This delicious and spicy stew chicken recipe is a classic Grenadian dish. The perfect combination of spices and herbs make this dish a unique and flavorful experience. The stew is cooked slowly, allowing the flavors to meld together and create a truly unique and tasty dish.
Ingredients
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2 lbs chicken thighs
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1 tbsp onion powder
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1 tbsp garlic powder
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1 tbsp ground allspice
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2 tbsp dried thyme
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1 tsp ground black pepper
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1 tsp ground nutmeg
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0.5 tsp ground cinnamon
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4 tbsp olive oil
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1 cup chopped onion
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1 cup chopped celery
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1 cup chopped bell pepper
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2 cloves minced garlic
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1 tbsp tomato paste
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1 cup chicken stock
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0.5 cup chopped parsley
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1 cup diced tomatoes
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1 cup diced potatoes
Spicy
Grenada
Flavorful
Stew Chicken
Main Dish
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- short description
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In a large bowl, combine the onion powder, garlic powder, allspice, thyme, black pepper, nutmeg, and cinnamon.
In a separate bowl, mix together the olive oil, onion, celery, bell pepper, garlic, and tomato paste.
Add the chicken to the bowl with the spice mix and mix until the chicken is evenly coated.
In a large pot, heat the olive oil and add the onion, celery, bell pepper, and garlic. Cook for 5 minutes until the vegetables are softened.
Add the tomato paste and mix together. Cook for an additional 2 minutes.
Add the chicken and mix together. Cook for 5 minutes.
Add the chicken stock and bring to a boil. Reduce the heat to low and simmer for 30 minutes.
Add the parsley, tomatoes, and potatoes. Simmer for an additional 15 minutes. Serve hot.
- detailed description
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In a large bowl, combine the onion powder, garlic powder, allspice, thyme, black pepper, nutmeg, and cinnamon.
In a separate bowl, mix together the olive oil, onion, celery, bell pepper, garlic, and tomato paste.
Make sure all the vegetables are chopped into small, even pieces.
Add the chicken to the bowl with the spice mix and mix until the chicken is evenly coated. Make sure all of the chicken pieces are evenly coated with the spice mix.
In a large pot, heat the olive oil over medium-high heat. Add the onion, celery, bell pepper, and garlic. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
Add the tomato paste and mix together. Cook for an additional 2 minutes.
Add the chicken and mix together. Cook for 5 minutes, stirring occasionally.
Add the chicken stock and bring to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
Add the parsley, tomatoes, and potatoes. Simmer for an additional 15 minutes. Serve hot.
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