Tan Rosie's Grenadian Stewed Chicken

Name: Tan Rosie's Grenadian Stewed Chicken
Ingredients: 8 Chicken thighs, deboned & diced; 1 Tsp Ground Allspice; ½ Tsp Ground Clove; ½ Tsp Ground Nutmeg; 1 Tbsp Fresh Thyme; 3 Garlic Cloves, minced; 2” Root ginger, grated; 1 Onion, finely chopped; 1 Tbsp Soya Sauce; 1 Tbsp Worcestershire Sauce; 1 Tsp Ground Black Pepper; 1 ½ Tsp Sea Salt; 1 Tbsp Olive Oil; 1 Tbsp Olive Oil; 1 Tbsp White Sugar; 200ml Chicken Stock; 1 Whole Scotch Bonnet Pepper; 1 Small Green Bell Pepper, diced; 1 Small Red Bell Pepper, diced; 1 Small Yellow Bell Pepper, diced

11 steps

Stewed or Stew Chicken is a classic dish made in many households across Grenada and the Caribbean. It uses a particular technique called ‘browning’ or ‘sugaring’ to fry off the meat which gives it tremendous flavour. This recipe was submitted especially for the Cook the Commonwealth Project by Birmingham-based food business Tan Rosie. Mother and daughter team Monica and Lee founded Tan Rosie Foods in 2010 creating tantalising Caribbean food inspired by family recipes from Grenada and Carriacou. They sell delicious Caribbean sauces, spice mixes, and even fiery chilli fudge! Monica and Lee have also released a Caribbean cookbook.

Updated at: Thu, 17 Aug 2023 07:02:20 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories673.1 kcal (34%)

Total Fat47.4 g (68%)

Carbs14.7 g (6%)

Sugars7 g (8%)

Protein45.5 g (91%)

Sodium1097.8 mg (55%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

In a mixing bowl, combine chicken and other chicken ingredients together, coating all of the meat.

Step 2

Cover bowl with the seasoned chicken and leave in the fridge for at least 2 hours or overnight.

Step 3

Place a saucepan onto a medium heat, add some oil, then heat through. Add the sugar and caramelise or brown, to a medium colour (not to dark). This is what gives the dish that lovely rich colour.

Step 4

Add some oil to a saucepan, add chicken pieces, leaving aside the seasoning ingredients for the time being and fry/seal the meat.

Step 5

Continue stirring chicken to allow an all over coating with browning liquid.

Step 6

Stir and cook for about 5 minutes.

Step 7

Next add the other seasoning ingredients and cook for a further 5 minutes.

Step 8

Add the whole scotch bonnet pepper and chicken stock and bell peppers bring to the boil, then reduce the heat and simmer or place in an oven dish for 15 minutes.

Step 9

After 15 minutes, separate the chicken from the sauce and set aside in a separate bowl, then add the diced bell peppers and stir. Reduce the sauce for a further 10 minutes on a high heat until it’s thickened.

Step 10

Add the chicken back into the pot and mix through. Then, remove from the heat and adjust seasoning if needed.

Step 11

Serve with rice and peas or plain boiled rice. Delicious!