Notes: Stewed chicken is common throughout the Caribbean with each locale having its own variation. This recipe was whipped up by Connie one day for some guests who could not eat curry. Connie learned this recipe from her mother when she was a little girl in Guyana so the recipe was prepared from memory. As it turned out, the stewed chicken was a huge hit. We hope you like it too!
2 Pounds of chicken (We used skinless/boneless thighs)
10 Seasoned peppers (or 1 bell pepper)
2 Tablespoons vegetable, coconut or olive oil
4 Tablespoons white sugar
4 Ounces tomato paste
1 Juice of lime
1 Bulb of garlic, chopped
1 Large onion, diced
½ Cup of coconut milk
Salt to taste
Cut chicken into small pieces and season with salt, garlic, onion, and seasoned peppers. Let chicken marinate for 30 minutes or more. Overnight is best.
In a large pot, heat oil, add sugar, and brown for 3 minutes or until brown. Add chicken and tomato paste and coconut milk.
Cover and cook on medium heat for about 30 minutes or until chicken is tender.
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