Description
A comforting Caribbean classic featuring tender chicken simmered with aromatic spices and vegetables.
Ingredients
Scale
- 3 pounds Chicken, cut into pieces, skinless preferred
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 1 tablespoon Browning sauce
- Vegetable oil, for frying
- 1 large Onion, sliced
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 green Bell pepper, sliced
- 1 red Bell pepper, sliced
- 2 medium Carrots, sliced
- 1 teaspoon Thyme, dried or 2 sprigs fresh
- ½ teaspoon Allspice
- 1 whole Scotch bonnet pepper (optional)
- 1 large Tomato, chopped
- 2 Green onions, chopped
- 2 cups Chicken broth
- 1–2 Bay leaves (optional)
- 1 tablespoon Lime or lemon juice, for cleaning the chicken
Instructions
- Rinse the chicken pieces under cold water with lime or lemon juice.
- Season the chicken with salt, pepper, and lime juice. Marinate for at least 20 minutes.
- Heat vegetable oil in a large skillet over medium-high heat. Brown the chicken pieces for about 5-7 minutes.
- Remove the chicken and set aside. In the same skillet, sauté onions, garlic, and ginger until fragrant.
- Add bell peppers, carrots, thyme, allspice, and scotch bonnet pepper. Stir for an additional 2-3 minutes.
- Return the browned chicken to the skillet along with chopped tomato, green onions, and chicken broth.
- Bring mixture to a gentle boil, then reduce heat to low and simmer, covered, for 30-35 minutes.
- Taste and adjust seasonings. Remove the scotch bonnet if too spicy.
- Serve with additional green onions or thyme for garnish.
Notes
For a leaner dish, use skinless chicken breasts. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg