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Brown Stew Chicken (Cayman Style)
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Brown Stew Chicken Recipe (Cayman)
This is a recipe for brown stewed chicken, Caymanian style.
Brown stew chicken also referred to as stew chicken, is a dish typically eaten for dinner throughout the English speaking Caribbean Islands. The dish is popular in the Cayman Islands, Jamaica, Antigua, Trinidad and Tobago, Barbados, Saint Lucia, Grenada, Belize, Dominica, and Caribbean communities throughout the world. The dish is called brown because of the distinct dark color of the dish. The color is achieved by browning the chicken, which creates a rich gravy to which main vegetable components like onions, garlic, and carrots are added.
Serves 4 – 6
4 lb chicken
1/2 tsp allspice seeds (crushed)
1 Thumb size ginger (crushed)
1 spring fresh rosemary
1fresh spring sage (optional)
5 springs fresh thyme
3 cloves garlic (crushed)
1 tsp adobo seasoning
1 tbsp garlic powder
1/2 tbsp onion powder
1 tbsp chicken and poultry rub
1 tbsp knorr chicken bouillon or 1 packet Maggi season up chicken flavor
Wash meat then add to a clean bowl now add all the above seasoning rub with hands leave in the fridge overnight.
When ready to cook add 1/4 cup cooking oil and well-heated pot then add the meat in two batches fry on both sides until brown. Now add a saucepan with water to boil like 3 cups.
After frying the chicken on both sides remove the excess oil from the pot then add your washed cleaned vegetables as follow
1 large onion
1 medium carrot
1/2 of a sweet pepper
1 scotch bonnet pepper or Habanero
2 tsp Maggi Jugo sauce
2 tbsp orange ginger Glazed sauce or ketchup
Now add 2 to 3 cups of hot water to the pot and continue cooking on medium fire for another 20 to 25 minutes until carrots cook and it thickens to your liking.