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Meat & Poultry

Caribbean Stewed Chicken with Mushrooms and Green Olives

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In my humble opinion, nothing beats a classic pot of Caribbean stewed chicken; tender, juicy, and full of that signature island flavor. But yuh know me, always experimenting in the kitchen. One day, I tossed in some mushrooms and green olives, just for the vibe, and wow, what a tasty twist! The mushrooms soak up all that rich gravy, while the olives bring a nice briny punch that balances everything out. And since my girls don’t like olives, guess who gets to enjoy the whole pot in peace? Yep—me. Give this one a try, and don’t be afraid to make it your own.

Stewed chicken with mushrooms and olives in a silver saute pan resting on the stove

Ingredient Guide

  • Chicken (Legs and Thighs): Bone-in cuts are ideal for stewing, offering rich flavor and tenderness.
  • Caribbean Green Seasoning: A vibrant blend of herbs like scallions, thyme, garlic, and parsley.
  • Scotch Bonnet Pepper: A fiery chili pepper common in Caribbean cuisine. Use with caution, and remove seeds to reduce heat.
  • Worcestershire Sauce: Adds a tangy depth to the marinade.
  • Tomato Ketchup: Provides a touch of sweetness and acidity.
  • Brown Sugar: Used for caramelizing and adding a rich color and flavor to the stew.
  • Coconut Milk: Adds creaminess and a subtle sweetness to the dish.
  • Green Olives: Introduce a briny contrast that complements the savory elements.
  • Mushrooms: Their earthy flavor and meaty texture enhance the stew’s richness.

Shopping Made Easy

  • Chicken: Opt for bone-in legs and thighs for maximum flavor.
  • Caribbean Green Seasoning: Available in Caribbean markets, or make your own with fresh herbs.
  • Scotch Bonnet Peppers: Found in the produce section of Caribbean or Latin grocery stores.
  • Worcestershire Sauce: Check the condiments aisle; ensure it’s gluten-free if needed.
  • Coconut Milk: Available in the international foods section.
  • Green Olives: Look for pitted green olives in jars or cans.
  • Mushrooms: Fresh white or cremini mushrooms work well.

Cooking Notes from the Kitchen

  • Marination: Allow the chicken to marinate for at least 2 hours, preferably overnight, to absorb the flavors fully.
  • Caramelizing Sugar: Watch the sugar closely as it caramelizes to avoid burning, which can impart a bitter taste.
  • Simmering: After adding the coconut milk and water, simmer the stew gently to develop a rich, flavorful gravy.
  • Final Touches: Add the olives and parsley towards the end to maintain their texture and freshness.

Can I use boneless chicken for this recipe?

Yes, boneless chicken can be used, but bone-in pieces provide more flavor and richness to the stew.

How spicy is this dish?

The heat level depends on the amount of scotch bonnet pepper used. For a milder dish, use less pepper or remove the seeds.

Can I substitute the coconut milk?

If you’re not a fan of coconut milk, you can use chicken broth or water, but the stew will have a different flavor profile.

What can I serve with this stew?

This stew pairs wonderfully with steamed rice, rice and peas, or even mashed potatoes to soak up the delicious gravy.

Stewed chicken with mushrooms and olives in a silver saute pan resting on the stove
Print Recipe

Caribbean Stewed Chicken with Mushrooms and Green Olives

Cuisine: Recipe Keys: Gluten Free Non Vegetarian
Difficulty: Beginner Prep Time 20 mins Cook Time 45 mins Total Time 1 hr 5 mins
Servings: 4

Description

A hearty Caribbean stew where tender chicken is simmered with earthy mushrooms and briny green olives in a rich, coconut-infused gravy.

Ingredients

Instructions

Video

  1. Clean and trim the fat and skin from the chicken, and prepare to season. 

  2. In a large bowl, combine the chicken with Caribbean green seasoning, salt, diced onion, diced tomato, tomato ketchup, Worcestershire sauce, diced scotch bonnet pepper (if using), and black pepper. Mix well to coat the chicken evenly. Cover and refrigerate for at least 2 hours, preferably overnight.

  3. Heat the vegetable oil in a heavy-bottomed pot over medium-high heat. Add the brown sugar and stir continuously until it becomes frothy and turns a deep amber color.

  4. Carefully add the marinated chicken to the pot, including any marinade juices. Stir well to coat the chicken pieces with the caramelized sugar. Reduce the heat to medium, cover the pot, and cook for about 5 minutes.

  5. Uncover the pot and increase the heat to high. Cook until the liquid reduces and the chicken is evenly browned, stirring occasionally to prevent sticking.

  6. Add the sliced mushrooms to the pot and stir to combine. Cook for an additional 5 minutes on high heat, allowing the mushrooms to release their moisture. 

  7. Pour the water into the bowl used for marinating the chicken to collect any remaining marinade, then add it to the pot along with the coconut milk. Stir well, bring to a boil, then reduce the heat to low, cover, and simmer for 8–10 minutes, or until the chicken is fully cooked.

  8. Remove the lid and increase the heat to help thicken the gravy to your desired consistency. Taste and adjust salt if necessary.

  9. Add the green olives and chopped parsley to the pot. Stir well and cook for an additional 3–5 minutes.

  10. Serve hot over steamed rice or your preferred side dish.

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Gluten Free Meat & Poultry

Succulent Jerk Rotisserie Chicken.

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This past summer during our annual July Month Of Grilling, I shared this awesome recipe for what I believe is best way to roast a chicken on the grill. The self-basting achieved by having the chicken on a rotisserie, means you’d never have a dry and cardboard-like chicken. And your taste-buds will be excited by the punch the jerk marinade brings to the table. Tender, juicy and that awesome spice kick, means your family and guests will be asking for this jerk chicken for years to come.

You’ll Need…

2 whole chicken (about 2.5-3 lbs e)
2 scallions
5 sprigs thyme
1 scotch bonnet pepper
2 tablespoon soy sauce
1 tablespoon olive oil
2 tablespoon cane sugar (or brown sugar)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon allspice (pimento powder)
3 slices ginger
1 tablespoon fish sauce
3 lime leaves
2 cloves garlic
2 tablespoon parsley

For the grill…
– 5 sprigs thyme
– 4-5 cloves garlic
– lime leaves
– water
– 10-15 pimento (allspice) berries

Note! If doing this recipe gluten free, please go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Especially the Soy Sauce. You’ll notice that I used fish sauce and lime leaves.. that’s just my lil personal touch. Feel free to leave those out if you wish.

Clean, trim and prep the chicken. Then make the marinade with all the ingredients mentioned above (not the stuff for the grill). You may want to give everything a rough chop to make it easier for your blender or food processor to make the puree. You can make this as liquid or chunky as you want.

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Remember to wear gloves when handling the scotch bonnet and if you use your hands to rub the marinade onto the chicken. Additionally you can add more hot peppers if you want, and if you want to control the heat level a bit remove the seeds from the scotch bonnet. Paste the marinade all over (and inside) the chicken and allow to marinate for a couple hours (overnight will be best for max flavor).

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Watch the video below to follow along. Basically you need to set the chicken onto your rotisserie, then onto your grill. But try your best to have a low heat under the chicken and the main heat to the side (somewhat like indirect heat grilling). Place a pan under the chicken with the ingredients mentioned above. This will not only help flavor the chicken as they grill, it will help to prevent flare-ups from the fat dripping onto the flame source. Be sure to add more liquid as it dries up. You may want to secure the chicken with some kitchen string to make sure they are compact and evenly spaced above the heat source. A hanging leg or wing will cook much faster and may want to burn. As the birds roast they will self baste (dripping fat and it renders out), so don’t worry too much about that.

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After about an hour or so you may need to add a bit of water back to the pan.

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With the lid closed on the grill and depending on the size of your chicken it will take about 2 hours and 20 minutes or so to cook all the way through. I had the heat between 275-300 F in the event you’re wondering.

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Allow to cool for about 15 minutes before you carve these birds.. I know it will be tempting to not do so, but trust me. Additionally, be prepared for your neighbors inviting themselves over when they get a whiff of this jerk chicken. As always it was a pleasure sharing this taste of the Caribbean with you.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Meat & Poultry

Amazing Pineapple Jerk Chicken (cheat version).

3 Comments on Amazing Pineapple Jerk Chicken (cheat version).

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If you’re looking for the bold flavors of a good Caribbean Jerk Chicken, especially on a week-night when you’re just not in the mood for too much work in the kitchen – I got the perfect recipe for you. I call this my ‘cheat’ pineapple jerk chicken recipe and it’s requires little work and not too many ingredients. Now you will see me use prepackaged jerk seasoning, but if you’d like to make yours from scratch, check out my recipe for that @ Recipe Index!

You’ll Need…

3 heaping tablespoon jerk seasoning (your fav)
1/4 teaspoon black pepper
2 tablespoon dark soy sauce
1/2 scotch bonnet pepper (diced)
4 cloves garlic (diced)
1 can pineapple (chunky)
3 scallions (chopped)
6-8 sprigs thyme
1 heaping tablespoon brown sugar
1/4 cup orange juice
1 tablespoon olive oil
2 whole chicken (about 5 lbs total)

Note: I used two whole chicken which I cut into pieces. But you’re free to use any cut of chicken you like.

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This is insanely simple. Add all the ingredients into a large bowl and mix well. Try to bruise the thyme so it can release it’s flavor oils.

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Pour the marinade over the prepared chicken (I left the skin on, but removed all the fat I could find as the skin will help to protect the chicken from going dry in the oven). Allow this to marinate for at least 2 hours. That said, I didn’t wait. I went directly into a preheated 410 F oven on the middle rack. You’ll notice that I didn’t add any salt to the marinade, that’s because the store-bought seasoning will already have salt, plus I went in with soy sauce. That said, feel free to add a bit of salt if you want.

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Roasted uncovered on the middle rack in the oven for 1 hr and 15 mins and you’re left with an amazing pineapple jerk chicken to enjoy. Be sure to line your roasting pan with foil so clean-up is easy.

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Couple things.. if you find that the chicken isn’t as golden as you’d like it, you can always turn on the broil setting for a couple minutes. Also, depending on the size of your chicken pieces, it may take a bit longer to cook (larger pieces).

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Meat & Poultry Soups & Stews

Slow-Braised Coconut Oxtail Stew with Navy Beans

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As the chill of winter sets in, there’s nothing more comforting than a hearty, slow-cooked stew. This coconut-stewed oxtail dish brings together the rich, savory flavors of traditional Caribbean cooking with the creamy goodness of coconut milk. Once considered a ‘poor man’s’ meal, oxtails have become a sought-after delicacy, and this recipe showcases them at their best—tender, flavorful, and falling off the bone.

Stewed oxtails on a red soup pot on stove

Ingredient Guide

  • Oxtail: A flavorful cut of beef from the tail, known for its rich taste and gelatinous texture when slow-cooked. If unavailable, turkey neck can be a suitable substitute.
  • Scotch Bonnet Pepper: A fiery chili pepper common in Caribbean cuisine. Use with caution, and remove seeds to reduce heat.
  • Caribbean Green Seasoning: A blend of fresh herbs and spices, including scallions, thyme, garlic, and parsley. Adds depth and authentic Caribbean flavor.
  • Angostura Bitters: A concentrated bitters made from herbs and spices. Optional, but adds complexity to the dish.
  • Navy Beans: Small, white beans that become creamy when cooked. Soak overnight before using.
  • Allspice Berries: Also known as pimento, these berries impart a warm, clove-like flavor. Remove before serving.

Shopping Made Easy

  • Oxtail: Available at most butcher shops or international markets. Look for well-trimmed pieces with minimal fat.
  • Scotch Bonnet Peppers: Found in the produce section of Caribbean or Latin grocery stores. Habanero peppers can be used as a substitute.
  • Caribbean Green Seasoning: Often sold pre-made in Caribbean markets, or make your own using fresh herbs.
  • Angostura Bitters: Available in the cocktail mixers section of many supermarkets.
  • Navy Beans: Commonly found in the dry beans aisle of most grocery stores.

Cooking Notes from the Kitchen

  • Marinating: For best results, marinate the oxtails overnight to allow the flavors to penetrate deeply.
  • Browning Sugar: Watch the sugar carefully as it caramelizes to avoid burning, which can impart a bitter taste.
  • Oven Cooking: Ensure your pot is oven-safe, and check the stew periodically to maintain the desired liquid level.
  • Serving: This dish pairs wonderfully with rice and peas or steamed white rice to soak up the rich gravy.

What can I use instead of oxtail?

If oxtail is unavailable or too expensive, turkey necks are a great alternative. They offer a similar texture and absorb flavors well.

How spicy is this dish?

The heat level depends on the amount of scotch bonnet pepper used. For a milder dish, use less pepper or remove the seeds.

Can I use canned beans instead of dried navy beans?

Yes, canned navy beans can be used. Add them later in the cooking process to prevent them from becoming too soft.

Is it necessary to use Angostura bitters?

Angostura bitters add depth to the flavor but are optional. The dish will still be delicious without them.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Stewed oxtails on a red soup pot on stove
Print Recipe

Slow‑Braised Coconut Oxtail Stew with Navy Beans

Cuisine: Recipe Keys: Dairy Free Non Vegetarian
Difficulty: Intermediate Prep Time 20 mins Cook Time 3 hrs Total Time 3 hrs 20 mins
Servings: 6

Description

This coconut-stewed oxtail recipe combines the rich, savory flavors of Caribbean cooking with the creamy richness of coconut milk. Slow-braised until tender, the oxtails are infused with aromatic herbs and spices, making this dish a true island comfort food.

Ingredients

Instructions

Video

  1. In a large bowl, combine the oxtails with diced onion, grape tomatoes, diced scotch bonnet pepper, Caribbean green seasoning, salt, Worcestershire sauce, ketchup, black pepper, and Angostura bitters (if using). Mix well to coat the oxtails evenly. Cover and refrigerate for at least 2 hours, preferably overnight.

  2. Preheat your oven to 350°F (180°C). In a heavy, oven-safe pot, heat the vegetable oil over high heat. Add the brown sugar and stir continuously with a dry spoon until it melts, becomes frothy, and turns an amber color.

  3. Quickly add the marinated oxtails to the pot, including any marinade juices. Stir well to coat the oxtails in the caramelized sugar. Cover the pot and cook on medium heat for about 7 minutes.

  4. Remove the lid and increase the heat to high. Cook until the liquid reduces and the oxtails are evenly browned. This process enhances the flavor and color of the dish. to 350 degrees F (180 degrees C).

  5. Add the soaked navy beans (discard soaking water), chopped scallion, minced garlic, thyme sprigs, water, coconut milk, and allspice berries to the pot. Stir well and bring to a boil.

  6. Cover the pot and place it in the preheated oven. Bake for approximately 3.5 hours, checking occasionally to ensure there is enough liquid. If necessary, add up to 1/2 cup of water or coconut milk to maintain the desired consistency.

  7. Once the oxtails are tender and the beans are cooked, remove the pot from the oven. Discard the thyme sprigs and allspice berries. Skim off any excess oil from the surface. Garnish with chopped parsley and serve hot.

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Gluten Free Meat & Poultry

Caribbean Ginger Stewed Chicken With String Beans.

3 Comments on Caribbean Ginger Stewed Chicken With String Beans.

stew chicken with string beans (11)

This is a dish mom would always make on a Monday, when she would have leftover stewed chicken from Sunday’s massive lunch (well if my brother and I didn’t attack the chicken the evening before as we watched Knight Rider). The string beans or in some cases Bodi (yard bean) usually came from our little kitchen garden at the back of the house and I was somehow always involved in picking them. This time we’ll rock this from ‘scratch’.

You’ll Need…

3 lbs chicken (drum with thighs)
1 lb string beans (you’ll be safe with 2 lbs if you want more beans)
1 heaping tablespoon Caribbean Green Seasoning
1/4 teaspoon black pepper
3/4 teaspoon salt (adjust)
1/2 medium onion (diced)
1/2 scotch bonnet pepper (no seeds)
1 tablespoon tomato ketchup
Ginger (I used about a 1 1/2 inch piece)
1 teaspoon Worcestershire sauce
1 teaspoon veg oil
1 tablespoon brown sugar
1 cup water
6 grape tomatoes

Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Additionally, when handling such hot peppers as scotch bonnets, be sure to wear gloves and wash your hands immediately after with soap and water. Also note that the ginger will give this stew a peppery undertone as well.

The chicken was cut into 1 1/2 inch pieces, cleaned and most of the fat and skin removed. In a large bowl place the chicken, with the salt, black pepper, ginger, Caribbean Green seasoning, Ketchup, onion  and Worcestershire sauce. Mix well and allow it to marinate while you trim and cut the string beans. Cut off the tips and then trim into 1  – 1 1/2 inch pieces. Cover with cool water to keep fresh.

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With the ginger you can certainly grate it is so you won’t get a chunk of ginger when eating.. I luv getting bits of ginger so I julienne it in this recipe.  For the following step you may want to watch the video below.

Heat the veg oil on a high heat in a heavy pan. Then add the brown sugar and using a dry spoon, move it a around. It will start to melt, go frothy, then amber in color. Act NOW! Add the seasoned chicken to the pot. Yes you add everything. Mix well to coat the chicken pieces with the caramelized sugar. No the dish will NOT be sweet. If the sugar goes beyond amber (black) stop! Don’t proceed or you’ll have bitter tasting chicken.

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Turn the heat down to medium, place a lid on the pot and cook for about 5-8 minutes. It will spring a lot of natural juices. The next step in to infuse the chicken with the ‘stew’ flavor and give it a lovely golden color. Crank up the heat, remove the lid and burn off all the liquid.

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After about 4-6 minutes you should see the oil we started with at the bottom of the pot… it’s now time to add the trimmed string beans to the pot and stir well.

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Swish the cup of water in the same bowl you marinated the chicken to pick up any remaining marinade, then pour it into the pot with the chicken and beans. Bring this up to a boil, then reduce to a rolling boil. The goal is to fully cook the chicken and beans.

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After about 15 minutes, this should be ready. However, you must personalize this a bit. Taste for salt and adjust and there will be a bit of gravy on the bottom of the pot. You may burn that off completely (with lid off) or leave it to pour over your rice. In my case I gave it 3 minutes with the lid off.. this is where I added the tomatoes to the pot as I didn’t want them to over-cook.

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The perfect combo for this (besides hot Sada Roti) is hot rice.. steamed, boiled or done in your fav way. For me it’s boiled long grain par-boiled brown.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

 

Gluten Free Meat & Poultry

Amazing 1 Hour Caribbean Curry Goat (Power Pressure Cooker)

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I’m NOT a fan of pressure cookers as mom had us thinking from our childhood days that they were an accident waiting to happen. I guess someone in our village got injured when one exploded on her and that fear trickled though our entire community. Plus I find that when a pressure cooker is used, it does not develop the complex flavors slow cooking does. With all the requests for more recipes using pressure cookers, especially powered ones (supposedly safer now) I thought I’d put this one to a test.

You’ll Need…

3 lbs goat (with bones)
2 1/2 tablespoon curry powder (divided)
8 grape tomatoes (chopped)
4 cloves garlic (smashed)
1 small onion (diced)
1 scallion (chopped)
5 sprigs thyme
2 tablespoon chopped parsley
1 1/2 tablespoon veg oil
2/3 teaspoon salt (adjust)
1/4 teaspoon black pepper
1/2 scotch bonnet pepper (sliced)
1 cup water
2 slices ginger
6 pimento berries (allspice)
1 bay leaf
2 tablespoon finely chopped cilantro

Important: If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use which ‘could’ have flour as a filler.

I used bone-in goat meat (much better overall flavor IMHO) so I got my butcher to cut it into 1 inch pieces – your household knife will never cut it for you. Season with the salt, black pepper, 1/2 tablespoon curry powder, scallion, thyme, scotch bonnet pepper (no seeds unless you ant that KICK),  tomato, parsley and thyme. Mix well and marinate for a couple hours or overnight for best results (in the fridge). In my case I went in after about an hour or so and the results were decent.

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Lets get cooking. Turn on the power pressure cooker you’re using to the high setting, add the veg oil, then the garlic and onion. Stir and cook for about 30 seconds.. don’t burn the garlic. Followed by the remaining curry powder (I used my own blend – feel free to use a madras blend out of the Caribbean or anything you like). Stir well. We need to bloom the spices which makes up a curry powder and cook off the rawness of the curry or you’ll taste it at the end.

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The curry base will go darker, tend to clump and your kitchen will have that awesome scent of a good curry! After 3-4 minutes you can now add the seasoned goat to the pressure cooker – still on high and lid off. Yes, add everything.. then swish around the water in the same bowl to pick any marinade left back. Wait.. we’ll need this water soon. Sear the pieces of goat on the high heat for about 10-12 minutes.

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Now pour in the water, toss in the slices of ginger, bay leaf and pimento berries… stir well, shut the lid on the pressure cooker and make sure you follow the proper way to use your powered pressure cooker. In my case the Power Pressure Cooker XL I was using meant I had to align the venting to the ‘cook’ position. Set it for 45 minutes high and walk away.

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After 45-50 minutes vent the pressure cooker to release all the built-up pressure so you can SAFELY remove the lid. You will notice a couple things. there will be a bit of oil/fat on the surface and the gravy may be a bit runny. Using a ladle, skim off the fat and discard (don’t pour it down your sink).

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Let’s now put the finishing touches on this amazing curry goat. Turn the pressure cooker back on (high – uncovered) for 5-10 minutes, taste for salt and adjust to your liking – basically we’re trying to thicken the gravy. In my case it took about 4 minutes, since after removing all the fat off the top the gravy did already thicken on it’s own.

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Turn off the Instant Pot (if that’s the one you used), stir well and top with the cilantro. You’re done! Tasty fall off the bone curry goat in just over one hour.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2