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
Marinade
Pan gravy
Cuisine Caribbean
Keyword chicken, keto, meal prep, stew
Prep Time 5 minutes
Cook Time 35 minutes
Passive Time 1 hour
Servings
people
Ingredients
Marinade
Pan gravy
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.

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