Picture yourself walking into someone’s home and smelling the amazing aroma of spicy, sweet and tangy. This smell is drawing you closer to a pot of delicious tomato-based sauced dripped over juicy chicken. The sound of sizzling and bursts steamed rice dancing around your senses. There are a few dishes that you eat and stay with you forever.. and this Guyanese style stewed chicken recipe is one of them.
Sitting at the table of other great home cooks and admiring their stewed chicken is almost a hobby. I respect everyone’s take, spin and approach how they prefer this dish and there is no right or wrong way. It’s just a matter of preference.
I’ve tailored this recipe to flavors I personal enjoy. My approach or difference with this dish is actually not using brown sugar. Reason being is because I found the fresh tomatoes to be enough sweet. My taste buds lean more towards the strong savory flavor and using traditional ingredients from Guyanese-style stews.
Mouth-Watering Guyanese (West Indian) Style Stewed Chicken
Prep Time: 20 Minutes | Cook Time: 1.5 Hours | Total Time: 2 Hours
The Ingredients: What You’ll Need
- 2 lbs of chicken thighs (large diced)
- 1 large onion
- 2 cloves of garlic
- 1/2 of a habanero or scotch bonnet pepper
- 1 whole red sweet pepper
- 1 tablespoon of dry oregano
- 1/4 teaspoon of salt, or to taste
- 1/2 of a chicken bouillon (choice is yours, I like Maggie’s)
- 1/2 a packet of Sazon
- 1 teaspoon of black pepper, or to taste
- 1/2 cup of RedPack’s canned crushed tomatoes with basil and garlic
- 1 tablespoon of tomato paste
- Olive oil
*Tip: I like using a heavy and large aluminum pot for this dish.
Mouth-Watering Guyanese (West Indian) Style Stewed Chicken: The Step-By-Step
- In a frying pan, add olive oil and “fry” diced chicken thighs for no longer than 7 minutes until brown. Set aside.
- Note: The goal by doing this is to cut your cooking time to be much faster. Don’t worry, this part should not take no longer than 7-10 minutes.
- In a blender, combine onion, red pepper, garlic, habanero pepper and set aside.
- In medium-to-high heat, add olive oil to the pot (enough oil to cover the entire bottom). Once time elapses about ~3 minutes add your wet-blended seasoning in.
- Cook for ~5-6 minutes, then add chicken bouillon, oregano, black pepper and Sazon. Stir.
- Add RedPack’s canned crushed tomatoes & tomato paste. Cook for another ~10 minutes.
- Add browned chicken thighs and stir cooked seasoning
- Add 2 of water and cover lid slightly where you can see steam escaping. Cook for 20 minutes, and periodically sir every 6 minutes.
- NOTE: Lower heat slightly (the water should be a simmer)
- Add salt to taste
- NOTE: Be careful with salt, because the bullion has enough salt that you don’t need much.
Tip: If you find your sauce is burning, lower the heat and/or add water.