Caribbean Stew Chicken

Divide the Whole Chickens (4 lb) into cube-sized pieces. Wash and season the chicken. If you’re lucky enough to have drumsticks and thighs there’s no need to cut them into pieces.

Put pieces of chicken in a large bowl and squeeze the Lime (1) over it. Add a couple of cups of water to wash, then drain. Add Worcestershire Sauce (1 tsp), Ketchup (1 Tbsp), Salt (3/4 tsp), and Ground Black Pepper (1/4 tsp).

Add Onion (1), Tomato (1), Garlic (2 cloves), Fresh Ginger (1 tsp), Scallions (2 stalks), Fresh Cilantro (3 Tbsp), Scotch Bonnet Pepper (1/4 piece), and leaves from the Fresh Thyme (2 sprigs). Mix well and marinate for 2 hours in the fridge, or overnight if possible.

In a heavy, high-sided pan, heat Vegetable Oil (2 Tbsp) over medium-high heat. Add Brown Sugar (1 Tbsp) and move it around until it starts to liquify. You’re looking for small bubbles, which will then become a bit frothy, then from light to golden/dark brown.

As soon as the sugar is a golden, dark brown, start adding the seasoned chicken a few pieces at a time. Remember to stir constantly to ensure all the pieces are coated evenly.

After you’ve added all the seasoned meat to the pot, turn down the heat to medium/low, cover and allow to simmer for about 15 minutes. Meanwhile, add Water (1 1/2 cups) to the bowl you had the chicken marinating in and set aside.

After about 15 minutes, remove the lid and turn up the heat as it’s time to cook-off all the liquid in the pot and to give the chicken it’s final “brown” color. When all the liquid is gone, add the water mixture in the bowl. Stir well.

Cook over medium heat for another 20-25 minutes, depending on how thick your pieces of chicken are. You want the thickest piece to be cooked through.

Enjoy as a main dish, or with rice and watercress salad!