Grenadian Stewed Chicken — Print Recipe

Chicken pieces browned in caramelised sugar and braised with tomatoes, fresh thyme, and island seasonings until falling off the bone in a rich, glossy gravy.

Ingredients

1.5kg chicken pieces, bone-in
2 tbsp brown sugar
2 tbsp vegetable oil
2 tomatoes, diced
1 onion, sliced
3 cloves garlic, minced
2 sprigs thyme
1 Scotch bonnet pepper, whole
2 tbsp ketchup
1 tbsp soy sauce
1 tsp ground nutmeg
Salt and black pepper
250ml water

Instructions

1 Season chicken with garlic, thyme, nutmeg, soy sauce, salt, and pepper. Marinate one hour.
2 Heat oil in a Dutch oven over medium-high heat. Add brown sugar and stir until it turns dark amber.
3 Add chicken pieces and sear until deeply browned on all sides, working in batches.
4 Add onion, tomatoes, ketchup, and water. Stir to deglaze and combine all flavours.
5 Place whole Scotch bonnet on top. Cover and simmer on low for forty-five minutes until chicken is very tender.
6 Uncover and cook ten more minutes to thicken the gravy. Serve over rice with provisions.

Did You Know?

Grenadian stew chicken always includes a hint of nutmeg, reflecting the island's status as one of the world's largest nutmeg producers.