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Caribbean Stew Chicken plated in a white bowl with a brown rim. A wooden spoon is scooping up some of the chicken.
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Caribbean Chicken Stew

Caribbean Chicken Stew is made with tender chicken thighs cooked in a savory sauce. This quick and easy recipe is the, I'm in a rush and don't have time to chop or peel anything alternative to the classic Caribbean staple.
Course Keto, Paleo, Whole30
Cuisine Caribbean
Keyword authentic brown stew chicken, boneless brown stew chicken, brown stew chicken, brown stew chicken recipe, brown stew sauce, caribbean stew chicken recipe, easy stew chicken recipe, guyanese brown stew chicken, how to make brown stew chicken, how to stew chicken on stove top, paleo brown stew chicken, stewed chicken recipe, what is brown stew chicken, whole 30 brown stew chicken
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 358kcal
Author Althea Brown

Equipment

  • Large Bowl
  • Skillet or Wok

Ingredients

  • 2 lbs boneless skinless chicken thighs
  • 1 tablespoon all purpose seasoning
  • 1 teaspoon granulated garlic
  • 1 tablespoon onion powder
  • 1/2 tablespoon parsley flakes
  • 1 teaspoon tomato paste
  • 1 teaspoon spicy brown mustard (optional)
  • 2 tablespoon avocado oil (or similar oil for cooking)
  • 1/4 cup coconut aminos
  • 1 cup Water

Instructions

  • Prep the chicken thighs by removing any visible fat, then cutting them in half. Add your chicken thighs to a large bowl, followed by the all purpose seasoning, granulated garlic, onion powder, parsley flakes, tomato paste and spicy brown mustard (if you are using). Mix well and set aside.
  • Add a large enough skillet to high heat (if using cast iron medium heat will do). When the pan is hot, add the oil and when the oil is hot add the seasoned chicken in a single layer. Cook for 3 minutes then flip and continue to cook for another 2-3 minutes.
  • Then add the coconut aminos, mix in and continue to uncovered for another 2-3 minutes to combine the flavors of the coconut aminos with the chicken.
  • Then add 1 cup of water, mix well and bring up to a boil. Then cover and reduce the heat to medium (medium low if using cast iron). Allow the dish to simmer for another 15 minutes or until the chicken thighs cook all the way through and are tender.
  • The sauce will reduce down and become some what thick. Remove from the heat and serve your Caribbean Chicken stew with your favorite sides.

Notes

  1. Prep your chicken to your liking before adding the seasoning. 
  2. If you don't have coconut aminos and are not on Whole30 or following a Paleo diet you may use 1 teaspoon of browning and 1 tablespoon of sugar as a substitute.
  3. You may also substitute the coconut aminos in this recipe for 1 tablespoon of cassareep.
  4. You can substitute the dried herbs for fresh herbs, this is traditionally how brown stew is cooked. Use 1 diced onion, 4-5 cloves of garlic, 2 large tomatoes and about 1/4 cup of freshly chopped flat leaf parsley instead of the dried seasoning, if you like.
  5. You may also add about 1 lb of diced potatoes and a carrot or two to this dish.

Nutrition

Calories: 358kcal | Carbohydrates: 5g | Protein: 44g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 572mg | Potassium: 606mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg