Chicken Stew
A delicious Caribbean Chicken Stew that fits perfectly with rice and tostones.
Place <quantity>900<unit>g</unit></quantity> of chicken drumsticks in a large bowl
Peel and chop <quantity>1</quantity> red onion and add to the chicken bowl
Roughly chop <quantity>4<unit>stalks</unit></quantity> of celery and add to the chiken
Trim, remove the seeds and roughly slice <quantity>1</quantity> medium red bell pepper and add to the bowl
Medium dice <quantity>4</quantity> tomatoes and add to the bowl
Halve <quantity>2</quantity> limes and squeeze the juice into the bowl
Roughly chop <quantity>1<unit>bunch</unit></quantity> of coriander and add to the bowl
Add <quantity>1<unit>tbsp</unit></quantity> of garlic paste and <quantity>¼<unit>tsp</unit></quantity> black pepper powder
Add <quantity>½<unit>tbsp</unit></quantity> of dried oregano and <quantity>2<unit>tsp</unit></quantity> of salt
Mix vigorously and let the chicken rest at least 30m to marinate
Put <quantity>2<unit>tbsp</unit></quantity> of vegetable oil and sprinkle <quantity>2<unit>tbsp</unit></quantity> of sugar in a large pan over high heat. Caramelize the sugar
Transfer the chicken drumsticks to the pan without the vegetables and cook for 3m until seared
Turn the chicken and cook the other side for another 3m until sear
Add <quantity>½<unit>cup</unit></quantity> of tomato paste and <quantity>¼<unit>cup</unit></quantity> of water. Reduce the heat to medium-low
Add the vegetables from the marinade and stir to distribute evenly. Cook for 10m
Add <quantity>¼<unit>cup</unit></quantity> of halved pitted green olives. Turn the chicken from time to time
Add <quantity>½<unit>cup</unit></quantity> of water and stir
Cook for 10-15m until the sauce is reduced and thick
The chicken stew is ready!
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