AuthorChef Raquel FoxYields4 ServingsCategoryCaribbean
This hearty bowl is infused with my favourite Caribbean herb, thyme, and original Bahamian heritage. It's a one-pot dish that'll keep you full for days. Be sure to enjoy it with my buttery 18th-Century Johnny Cakes.
Ingredients
Directions
Place white vinegar in a large bowl of water and rinse chicken. Drain and pat dry with paper towels.
In a small bowl mix the seasoning salt blend together with a fork.
Pour red wine vinegar over the chicken and season with the seasoned salt.
In a large skillet, add 1/2 cup (125 mL) of the oil over medium-high heat.
Add a few of the chicken thighs to the pan and sear until golden, 3 minutes per side, set aside on a plate.
In an 8-quart (8 L) pot, add remaining oil over medium heat.
Add flour and stir continuously to make a dark brown roux. Add tomato paste and continue to stir for 1 minute.
Add onion celery and cook for 1 minute. Then, add tomato and the tomato paste and cook 3 minutes.
Carefully add chicken stock (wear oven mitts to protect hand from hot steam), stirring occasionally, and bring to a boil.
Add all vegetables, stir the mixture and reduce heat to medium, cover with lid slightly ajar, and cook for 15 minutes.
At this point, the stew’s consistency should be thick enough to coat the back of a spoon.
Add spices and Scotch Bonnet if using.
Add juice of lime and season to taste with salt and pepper.
Cook for an additional 5 minutes and serve the stew chicken at once with lime wedges and a slice of Johnny Cake.
Ingredients
Directions
Place white vinegar in a large bowl of water and rinse chicken. Drain and pat dry with paper towels.
In a small bowl mix the seasoning salt blend together with a fork.
Pour red wine vinegar over the chicken and season with the seasoned salt.
In a large skillet, add 1/2 cup (125 mL) of the oil over medium-high heat.
Add a few of the chicken thighs to the pan and sear until golden, 3 minutes per side, set aside on a plate.
In an 8-quart (8 L) pot, add remaining oil over medium heat.
Add flour and stir continuously to make a dark brown roux. Add tomato paste and continue to stir for 1 minute.
Add onion celery and cook for 1 minute. Then, add tomato and the tomato paste and cook 3 minutes.
Carefully add chicken stock (wear oven mitts to protect hand from hot steam), stirring occasionally, and bring to a boil.
Add all vegetables, stir the mixture and reduce heat to medium, cover with lid slightly ajar, and cook for 15 minutes.
At this point, the stew’s consistency should be thick enough to coat the back of a spoon.
Add spices and Scotch Bonnet if using.
Add juice of lime and season to taste with salt and pepper.
Cook for an additional 5 minutes and serve the stew chicken at once with lime wedges and a slice of Johnny Cake.
