Stewed Chicken (The St. Lucian Way)
Stewed chicken recipe done the Caribbean way.
Down in St. Lucia (tiny island in the Caribbean) we love our stewed chicken. The beauty of it is that it can be paired with almost anything; rice, pasta, ground provisions e.g. green banana, mashed poatatos. The list is practically endless.
Therefore I decided to share my recipe with you.
- 4 lbs of mixed chicken parts (approximately 1 chicken cut into pieces)
- 1/4 cup Green Seasoning
- 1 pk Poultry Seasoning
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/3 cup Brown Sugar
- 1/2 cup Ketchup
- 1 Large Onion (chopped)
- 2 Carrots (sliced into large circles)
- 1 cup Water
- Rinse out chicken and place into a large bowl. Season the chicken with the green seasoning, poultry seaoning, salt and pepper. All of these can be bounght at the local grocery store. I used the store bought stuff for convenience but you can use onion, cilantro, celery, garlic, thyme and fresh peppers. These can be simply chopped and thrown in or blended with water to make a paste, which can be stored for later use.
- Mix well and marinate for at least 1 hour. Overnight works even better. Chop your carrots and onion while the chicken is marinating
- To prevent burning, use a heavy pan and stir brown sugar until it has reached a thick brown syrup. This is what gives the chicken its brown color. Do this on low heat.
- Quickly add chicken (be careful of splatters), carrots, onions and ketchup. Stir and make sure everything is nicely coated. Cover pan and allow to cook for 1-2 minutes.
- Add water, stir and recover pan. Let cook for 25 minutes on medium heat. By the end of this time, the chicken should be fall off the bone tender.
- Taste and add salt and pepper if desired. If the sause is too thick, add a little more water and cook for 1 minute more. Serve with your favorite side dish. The sause is an great gravy.
The same recipe can be used with beef and pork, with additional cooking time, of course, and a slight change in seasoning.