Caribbean-Style Stew Chicken

I am Antiguan, so I love Caribbean food, which is usually well seasoned and has a bit of heat. Rice and chicken was on the dinner menu a few times a week growing up. I imagine it is a staple meal in many homes around the world. This is my version of a Caribbean-style stew chicken. I usually eat it with a side of cooked greens like collards or some boiled okra.

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Caribbean-Style Stew Chicken

A flavorful keto stew, low in carbs and rich in healthy fats.

Cuisine

Caribbean

Keyword

chicken, keto, meal prep, stew

Prep Time

5 minutes

Cook Time

35 minutes

Passive Time

1 hour

Servings

people

Ingredients

• 1/2 t allspice
• 1 t all purpose seasoning
• 1 t Worcestershire sauce
• 2 T soy sauce or liquid aminos
• 8 sprigs of thyme stems removed
• 1/2 onion sliced
• 2 green onions sliced white part only
• 1" piece ”of ginger thinly sliced
• 4 cloves garlic minced
• 1 lime juiced
• 1 t salt
• 1 t freshly ground black pepper
• 1 t granulated sweetener I used monk fruit

Pan gravy

• 1 T lard, duck fat, coconut oil, or
• 1 cup chicken broth
• 1/2 Tomato chopped
• 1/2 habanero seeded and sliced (add more to taste)
• 2 Green onions (green part only) sliced

Cuisine Caribbean Keyword chicken, keto, meal prep, stew Prep Time 5 minutes Cook Time 35 minutes Passive Time 1 hour Servings people Ingredients 1/2 t allspice 1 t all purpose seasoning 1 t Worcestershire sauce 2 T soy sauce or liquid aminos 8 sprigs of thyme stems removed 1/2 onion sliced 2 green onions sliced white part only 1" piece ”of ginger thinly sliced 4 cloves garlic minced 1 lime juiced 1 t salt 1 t freshly ground black pepper 1 t granulated sweetener I used monk fruit Pan gravy 1 T lard, duck fat, coconut oil, or 1 cup chicken broth 1/2 Tomato chopped 1/2 habanero seeded and sliced (add more to taste) 2 Green onions (green part only) sliced

Instructions

Marinade

1. In a large bowl, combine all of the marinade ingredients and the chicken pieces. Stir well to combine and marinate in the fridge for at least 1 hour and up to 24 hours.

   

Pan Gravy

1. Heat oil in a large skillet on medium-high heat.
2. Remove chicken from marinade (save marinade) and brown chicken on both sides in the skillet. May need to brown in batches depending on pan size.
3. Add onions from marinade sauté about 2 minutes. Add rest of saved marinade, habanero, chicken broth, and tomato to skillet.
4. Place lid on skillet and cook chicken until fully cooked, about 30-35 minutes.
5. Remove lid, turn heat up to high to thicken sauce for 3 – 5 minutes.
6. Taste sauce and adjust seasonings.
7. Garnish with green onions

Recipe Notes

Note: Habanero peppers are very hot. If you are a not comfortable with heat, omit them, or start with a quarter pepper.  Make sure to remove the seeds and wear gloves when doing so.