St. Kitts Stewed Chicken
A comforting and flavorful Caribbean-style stewed chicken, marinated in a blend of aromatic spices and simmered in a rich tomato-based sauce. This dish highlights the unique flavors of Saint Kitts and Nevis, often served with rice and peas.
🧂 Ingredients
- 2 kg Chicken thighs(bone-in, skin-on, cut into serving pieces)
- 8 cloves Garlic(minced)
- 2 medium Onions(quartered)
- 2 whole Scotch Bonnet peppers(seeds removed, or to taste)
- 1 cup Fresh thyme(leaves picked)
- 1 cup Fresh parsley(chopped)
- 0.5 cup Lime juice
- 1 cup Soy sauce
- 1 cup Vegetable oil(for marinade and searing)
- 0.5 cup Brown mustard
- 0.5 cup Fresh ginger(grated)
- 1 can Tomatoes(14.5 oz, diced)
- 2 cups Chicken broth
- 0.25 cup Brown sugar
- 0.5 cup Apple cider vinegar
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 2 tbsp Gravy browning sauce(for color)
👨🍳 Instructions
- 1
In a food processor, combine garlic, Scotch Bonnet peppers, onions, thyme, parsley, lime juice, soy sauce, vegetable oil, brown mustard, grated ginger, and salt. Pulse until a thick marinade forms.
💡 Tip: Adjust Scotch Bonnet peppers to your spice preference. - 2
Place chicken pieces in a large resealable bag or bowl. Pour the marinade over the chicken, ensuring all pieces are well coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
- 3
Preheat oven to 350°F (175°C). Remove chicken from marinade, reserving the marinade. Arrange chicken pieces in a single layer in a large baking dish or Dutch oven.
💡 Tip: Ensure chicken pieces do not overlap for even cooking. - 4
In a small saucepan, heat the reserved marinade over medium heat. Add the diced tomatoes, chicken broth, brown sugar, apple cider vinegar, and gravy browning sauce. Stir to combine and bring to a low simmer. Cook for about 20 minutes, stirring occasionally, until the sauce thickens slightly.
- 5
Pour the sauce over the chicken in the baking dish. Cover tightly with a lid or aluminum foil.
💡 Tip: Ensure the dish is well-sealed to trap steam. - 6
Bake for 1 hour, or until the chicken is cooked through and tender. If the sauce is too thick, add a little water or chicken broth.
- 7
Serve the stewed chicken hot, with the sauce spooned over the top. It pairs wonderfully with rice and peas or boiled green bananas.
💡 Tip: Garnish with fresh parsley or chopped scallions if desired.
💡 Pro Tips
- ✓For a deeper flavor, marinate the chicken overnight.
- ✓Adjust the heat by adding more or fewer Scotch Bonnet peppers.
- ✓If gravy browning sauce is unavailable, a dark caramel sauce can be used for color.
🔄 Variations
- Add sliced carrots and potatoes to the stew during the last 30 minutes of baking.
- Use a whole chicken cut into pieces instead of just thighs.