoes, (optional)
Preparation:
Clean chicken. Wash with lime, lemon, or vinegar to rid the chicken of its fresh scent and any slime.
Remove the skin but it is your preference. Cooking chicken with the skin helps keep the chicken moist and flavorful. But I prefer to remove the skin.
Season with your preferred seasonings. Massage the chicken pieces to coat with seasoning on all sides so that the spices can penetrate.
Allow to marinate for at least 1 hour or overnight.
Stewing:
Place the pot on medium heat, then add oil and allow it to heat for one minute. Most people use oil to coat the base but I personally do not use oil. You can try both ways and decide.
Add sugar.
Allow the sugar to melt/caramelize and become frothy, then amber in colour.
Stir until it becomes smokey and dark. With a long wooden spoon, stir the mixture.
Add in the seasoned chicken.
Mix thoroughly to coat the chicken in the browning sugar and to stop the sugar from caramelizing further.
Once coated, allow the chicken to cook undisturbed for two to three minutes before turning and allowing the pieces to cook on the other side for another two to three minutes.
Cover the pot. For for 10-15 minutes on medium heat, allow the chicken pieces to spring their own liquid and get a nice color.
Allow the chicken to simmer and once it's fully coated with the brown colour, add water slowly to partially cover the chicken.
Cover the pot and simmer on low heat for 20-30 minutes until the chicken is tender and reaches the consistency that you like.
Taste and adjust salt levels.
The sauce is then cooked down to an intense gravy.
Sprinkle with sesame seeds and serve (optional)
You can enjoy it with rice, macaroni pie, staples, beans or salad.
Bon appétit!!
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