Caribbean Style Stew Chicken

4.67 from 3 votes

Caribbean Style Stew Chicken

Tender, seasoned meat sits in a flavorful sauce that gains its complex flavor and deep color profile from caramelized sugar. The balance is deliciously phenomenal in giving you a taste of the Caribbean.

Prep Time15

Cook Time45

Marinating time1

Total Time2

Course: Main Course, Side Dish

Cuisine: Caribbean

Servings:

Calories: 249kcal

Author: Kitrusy

Ingredients

2 lb boneless, skinless chicken breasts (cubed)
2 tbsp chives (finely chopped)
3 tbsp fresh cilantro (or 1 tbsp culantro aka chadon beni)
3 cloves garlic (grated)
1/2 medium onion (diced)
1 tbsp dried basil (chopped)
1 tsp Dried Oregano
1 tsp fresh ginger (grated)
3 sprigs fine thyme
1 tsp Smoked Paprika
1 tsp Chipotle Powder
1 tsp cayenne powder
2 tsp Himalayan salt
1 tsp ground black pepper
3 tbsp tomato sauce
2 tbsp soy sauce
3 tbsp raw cane sugar
1-2 cup water or chicken broth
1/2 cup coconut milk (optional)
4 tbsp extra light olive oil

Instructions

Dice the chicken breast and season using the chives, cilantro, garlic, onion, basil, oregano, ginger, thyme (leaves only, discard the sticks), paprika, chipotle, cayenne, salt and pepper, soy sauce and tomato sauce. Mix well to ensure all seasoning is evenly distributed. Cover, and marinate for at least an hour.
(*See notes #1, #2 and #3)
In a heavy-bottom pot add the oil and the sugar on high to medium-high . Allow the sugar to slowly melt and when it starts to spread, froth, and you can just see the edges and underside (through the froth) beginning to darken, lower the heat to medium-low and add in the chicken and turn it quickly to ensure that all pieces are evenly coated with the caramelized sugar.
(*See notes #4, #5 and #6)
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.
(*See note #7)
Pour in enough water or broth, and, if using, coconut milk to partially cover the chicken.
(*See notes #9 and #10)
Cover and allow to simmer on low heat for 20-30 minutes until the chicken is tender and half of the liquid has cooked off.
Adjust salt levels to taste.
(*See note #8)
Store any leftovers in an airtight container in the fridge for up to a week. Similarly you can freeze the meat in the sauce in the freezer for up to three months.

Notes

Even though I used chicken for this recipe, pork and beef can also be used and works beautifully. You can also use bone-in meat.
Don't omit the ginger, it really does elevate the level of flavor in this dish.
Even though the tomato sauce seems odd, its umami flavor blends well with the chicken so don't skip it!
The browning of the sugar is where things can go wrong so be vigilant! It takes a bit of time for the sugar to begin to caramelize, but once it starts to happen you have a space of seconds to add in the meat before it goes from perfect to burnt so do not walk way from the pot at this stage!
If the sugar gets too dark or blackens entirely, discard it (by removing the pot from the heat and letting it cool completely) and start over. Burned sugar will make the dish bitter.
Be careful when adding the chicken to the oil and caramelized sugar. There is often splash-back when any moisture in the chicken and its marinade hits the oil. Using a deeper pot and adding the chicken quickly and all at once minimizes this. Just be careful when you go to turn the chicken at first.
Step 3 is essential in allowing the color on the meat to develop and for the caramelized flavor to set. If you rush this step and add in the liquid in too soon you'll find that your stew is pale and may be bland.
If you find in your taste test that there is a slightly bitter taste to the sauce, try adding sugar a teaspoon at a time to the finished dish and adjust the salt levels to balance the flavor. The sweetness will in part cover up the bitterness but note that if the bitterness is too strong there is no saving the dish.
Adding in the coconut milk is optional but it adds an extra layer of deep and rich Caribbean flavor so I highly recommend it!
If you prefer a thicker sauce one way to attain this is by adding in a couple tablespoons of a potato starch slurry to the simmering stew and stir to incorporate it. An even better trick is to add 1/2 cup of cubed butternut squash just after you add the liquid. The squash cooks and melts and thickens the sauce.

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