Guyanese Chicken Stew Recipe

Guyanese chicken stew in a large dutch oven with a wooden spoon scooping some of the stew. A white kitchen towel is to the top left and the pot is sitting on a brown wooden table.

Guyanese Chicken Stew Recipe

Remember that stew chicken your mom or granny made, that got served over hot white rice and just felt like comfort in a bowl? This is it! You'll love the flavors of this stew and feel a little taste of home in every bite.

Course Chicken Main Dish

Cuisine Guyanese

Keyword chicken stew, chicken stew recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 646kcal

Author Althea Brown

Equipment

Dutch Oven or large pot

Ingredients

3 lbs Chicken Thighs (skin-on, bone-in)
3 Tablespoons Green Seasoning
1 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon paprika
1 tablespoon cassareep or 1 teaspoon browning liquid For Whole30 use 1/4 cup of coconut aminos
1 teaspoon Guyanese dried thyme (optional)
2 tablespoons olive oil
4 cloves garlic (finely chopped)
1 teaspoon tomato paste
1 whole yellow onion (diced)
2 tablespoon brown sugar
3 tomatoes (diced)
2 russet potatoes (peeled and cut into wedges)
2 carrots (peeled and cut into 1 inch pieces)
4 cups liquids (water or chicken broth/stock)

Instructions

Remove the skin from the chicken thighs, then cut the thighs into halves. One half will be boneless and the other will be bone-in. You do not need to cut through the bones.
Season the thighs with green seasoning, salt, black pepper, paprika, cassareep and tomato paste and dried thyme (if using) and let marinade for at least 30 mins before cooking.
When ready to cook heat a large pot on medium heat. When the hot is hot add the oil and when the oil is hot add the onions. Cook for a minute or two or until the onions become a little see through. Then add the garlic and the brown sugar. Stir to combine and cook until the sugar starts to caramelize and the onions get brown.
Next add the diced tomatoes and cook until they are soft and mushy (about 3-5 minutes). The add the marinaded chicken. Stir to combine. Then increase the heat to high. Cook on high heat for 10 to 15 minutes stirring often to avoid burning. Continue to cook until all of the liquids cook off.
Then add in the potatoes and carrots. Mix to combine and continue to cook for another 5 minutes, stirring every often to avoid sticking.
Next, add 4 cups of water or chicken stock if you like, cover, reduce the heat to medium and cook until the potatoes are soft, this can take up to 30 minutes, depending on how long it takes for your potatoes to cook to a fork tender stage.
Once the potatoes cook you may reduce the heat to low and continue to simmer until the stew thickens or if you are in a rush, increase the heat to high to quickly reduce the sauce, but keep on eye on it before it burns.

Notes

If you are Guyanese, you might prefer to clean and wash your chicken before cooking by soaking it in white vinegar and rinsing with water.
You can find my green seasoning recipe here
If your potatoes take longer to cook, add 1–2 extra cups of liquid at a time as needed. You don’t want the stew too watery, but the extra liquid helps finish the potatoes.
I cook my stew down until the gravy is really thick and clings to the meat and potatoes.
In the original version of this recipe I used only pantry staples to marinate my chicken. That version of the recipe can be found under my Easy Caribbean Stew Chicken.

Nutrition