Caribbean Brown Chicken Stew

  It seems very rare that I cook at home these days. My boys have grown, and fend for themselves, and, after a long day of cooking for the general public each day at work, I really can never be bothered when I get home.

The past 10 days I have been on sick leave from work. For a workaholic this is not good news, especially as the first few days found me bed bound and unable to walk. I'm now at the stage where I feel well in mind but my body is still slightly lagging behind and I'm bored!

Hopefully my return to work is imminent so my days now turn towards thoughts of new meals for the menu when I return.  

 

 

This week on the internet I came across this rather lovely dish called Caribbean Brown Chicken Stew made from lovely fresh chicken, vegetables and herbs, exactly the type of meal that would fit the café menu.
Not quite sure what makes it 'Caribbean' to be honest but I made it for my family and what a lovely, tasty meal. My son thought the chicken would also work well in a tortilla wrap.   

Lots of photos today. Cooking at home allows me more time.

Ingredient list - to serve 2-3 people

5 or 6 chicken thighs, skinned
Zest & juice of 1 Lime
4 Spring Onions, finely chopped plus 1 extra to garnish
2 Cloves Garlic, finely chopped
1 Red Chilli (or Scotch Bonnet if you like the heat) de-seeded & finely sliced
1 Tbsp Soy Sauce
1 Onion, finely chopped
1 Red Pepper, finely chopped
4 Sprigs Thyme
2 Inch Piece Ginger, peeled & grated
3 Tbsp Light Brown Sugar
25g Butter
Tin chopped Tomatoes

 

 

This isn't a speedy dish. Allow time to marinate the chicken, at least an hour, overnight if possible to taste the full flavour.

To marinate, place the chicken pieces in a bowl and add all the ingredients except for the sugar and tomatoes. Cover with cling film and keep chilled in the fridge.

 

 

 

 

 

When the chicken is ready to cook, remove from the marinade and pat dry with kitchen towel. Keep the marinade to one side as this adds to the stew later.

Heat the butter in a deep frying pan ( I used my wok) and add the sugar. As it begins to caramelise add the chicken pieces and fry until you have nice caramelised bits on both sides.

Remove from the pan and set to one side.

 

 

 

 

 

 

Using the same pan, add the marinade and fry for a few minutes to soften. 

 

 

 

 

 

 

Add the chicken pieces and the tinned tomatoes and just enough water to cover the chicken. Season and simmer for about 20 minutes until the chicken is cooked and the sauce has thickened.

 

 

 When ready serve with rice and garnish with chopped spring onion.

 

  

 

Definitely on the menu next week!!  

 

 

 

Linking up this week with:
Tasty Tuesdays
Foodie Friday and Everything Else
Sweet and Simple Fridays