Are you craving a vibrant, flavorful meal that's both comforting and surprisingly easy to make? Look no further than this West Indian Stew Chicken recipe! This delicious dish bursts with the aromatic spices of the Caribbean, creating a truly unforgettable culinary experience. Perfect for a weeknight dinner or a special occasion, this recipe is guaranteed to become a family favorite. It's one of those healthy meals that’s surprisingly quick to prepare, making it an ideal addition to your collection of easy recipes and quick dinner ideas.
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 scotch bonnet pepper, seeded and minced (optional, adjust to your spice preference)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (13.5 oz) can coconut milk
- 1 cup chicken broth
- 2 tbsp olive oil
- 1 tbsp ground thyme
- 1 tbsp ground allspice
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- ¼ tsp black pepper
- 2 scallions, chopped (for garnish)
- Fresh cilantro, chopped (for garnish)
- Cooked rice or your favorite side dish, for serving
Instructions:
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Sear the Chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
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Sauté the Aromatics: Add the onion, garlic, and scotch bonnet pepper (if using) to the pot and sauté for about 5 minutes, until softened. Stir frequently to prevent burning.
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Add Spices and Vegetables: Stir in the thyme, allspice, ginger, cinnamon, nutmeg, salt, and pepper. Cook for 1 minute more, allowing the spices to bloom, releasing their incredible aromas. Add the bell peppers and cook for another 3-5 minutes until slightly softened.
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Combine Ingredients: Return the chicken to the pot. Add the diced tomatoes (undrained), coconut milk, and chicken broth. Bring the mixture to a simmer, then reduce heat to low, cover, and let it simmer gently for at least 30 minutes, or until the chicken is cooked through and tender. The longer it simmers, the more the flavors will meld.
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Serve: Garnish with chopped scallions and cilantro. Serve hot over rice or your preferred side dish.
Tips for the Best West Indian Stew Chicken:
- Don't be afraid to adjust the spice level: If you're sensitive to heat, omit the scotch bonnet pepper or use a milder chili. Alternatively, for extra heat, add a pinch of cayenne pepper.
- Bone-in chicken thighs also work well: If you prefer bone-in chicken thighs, increase the cooking time accordingly.
- For a thicker stew: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the stew during the last 5 minutes of cooking.
- Make it ahead: This stew tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations:
- Add vegetables: Feel free to add other vegetables like carrots, potatoes, or okra. Adjust cooking time as needed.
- Use different protein: Substitute chicken with beef, lamb, or even chickpeas for a vegetarian option.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: 30-35g Fat: 15-20g Carbohydrates: 15-20g
This West Indian Stew Chicken recipe is a delicious and satisfying meal that's perfect for busy weeknights. It’s a testament to the power of homemade cooking and a fantastic example of delicious dishes you can create with simple ingredients. Enjoy this taste of the Caribbean in the comfort of your own home!