Recipe

Bahamian Stew Chicken

Raquel FoxAuthorChef Raquel FoxYields4 ServingsCategory
Total Time1 hr 15 mins

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

For the seasoned salt blend
 2 tbsp Fine sea salt
 1 tsp Garlic powder
 1 tsp Onion powder
 ¼ tsp Ground cumin
 1 tsp Smoked paprika
For the stew chicken
 1 tbsp White vinegar
 8 Boneless, skinless chicken thighs
 ¼ cup Red wine vinegar
 1 cup Vegetable oil
  cup All-purpose flour
 1 tsp Tomato paste
 ½ Medium sweet onion, sliced thinly
 2 Stalks celery
 1 cup Fire-roasted diced tomatoes
 8 cups Chicken stock
 1 Bay leaf
 1 Caribbean sweet potato, diced
 1 Regular sweet potato, diced
 1 Cassava, diced
 1 Large carrot, diced
 2 Fresh or frozen corn on the cob, cut into 3-inch pieces
 1 Firm, yellow plantain, cut into 2-inch pieces
 1 tsp Fresh thyme leaves
 1 tsp Dried oregano leaves
 2 tbsp Diced parsley
 1 Scotch bonnet pepper, diced (optional)
 1 Lime, juiced
 Lime wedges, for garnishing
 Salt and pepper to taste

Directions

1

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.

2

Pour red wine vinegar over the chicken and season with the seasoned salt.

3

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.

4

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.

5

Add onion celery and cook for 1 minute. Then, add tomato and the tomato paste and cook 3 minutes.

6

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.

7

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

For the seasoned salt blend
 2 tbsp Fine sea salt
 1 tsp Garlic powder
 1 tsp Onion powder
 ¼ tsp Ground cumin
 1 tsp Smoked paprika
For the stew chicken
 1 tbsp White vinegar
 8 Boneless, skinless chicken thighs
 ¼ cup Red wine vinegar
 1 cup Vegetable oil
  cup All-purpose flour
 1 tsp Tomato paste
 ½ Medium sweet onion, sliced thinly
 2 Stalks celery
 1 cup Fire-roasted diced tomatoes
 8 cups Chicken stock
 1 Bay leaf
 1 Caribbean sweet potato, diced
 1 Regular sweet potato, diced
 1 Cassava, diced
 1 Large carrot, diced
 2 Fresh or frozen corn on the cob, cut into 3-inch pieces
 1 Firm, yellow plantain, cut into 2-inch pieces
 1 tsp Fresh thyme leaves
 1 tsp Dried oregano leaves
 2 tbsp Diced parsley
 1 Scotch bonnet pepper, diced (optional)
 1 Lime, juiced
 Lime wedges, for garnishing
 Salt and pepper to taste

Directions

1

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.

2

Pour red wine vinegar over the chicken and season with the seasoned salt.

3

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.

4

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.

5

Add onion celery and cook for 1 minute. Then, add tomato and the tomato paste and cook 3 minutes.

6

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.

7

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.

Bahamian Stew Chicken

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