Caribbean-Style Stew Chicken

I am Antiguan, so I love Caribbean food, which is usually well seasoned and has a bit of heat. Rice and chicken was on the dinner menu a few times a week growing up. I imagine it is a staple meal in many homes around the world. This is my version of a Caribbean-style stew chicken. I usually eat it with a side of cooked greens like collards or some boiled okra.

½ tsp allspice

1 tsp all purpose seasoning

1 tsp Worcestershire sauce

2 tsp soy sauce or liquid aminos

8 sprigs of thyme stems removed

½ onion sliced

2 green onions sliced white part only

1 " piece ”of ginger thinly sliced

4 cloves garlic minced

1 lime juiced

1 tsp salt

1 tsp freshly ground black pepper

1 tsp granulated sweetener I used monk fruit

1 tsp lard, duck fat, coconut oil

1 cup chicken broth

½ Tomato chopped

½ habanero seeded and sliced

2 Green onions

In a large bowl, combine all of the marinade ingredients and the chicken pieces. Stir well to combine and marinate in the fridge for at least 1 hour and up to 24 hours.

Heat oil in a large skillet on medium-high heat.

Remove chicken from marinade (save marinade) and brown chicken on both sides in the skillet. May need to brown in batches depending on pan size.

Add onions from marinade sauté about 2 minutes. Add rest of saved marinade, habanero, chicken broth, and tomato to skillet.

Place lid on skillet and cook chicken until fully cooked, about 30-35 minutes.

Remove lid, turn heat up to high to thicken sauce for 3 – 5 minutes.

Taste sauce and adjust seasonings.

Garnish with green onions

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