Recipe Database
Brown Stew Chicken - Caribbean style
Brown Stew Chicken - Caribbean style
Ingredients

Marinade

Chicken cut into pieces
Salt
Pepper
Paprika
Parsley Flakes
Habanero Pepper Sauce

Clean chicken and cut up. Marinade overnight

Stew:
Browning sauce
1 Cup Flour
Frying oil (coconut oil preferred)
3 diced yukon gold potatoes
2 carrots cut in chunks
fresh ginger sliced in quarter sized slices 1/8” thick
3 Green Onions
Allspice (½ tsp ground)
Pepper
1 TB Salt
Oregano
Thyme (Fresh)
Cayenne pepper (optional)
Water (2 cups)
Red and Green Bell Peppers (sliced)
2 Tbs Brown Sugar
3 Oz Tomato Paste

Instructions
Coat marinaded chicken in flour and begin to fry in shallow oil in high sided pot. Brown well.
Once browned, add potatoes through water above Bring to boil
Turn fire down to medium
Add remaining ingredients
Simmer at least 15 minutes or until stew has thickened

Notes
, these recipes were performed in the blazing sun at New Birth Missionary Church in Lilburn on 9/18/2010 for the Caribbean Cook-Off show. Chef Erik Holdo, assisted by Mike Stock & B.J. Culver performed the cooking and some of the eating, while Kevin (Fats) Jenkins and his lovely wife Karen ran the microphone and the technical side of the show.