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Bahamian Stewed Chicken
A comforting and flavorful one-pot dish, Bahamian Stewed Chicken features chicken pieces simmered in a rich, savory tomato-based sauce with aromatic vegetables and spices. It's often served with rice or johnny cake.
🧂 Ingrédients
- 3 lbs Chicken(cut into serving pieces (thighs and drumsticks recommended))
- 0.5 cup All-Purpose Flour
- 2 tbsp Seasoned Salt
- 1 tsp Black Pepper
- 1 tsp Dried Thyme
- 0.5 cup Cooking Oil
- 0.25 cup Bacon or Salt Pork(diced (optional, for added flavor))
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 2 tbsp Tomato Paste
- 2 cups Diced Tomatoes(canned or fresh)
- 3 cups Chicken Stock or Water
- 0.5 cup Ketchup
- 1 tbsp Worcestershire Sauce
- 1 Scotch Bonnet Pepper(whole or finely diced, optional for heat)
- 1 tbsp Lime Juice
👨🍳 Instructions
- 1
Rinse the chicken pieces and pat them thoroughly dry with paper towels. In a large zip-top bag, combine the flour, seasoned salt, black pepper, and dried thyme. Add the chicken pieces to the bag, seal, and shake to coat evenly. If the bag is too small, work in batches.
- 2
In a large skillet or Dutch oven, heat the cooking oil over medium-high heat. If using bacon or salt pork, fry it first until crisp, then remove with a slotted spoon, leaving the rendered fat. Brown the floured chicken pieces in the hot oil until golden brown on all sides. Remove the chicken and set aside on a plate.
- 3
Reduce the heat to medium. Add the chopped onion and minced garlic to the pot (add a little more oil if needed). Sauté for about 2-3 minutes until softened. Stir in the tomato paste and cook for another minute.
- 4
Add the diced tomatoes, chicken stock (or water), ketchup, Worcestershire sauce, and lime juice. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
- 5
Return the browned chicken pieces to the pot. If using a whole Scotch bonnet pepper, add it now. Bring the stew back to a gentle simmer, then reduce the heat to medium-low. Cover the pot, leaving the lid slightly ajar to allow steam to escape.
- 6
Simmer for 30-40 minutes, or until the chicken is cooked through and tender. Stir occasionally. If the sauce is too thick, add a little more chicken stock or water. If it's too thin, you can thicken it by dissolving 1 tablespoon of flour in 2 tablespoons of water and stirring it into the stew, simmering for a few more minutes.
- 7
Taste and adjust seasoning with salt and pepper if needed. Remove the whole Scotch bonnet pepper before serving if desired. Serve hot with rice, peas 'n' rice, or johnny cake.
💡 Conseils de pro
- ✓For a richer flavor, you can brown the chicken in bacon fat.
- ✓Don't skip the browning step for the chicken; it adds significant flavor and color to the stew.
- ✓Adjust the amount of Scotch bonnet pepper to your preferred level of heat, or omit it entirely.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add other vegetables like bell peppers, carrots, or potatoes to the stew.
- Some cooks add a splash of red wine vinegar or browning sauce for deeper color and flavor.