A Lighter Taste of the Islands: Caribbean Stew Chicken
All the Caribbean flavor you love, made lighter without sacrificing the comfort.
A Little Note From Chef Tia
First things first: I wash my chicken with vinegar and fresh lime. Yes, I said I wash my chicken, and I will continue to do so! This is my kitchen and this is how I prepare it.
And while we’re here, let me say this: food is subjective. There is no one “perfect” or only way to cook a dish. Recipes travel, evolve, get passed down, and pick up a little personality along the way.
You also don't have to be from a specific country, culture, or region to appreciate a dish and recreate it in your own kitchen. Learn about what you're cooking, respect where it comes from, and then cook it with love.
This is my version of Caribbean Brown Stew Chicken, with a Kravee twist: cauliflower rice & pigeon peas and a couple of sweet fried plantains on the side.
Use my recipe as your guide, adjust it to your taste, and make it yours. Because if you're cooking with love and feeding people well, you're already off to a pretty good start.
Caribbean Brown Stew Chicken with Cauliflower Rice & Pigeon Peas
A lighter take on Caribbean comfort food without sacrificing the flavor.
Servings: 4
Prep Time: 15 minutes
Marinate Time: 30 minutes or longer
Cook Time: 45–55 minutes
Ingredients
For the Brown Stew Chicken
- 8–10 skinless chicken drumsticks
- 2 limes
- 4 tbsp soy sauce
- 4 tsp browning sauce
- 4 tsp brown sugar
- 2 tsp jerk paste, optional
- 1 tsp ground allspice
- 2 tsp fresh thyme
- 2 tbsp ginger-garlic paste
- All-purpose seasoning, to taste
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 1 cup chopped carrots
- 4 tbsp tomato paste
- 3 cups chicken broth
- 1 tsp chicken bouillon
- 2–3 tbsp oil
For the Cauliflower Rice & Pigeon Peas
- 4 cups cauliflower rice
- 1 cup cooked pigeon peas, drained and rinsed
- 2 green onions, thinly sliced
- Fresh thyme, to taste
- All-purpose seasoning, to taste
- 1 tbsp olive oil
- Salt and pepper, to taste
For Serving
- 1 ripe plantain
- Oil for lightly frying
Instructions
1. Marinate the Chicken
Remove the skin from the chicken and pat dry. Squeeze fresh lime juice over the chicken.
Season with soy sauce, browning sauce, brown sugar, jerk paste, allspice, fresh thyme, ginger-garlic paste, and all-purpose seasoning.
Massage the seasonings into the chicken until each piece is well coated. For the best flavor, marinate for at least 30 minutes. If time allows, cover and refrigerate for several hours or overnight.
2. Brown the Chicken
Heat oil in a large skillet or Dutch oven over medium-high heat.
Remove the chicken from the marinade, reserving any remaining marinade, and brown the chicken on all sides until it develops a deep golden-brown color.
Work in batches if necessary to avoid overcrowding the pan. Remove the browned chicken and set aside.
3. Build the Gravy
In the same pan, add the onion, bell pepper, and carrots. Sauté until the vegetables begin to soften and become fragrant.
Stir in the tomato paste and cook for 1–2 minutes.
Return the chicken to the pan along with any reserved marinade. Add the chicken broth and bouillon and stir to combine.
Bring to a light boil, then reduce the heat to low. Cover and simmer for 30–45 minutes, or until the chicken is tender and the gravy has reduced and thickened.
Taste and adjust the seasoning as needed.
4. Make the Cauliflower Rice & Pigeon Peas
Heat olive oil in a large skillet over medium heat.
Add the cauliflower rice and season lightly with all-purpose seasoning, salt, pepper, and fresh thyme.
Sauté until the cauliflower is tender but still has a little texture.
Fold in the pigeon peas and sliced green onions. Continue cooking just until the peas are heated through.
Avoid overcooking the cauliflower rice. You want a texture that mimics traditional rice rather than becoming soft or watery.
5. Fry the Plantains
Slice the ripe plantain on a slight diagonal.
Heat a small amount of oil in a skillet over medium heat and fry the plantain slices until caramelized and golden brown on both sides.
Transfer to a paper towel-lined plate to remove excess oil.
To Serve
Spoon the cauliflower rice and pigeon peas onto each plate and add a piece or two of brown stew chicken.
Spoon that rich brown gravy and vegetables over the chicken and add two fried plantain slices on the side.
Kravee Tip
Brown stew chicken gets much of its signature flavor from properly browning the chicken before it ever hits the gravy. Give the chicken time to develop that deep color in the pan without burning it.
And don't rush the simmer. Low and slow gives the chicken time to become tender while all those herbs, spices, vegetables, and pan drippings come together into a rich gravy.
Want to make it even lighter? Keep the plantain portion small and let the cauliflower rice & pigeon peas do the heavy lifting. You still get that Caribbean comfort-food experience with a lower-carb spin.
