It feels like it’s been ages since I promised you this recipe… I took a little unintended break from the blog. Life just got a bit hectic and at night when I had a few minutes to spare all I wanted to do was sleep.
A few weeks ago, we took a little impromptu trip to visit my folks in New York and I was in complete relax mode while there, since my mom was doing everything for my 10 month old (love that woman). When we got back my little pumpkin got a nasty bug and was sick for a few days which was exhausting. He then gave the bug to my hubby, who gave it to me, and sadly I gave it back to my pumpkin. We are all much better now, thank God. So, I am playing catch up. Hope you guys can forgive me ;-). Thanks to all of you who reached out in email or on instagram to ask, what’s up with the blog!? It really made my day.
Now for this chicken stew recipe. Almost every Guyanese person I know, knows how to make chicken stew or stew chicken, however you choose to say it. So why am I posting a recipe for chicken stew you ask? Well, this one has a delicious twist, plus there might be a non-Guyanese person interested in the deliciousness that is a great Guyanese chicken stew :-).
Let’s get to it…
Now to start the cooking…
And there you have it lovely, brown chicken stew…
Guyanese Style Chicken Stew (Makes 6 generous servings)
2 lbs bone-in, skinless chicken thighs
1 lb potatoes (peeled and cut into quarters)
1 tbsp dried onions
1 tbsp granulated garlic
1 tbsp dried thyme
1 tsp dried oregano
1 tbsp brown sugar
1/2 tsp paprika
1/2 tsp cayenne pepper
1 tbsp cassareep
1 tsp spicy brown mustard
1 large onions (diced)
6 cloves of garlic (finely chopped)
1 cup of diced tomatoes (about 2 large tomatoes)
About 2 to 3 tsp salt
1 tbsp of tomato paste
2 tbsp oil
1 cup of sweet white wine
about 2 cups of water (if needed)
Make a dry rub by combining: dried onions, granulated garlic, thyme, oregano, brown sugar, cayenne pepper and salt. Season chicken overnight with dry rub and place in the refrigerator. Before cooking let chicken sit at room temperature for at least 1/2 hour. Add cassareep and mustard to mixture and let sit for at least 15 minutes before cooking. In a large pot on medium heat, saute diced onions and garlic in hot oil. Let cook until onions become soft and brown. Add tomatoes and continue to cook for about 3 minutes or until tomatoes are soft. Add seasoned chicken and saute to 5 to 10 minutes, turning occasionally to ensure even browning of chicken. Add diced potatoes, reduce heat, cover and let cook for about 3 additional minutes. The chicken and potatoes should “spring” their own liquids/juices at this point, if this doesn’t happen you may add 1/2 cup of water to prevent burning. Add wine and tomato paste. Cover pot and continue to cook on low heat for about 30 minutes, or until potatoes and chicken are completely cooked and tender. In some cases you may need to add a cup or two of water or chicken stock, to prevent the stew from become too thick. Once the chicken and potatoes are cooked and the stew simmers to a semi thick consistency, remove from heat and enjoy with some rice or bread.
Tips and ramblings:
1. You may want to start off with 2 tsp of salt and add a bit more if need, as you go along.
2. If the chicken and potatoes finish cooking but the stew is not as thick as you would like, increase the heat and let the gravy cook down.
3. Sometimes potatoes take a long time to cook, in tomato paste, so I let the potatoes cook, then add the tomato paste towards the end.