Prep 10 mins
Cook 45 mins
I LOVE Caribbean foods. This is one of my all time favorites. You can make it spicy by adding a bit of habanero peppers, or keep it on the calm side. Kids seem to like this without the peppers! recipe from Karen @ Choonkooloonks.com
- 10 chicken pieces
- 3 -4 garlic cloves
- 1 tablespoon fresh gingerroot
- 1 large onion, chopped coarsely
- 1 tablespoon creole seasoning (such as Tony Chacheres)
- 1⁄8 cup soy sauce
- 1⁄8 cup Worcestershire sauce
- 1⁄4 cup vegetable oil
- 1⁄4 cup brown sugar
- 1 cup water
- 1 chicken bouillon cube
- 1 cup coconut milk
- 1⁄4 teaspoon salt
- Place about 1/4 cup of oil in a large pot, and place on high heat.
- Add 1/4 cup of brown sugar to the oil, spreading it evenly in the oil without mixing.
- Leave on high heat until the sugar starts to turn dark brown, almost black, and starts to bubble. Then you’re ready to add the chicken. Depending on your stove, it will only take a couple of minutes for this to occur.
- SLOWLY add the chicken pieces to the oil, one by one. WARNING: THE OIL WILL SPATTER, so be careful!
- Once you’ve got all the pieces in, let the sugar “brown” your chicken, stirring occasionally, to ensure that the pieces don’t stick.
- After the chicken is browned, add the remaining seasoning to the pot, turn the heat to medium.
- Add one cup of water to the mixture, and stir.
- Add coconut milk to the mixture.
- Crumble bouillon cube over the entire mixture, and stir, and add salt to taste. Cover the pot, and let simmer until the chicken is cooked, about 30 minutes You’ll want to stir the pot occasionally, and if it looks like your liquid is disappearing (though it shouldn’t), feel free to add a bit more water.
- Once the chicken is cooked, your stew is ready.