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Mushroom and Olive Stewed Chicken
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Recipe

16 INGREDIENTS • 7 STEPS • 2HRS 30MINS

Mushroom and Olive Stewed Chicken

5
1 rating
Classic Caribbean stewed chicken changed up a bit by adding mushrooms and olives to an already-classic way to enjoy island-style chicken. You can also marinate the chicken in advance to really speed up this recipe!
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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
Classic Caribbean stewed chicken changed up a bit by adding mushrooms and olives to an already-classic way to enjoy island-style chicken. You can also marinate the chicken in advance to really speed up this recipe!
2HRS 30MINS
Total Time
$5.53
Cost Per Serving
Ingredients
Servings
4
US / Metric
Chicken
3 lb
Onion
1/2
Small Onion, diced
Tomato
1/2
Medium Tomato, diced
Green Caribbean Seasoning
1 Tbsp
Green Caribbean Seasoning
Scotch Bonnet Pepper
1/4
Scotch Bonnet Pepper, finely sliced
optional
Ketchup
1 tsp
Worcestershire Sauce
1 tsp
Worcestershire Sauce
Freshly Ground Black Pepper
1/4 tsp
Freshly Ground Black Pepper
Vegetable Oil
1 tsp
Vegetable Oil
Brown Sugar
1 Tbsp
Brown Sugar
Water
1/2 cup
Water
Coconut Milk
3/4 cup
Coconut Milk
Mushroom
2 1/4 cups
Mushrooms, cut
Salt
3/4 tsp
Fresh Parsley
2 Tbsp
Fresh Parsley, chopped
Nutrition Per Serving
VIEW ALL
Calories
1171
Fat
83.7 g
Protein
51.2 g
Carbs
58.0 g
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Mushroom and Olive Stewed Chicken
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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
Cooking InstructionsHide images
step 1
Clean/trim the fat and skin off the Chicken (3 lb) and get ready to season. In a large bowl add the chicken, Onion (1/2), Tomato (1/2), Green Caribbean Seasoning (1 Tbsp), Scotch Bonnet Pepper (1/4), Worcestershire Sauce (1 tsp), Ketchup (1 tsp), and Freshly Ground Black Pepper (1/4 tsp). Stir well and allow to marinate for a couple of hours in the fridge.
step 2
Heat the Vegetable Oil (1 tsp) in a heavy dry pot on a medium high heat, then add the Brown Sugar (1 Tbsp) and stir. It will go frothy, then start going darker in color. As it gets to a deep amber color, it’s time to start carefully adding the seasoned chicken to the pot. It's ok if the marinade goes in too.
step 3
Stir well to coat the chicken pieces with the caramelized sugar, reduce the heat to medium and cover the pot. Allow to cook for about 5 minutes. Then uncover and crank up the heat to burn off the accumulated liquid. This will give the chicken a lovely color and infuse it with that ‘stew’ flavor. At this time you can also add the Mushrooms (2 1/4 cups) to the pot.
step 4
With the heat on high it will take about 5 minutes to burn off the liquid. Be sure to stir so it doesn’t burn.
step 5
Swish around the Water (1/2 cup) in the same bowl you marinated the chicken in to pick up any remaining marinade, then add it to the pot along with the Coconut Milk (3/4 cup). Stir and make sure to bring up any bits stuck to the bottom. Bring to a boil, then lower to a simmer with the lid on.
step 6
After another 8-10 minutes and the chicken should be fully cooked. Remove the lid and crank up the heat to help thicken the gravy to your liking. This is also when you’d taste for Salt (3/4 tsp) and adjust.
step 7
Add the Green Olives (1 cup) and Fresh Parsley (2 Tbsp) at this point. Continue to cook for another 3-5 minutes to thicken up nicely. You’re done! Serve alone or with rice.
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Tags
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Dairy-Free
Comfort Food
Chicken
Caribbean
Shellfish-Free
Dinner
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