Lambros' kitchen travellog

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9. Anguila – Brown stew chicken

Let’s go to the Caribbean now! How about some chicken with rice? This worked surprisingly nice. While waiting for the chicken to cook, you can make the rice, here I’m providing both recipes.

9. Anguilla – Brown Stew ChickenDownload

Ingredients

  • 1 kg chicken thighs, bone in or boneless, cut into large chunks
  • 1 lime (juice) + extra wedges to serve
  • 2 tbsp soy sauce (or 1 tbsp soy + 1 tsp Worcestershire)
  • 1 tbsp brown sugar (for browning/caramelizing)
  • 2 tbsp rapeseed oil
  • 1 large onion, sliced
  • 3 garlic cloves, minced
  • 1 bell pepper, sliced
  • 2 spring onions, sliced
  • 1 tomato, chopped (or 150 ml crushed tomato)
  • 2 tsp fresh thyme leaves (or 1 tsp dried)
  • 1 tsp allspice (pimento) — optional but classic Caribbean
  • 1 small Scotch bonnet or 1 red chilli, whole (pierced) or minced to taste
  • 300 ml water or chicken stock
  • Salt & black pepper

Steps

  • Season: Toss chicken with lime juice, soy, thyme, allspice, salt & pepper. Marinate 10–20 min while you prep veg.
  • Brown sugar ‘browning’: Heat oil in a wide pot; add brown sugar and melt/stir until it foams and turns deep amber. Add chicken pieces and sear 2–3 min/side to coat in the caramel.
  • Build the stew: Add onion, garlic, bell pepper, spring onion, tomato and the whole pierced chilli. Stir 1–2 min.
  • Simmer: Pour in water/stock, bring to a simmer, cover and cook 20–25 min until chicken is tender and sauce glossy. Remove the whole chilli if used; adjust lime/salt.
  • Serve: Spoon over peas & rice (quick method below) with extra lime.

Quick Peas & Rice (Anguillian style side, ~20 min)

  • 1 tbsp oil · 1/2 onion (chopped)
  • 1 garlic clove (minced)
  • 1 tsp thyme
  • 1/2 tsp allspice
  • pinch chilli flakes
  • 150 g basmati or long grain rice
  • 400 g kidney beans or pigeon peas, drained & rinsed
  • 300 ml water + 100 ml coconut milk (or just 400 ml water)
  • Salt & pepper
  • Method: Sauté onion/garlic in oil 2 min. Add spices, rice and beans; stir 1 min. Pour in liquids, season, cover and simmer 12–14 min until rice is tender; rest 5 min, fluff.

Notes & swaps

Using brown sugar for ‘browning’ is a classic island shortcut if you don’t have bottled browning. Bone in thighs add flavour, but boneless is weeknight friendly. Scotch bonnet brings Anguilla heat; keep it whole for fragrance without too much fire.