Gluten Free · Main Meals · Recipes

Stew Chicken


Stew Chicken

This is my take on a dish we ate in Tobago while floating on crystal clear seas on a catamaran. While it doesn’t look great the taste was sublime, sweet, mildly spicy, sticky, yummy. I think this dish would suit most palettes, even kids. You can serve it with beans and a small amount of rice, or with your fav non starchy veg.

Equipment required

1 large deep based saucepan with lid
1 dish for marinating
1 hand blender, chopping attachment (optional)

Shopping list for 4 people

4 chicken leg joints, skin on or off optional


2 tbsp of ketchap manis (sweet soy)
2 tbsp soy sauce
1/2 red chilli, deseeded or to taste
2 stalks of fresh thyme
Juice of 1 lime
1 onion
1 knob of fresh ginger
2 cloves of garlic
1 lrg fresh tomato
1 cup of water
Generous pinch of black pepper

1 tbsp tomato sauce
Extra water

Method to the madness

If you are using chicken with the skin on score the chicken so the marinade can permeate the flesh

Place the onion, ginger and garlic in the chopper attachment and pulse until you get a fine dice. Otherwise, finely dice the onion, garlic, tomato and chilli, grate the ginger

Remove the thyme from the stalks, juice the lime

Add all the ingredients for the marinade into your chosen dish with the chicken, cover and leave in the fridge for minimum 1 hr, overnight if you can

Once marinated heat your pan to a high heat, shake as much marinade as possible from the chicken and brown it well on both sides. You may have to do this in batches depending on the size of your pan

Once browned return the chicken to the pan with any juices, add the marinade and enough water to just cover the chicken

Put the heat onto a low simmer, place the lid on and leave the chicken to cook for about 1.5 – 2hrs until it is falling off the bone

Once the chicken is ready take it out of the broth and turn the broth to a high heat to reduce, add the tomato sauce before reducing

Meanwhile remove all bones and skin from the chicken. You can choose to either discard the skin, or fry it up in a small fry pan to serve as crunchy morsels over the top of the stew

Once the broth has reduced down it should be an intense dark colour, you should have enough to cover the chicken well, but not be watery

Add the chicken back into the dish with any juices and serve. ENJOY!


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