My Take On Caribbean Brown Stew Chicken
Update: I managed to get some photos with a bit of color when having leftovers the next day (coincidentally, while watching The Leftovers).
I guess I am on a Caribbean kick lately. After making my Jerky Joes last week, here I am again hanging out in the islands. The main reason is probably that I already had those spices out and I am not finished playing with them yet.
One thing that I have noticed is that although this dish is chock full of flavor, it is not particularly photogenic. I neglected to include something, anything, to provide a splash of color, but what I got was quite a brown photo. But I swear it is tasty.
This is one of those recipes where no two people do it the same way, yet each person claims to do it the “right” way. Some make Brown Stew Chicken with carrots, potatoes, bell peppers and other ingredients. I went with the bell peppers, but I kept it pretty simple besides that. My twist is the addition of ginger beer rather than water. Having recently discovered cooking with this ingredient, I have really been going to town with it recently. I think it ads a nice flavor.
I like to use chicken thighs, because of the winning combo of price and flavor. Traditionally this dish is made with a whole cut up chicken, but I just bought a large package of thighs. Usually labeled “family pack”, I am a little embarrassed to buy such a thing for just my wife and me, but we do get a couple meals out of it. And we are technically a family.
If you want to leave out the Kitchen Bouquet it probably won’t be noticeable in the flavor, but the color just won’t be the same.
For the hot sauce, I think the Habañero Tabasco is perfect but you can use what you have on hand. I think Sriracha would work well, even though it is not exactly caribbean.
So, how do you make it? Funny should ask. I was just about to ‘splain.
Season about 4 pounds of chicken thighs with Montreal Steak Seasoning. You can use seasoning salt, or a combination of Salt, Pepper and Garlic Powder.
Heat the coconut oil in your pressure cooker pan over medium-high heat. I recommend that you don’t substitute a different oil in this particular case. The coconut ads that special something to this dish.
In batches, brown the chicken on the skin-side only. I don’t think the extra time to brown the entire thing is worth it in this case. The skin is full of flavor and that is going to leave enough brown bits on the pan to make it quite tasty.
After the chicken has been browned, pour out most of the fat, leaving about 2 tablespoons.
Sauté some sweet onion and bell peppers until they start to soften (about 3-4 minutes).
Add in some garlic and green onion and continue to sauté for another minute.
Now comes 1/2 cup catsup and 2 tablespoons brown sugar. Cook for a few minutes, stirring often. This is where a lot of the color comes from, so you want it to slightly caramelize and darken.
Add in some allspice, thyme, salt, soy sauce, hot sauce, lime juice, Kitchen Bouquet and stir.
Now, put the chicken back in the pot.
Pour a cup of ginger beer over the chicken and place the top on the pressure cooker.
Bring it up to high pressure, then lower the heat to maintain the pressure.
Set the time for 20 minutes.
When time is up, let the pressure come down on its own for 10 minutes, then do a quick release.
If you would like the sauce a little thicker, put the pot over medium-high heat for 5-7 minutes to reduce the sauce slightly. This is not a super thick stew, the sauce will be a little on the thin side.
Serve with caribbean peas and rice, a traditional side dish. The peas are actually beans, but this is what it is called, so who am I to change it? I made a super quick version, which I will post the recipe for in a few days. It is one of those “so simple it is barely a recipe” recipes, so it will be on the Wednesday post.
You could also serve this with French fries if you like.
|Pressure Cooker Brown Stew Chicken|| |
- 3-4 tablespoons coconut oil
- Montreal Steak Seasoning (you can use Seasoned Salt or salt, pepper and garlic powder)
- 4 pounds bone-in chicken thighs (with skin on)
- 1 green bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 medium sweet onion, halved then sliced
- 4-5 cloves garlic, pressed
- 2 green onions, thinly sliced
- ½ cup catsup
- 2 tablespoons brown sugar
- 2 teaspoon Kitchen Bouquet
- 1 teaspoon allspice
- 1 teaspoon thyme
- 1 teaspoon salt
- 2 tablespoons soy sauce
- Juice of 1 lime
- 1 tablespoon hot sauce (Tabasco Habanero works very well for this, Sriracha would be good as well)
- 1 cup good quality ginger beer (make sure it is made with real ginger, not artificially flavored)
- Over medium-high heat, put coconut oil in pressure cooker pot
- Season chicken with Montreal Steak Seasoning (You can use seasoning salt, or a combination of Salt, Pepper and Garlic Powder)
- Brown chicken thighs (skin side only) in batches and remove to plate. Takes about 5 minutes per batch.
- Pour out all except about 2 tablespoons of fat
- Sauté the sweet onion and bell peppers until they start to soften (about 3-4 minutes)
- Add garlic and green onion and continue to sauté for another minute
- Add the catsup and brown sugar and cook for a few minutes, stirring often
- Add in the allspice, thyme, salt, soy sauce, hot sauce, lime juice, Kitchen Bouquet and stir
- Put the chicken back in the pot
- Pour the ginger beer over the chicken and place top on the pressure cooker
- Bring to high pressure
- When high pressure is reached, adjust heat to maintain high pressure and set timer for 20 minutes
- When time is up, let pressure come down on its own for 10 minutes, then do quick release
- Put pot over medium-high heat for 5-7 minutes to reduce sauce slightly
- Serve with caribbean peas and rice