While the Chicken Stew with Red Beans is a big hit in my home and among fans on the website, this version has a Caribbean twist by adding canned chicken stew. (tin) Lentil dishes are another hearty meal that I enjoy making and serving, and by the way, you can also make this dish using a Jamaican brown stew technique.
You will need…
3-4 pounds of chicken
3/4 tablespoon salt
1 medium sized onion (Dice)
1 teaspoon black pepper
1 Scotch bonnet pepper (See notes)
1 tablespoon Worcestershire sauce
1 tablespoon tomato ketchup
2 tablespoons Caribbean Green Seasoning
1 tablespoon olive oil
1 1/2 tablespoons golden brown sugar
3 cups water
2 pimento peppers (aka seasoning peppers)
1 carrot (Dice)
1 tablespoon grated ginger
2 tablespoons coconut cream
1 can of lentils (washed) (540ml / 19oz)
1 medium sized tomato (Dice)
2 spring onions (chopped)
Note! We recommend you watch the video below, as it explains the recipe in more detail. Especially the “browning” step.I used a whole Scotch bonnet pepper, but you can do the same, leave them out, or use as much as you can tolerate. Be sure to wear gloves and wash your hands immediately after handling these hot peppers.
I used a whole chicken and cut it into serving-size pieces. Watch this short video to see how it’s traditionally prepared in the Caribbean.
Season the cut surface, (Remove most of the fat and skin) Wash with lemon juice and cold water chicken (When washing meat) Add salt, black pepper, tomato ketchup, onion, Caribbean green seasoning, salt, Scotch bonnet pepper, and Worcestershire sauce. Mix well and marinate for at least 30 minutes.
Heat the oil (Use the oil of your choice) Heat in a heavy, deep saucepan over medium-high heat. Add the brown sugar and stir until the sugar dissolves, bubbles, and turns a deep amber color. Make sure it doesn’t turn black. Once it has turned a deep amber color, add the seasoned chicken to the pot and stir well to mix well. I’ve explained this step in detail in the video. If the sugar turns black, stop. Wait until the pan cools completely before washing it and starting again, otherwise you’ll end up with a bitter tasting dish.
Cover the pot and bring to a boil. Don’t worry, the chicken will naturally release its juices. Once it boils, reduce the heat and simmer for 4-5 minutes. Then turn the heat up and let all the water in the pot evaporate. This will give it a richer color and flavor.
Once the liquid has evaporated, add the ginger, carrots, bell peppers and coconut cream along with the water and bring to a simmer. Stir.
Next, add the washed lentils and diced tomatoes to the pot and bring to a boil and cook for about 20 minutes or until the chicken is cooked through.
If you like the flavor of lemongrass or bay leaves, you can add a little more for extra flavor. Now is the time to decide if you like the gravy, taste it, and adjust the salt to your liking. Note that the heat remaining in the pan will cause it to thicken further as it cools.
Turn off the heat and add the chopped onions. (or parsley)Stir, serve with hot rice and you have a fantastic meal.Add some avocado slices and a simple salad of tomatoes, cucumber and watercress and this meal is complete.
