Meat & Poultry

Throughout the Caribbean a version of Brown Stew or Stew(ed) Chicken will not only be found, but the technique or recipe for making said dish, will differ from island to island and home to home. As a Trinbagonian I never grew up seeing this dish made this way until I moved to Canada, at my Jamaican friend’s home and it was reinforced in my memory as I started to travel to Jamaica.

You’ll Need…

4 lbs chicken
3/4 teaspoon sea salt
1/2 teaspoon black pepper
1 tomato (diced)
2 scallions (chopped)
1/2 medium carrot (julienne)
1/4 red bell pepper (sliced)
1/4 yellow bell pepper (sliced)
1/4 green bell pepper (sliced)
1 scotch bonnet pepper (see note below)
1 1/2 tablespoon light soy sauce
1 1/2 tablespoon Caribbean browning
2 tablespoon tomato ketchup
3-4 tablespoon olive oil
1 tablespoon jerk dry rub
8 pimento berries (allspice) 4 cloves garlic
3 slices Ginger
1 tablespoon smoked paprika
2 cups water
2 tablespoon chopped parsley

Notes! May I recommend that you watch the video below to follow along, as additional questions you may have will be covered there. I used a variety of colors of bell peppers, but you may stick to one color if that’s all you have. I sliced my scotch bonnet pepper as I enjoy my brown stew chicken spicy, should you want to hold off using a spicy pepper fell free to do so. Additionally you can add the scotch bonnet as you add the water to the pot to braise the chicken, but float the pepper whole and do NOT break it. Fish it out before you turn off the stove and discard. you’ll get the flavors from the oils on the skin of the Scotch Bonnet without the raw heat.

I used a 50/50 combo of drumsticks and thighs, bone in but the skin and most of the fat were removed. Season with the black pepper, salt, dry jerk rub, paprika, pimento berries (allspice), Caribbean browning, onion, soy sauce, carrots, scallions, thyme, bell peppers, garlic, ginger and scotch bonnet. Give it a good mix.

Allow it to marinate for at least a couple hours or overnight if you have the time.

After it’s marinated, heat the oil in a deep pot on a medium flame. Shake the marinade off the chicken pieces and brown in the hot oil. We’re not trying to fully cook the chicken, but to simply give it some color. Do it in batches so you don’t crowd the pot. Reserve all the marinade in the bowl.

Give them about 8-10 minutes, be sure to flip them so they brown evenly.

Once you’re done browning the chicken, remove (and discard) all but 1 tablespoon of the oil we started with and add back all the chunky vegetables etc we marinated the chicken with, into the pot. In the same bowl we marinated the chicken, add the water and swish around.

3 minutes later it’s time to add back the browned chicken to the pot (including any juices) along with the water from the bowl we marinated the chicken in.

As it starts to come to a boil it’s time to add the tomato ketchup and the diced tomato. Reduce to between a simmer and rolling boil (med/low heat) to fully cook the chicken. I didn’t cover the pot (while you could), as I wanted a thick gravy at the end. Be sure to stir every 4-5 minutes.

After about 15-20 minutes (depending on how big the pieces of chicken were that you used) the chicken should be done, so it’s time to personalize things.

Taste and adjust the salt to your liking and determine if the gravy is as thick as you’d like. Keep in mind that the residual heat from the pot will further cook this as it cools.

While my Jamaican friend’s granny recipe was a little different the knowledge I gained from her was a true blessing. Over the years I’ve changed things around a little to personalize the outcome to my liking. Be sure to warn your dinner guests about the pimento berries (remove them before serving if you can, along with the springs from the thyme and ginger slices).

So what makes this Jamaican Brown Stew? To be honest, the only real difference from the Stewed Chicken I grew up eating Trinidad and Tobago, is we don’t normally add browning to the marinade as we caramelize brown sugar in the pot to start and carrots and bell peppers are not typically included. For more flavors in your Brown Stew, add a bit of Caribbean Green Seasoning and a bay leaf or 2 won’t hurt.

Cabbage With Jerk Chicken.

May 27, 2025October 29, 2023Leave a Comment

Leftover Jerk Chicken! “can you explain this leftover Jerk Chicken ting Chris? I’ve never had such” One of the comments I received when I first shared this recipe on Instagram. The simple answer to this question is, no one in my home appreciates Jerk Chicken Breast. Usually when I make jerk chicken I use an entire chicken (usually 2) which I butterfly and the leftover jerk chicken breasts are used in stir-fry, fried rice, topping for salads, noodle dishes, dips and in this case, Cabbage with jerk chicken.

You’ll Need…

1 Small Cabbage (chopped)
1 tablespoon olive oil
Jerk Chicken (leftovers chopped into pieces)
1/2 teaspoon black pepper
1 small carrot (match sticks)
1/2 bell pepper (sliced)
1 medium onion (sliced)
2 cloves garlic (smashed)
1/2 teaspoon salt (adjust)
3/4 tablespoon brown sugar

Notes! If doing this recipe gluten free please go though the full list of ingredients to ensure they meet with your specific gluten free dietary requirements. Especially take note of the jerk marinade you used in making your jerk chicken as many will have soy sauce and other ingredients which may contain gluten. My jerk chicken is always made spicy (until Zyair starts eating it), so to balance the heat, I added the brown sugar.

This is a very quick dish to put together so may I recommend that you prepare all of the ingredients in advance and please use the video below to follow along.

Heat the oil in a wide pan on a medium/low flame then add the pieces of jerk chicken and stir. This step will heat through the chicken and allow some of that jerk flavor to really stand out.

Once heated through (about 3-5 minutes) add the chopped cabbage (chopped to your liking and stir to coat with the jerk chicken flavor. It will wilt down as it cooks, so don’t worry too much about not having enough space in the pan.

Once the cabbage has wilted a bit, add the other ingredients and mix well.

You’re free to add any vegetables you like. Another reason for liking this type of dish.. you can clean out ends of vegetables you have in the fridge.

After about 5 minutes it’s time to personalize things. Once you’re happy with the doneness of the vegetables (I like a slight crunch), taste and adjust the salt.

Should you wanted to add a bit of soy sauce, more jerk marinade, a bit of Hoisin sauce or freshly chopped Scotch Bonnet for more heat, I’d do so as you were heating the jerk chicken at the start.

I used leftover jerk chicken breast (white meat), however any jerk chicken will work. All I suggest is to remove the meat off the bones first. While this is a CLASSIC side dish, my fav way to enjoy this cabbage with jerk chicken is as filler for sandwiches.

Meat & Poultry

How To Get A Rich Thick Curry Chicken Gravy.

May 27, 2025October 18, 2023Leave a Comment

Over the years I’ve shared many curry recipes, including ones where the main ingredient is poultry of some sort. However I’ve never addressed the mélange of struggles people tend to have in achieving a lovely thick sauce or gravy. This is NOT a Curry Chicken Recipe, but the focus is, getting you that ultimate curry sauce with your curry chicken.

May I recommend that you watch the video below to follow along, as the complete cooking of the curry chicken is covered and should you want a specific Curry Chicken Recipe << Click!

Season and marinate the chicken as you normally would.

On a medium flame, heat your oil (about 2 – 3 tablespoons) then add diced onion (large), garlic (9-12 cloves), 3 Pimento Peppers (diced) and 1 teaspoon black pepper. After a couple minutes, add a tablespoon of Caribbean Green Seasoning and stir well.

Once the onion is soft (about 4 minutes), add your favorite curry powder and cook for a further 3 minutes. In my case I added 3 tablespoons of curry. Be sure to stir so nothing burns. See the video where I share a tip on how to cut back on the amount of oil to use.

That step will bloom the spices which makes up the curry powder. With your heat still on medium, add 1 1/2 cups of water and bring to a boil. This step is to cook out the ‘rawness’ of the curry.

Add 2 medium tomatoes diced, along with 2 scallions diced. Should you want to make the Curry Chicken SPICY, add your fav hot pepper. I added a Scotch Bonnet pepper.

As this cooks down, add 1 tablespoon of Anchar Masala (see your local or online West Indian supermarket). If you can’t source Anchar Masala, add Garam Masala or extra geera (ground roasted cumin).

The goal now is to burn off all the liquid to created a thick slurry. In the video I explained that you’ll need for it to go until you can see the oil we started with and you can path the curry slurry with your spoon or spatula.

It’s now time to turn up the heat to medium high and start adding your seasoned and marinated chicken to the pot. Stir well! While this will work with white and/or boneless chicken, I get he best results with dark bone-in chicken (leg and thigh).

Bring to a boil (yes it will spring it’s own juices), cover the pot, reduce the heat to med/low and cook for 7-10 minutes.

At this point, add 1 1/2 cups of water (add more if you want even more gravy) and bring back to a boil to finish cooking the chicken. Medium low heat will ensure you have a steady bubble. FYI.. When I marinated my seasoned chicken I included salt.

After about 8 minutes after adding the additional water, I added chopped Shado Beni and 1 teaspoon ground roasted cumin (geera).

Time to personalize things. Taste and adjust the salt to your liking, make sure the chicken is cooked all the way through and decide if the sauce/gravy is to thick enough for you. Do keep in mind that it will thicken further as it cools. If you find that it’s runny, turn up the heat, lid off and cook further.

Tip! Try to use a heavy iron or glazed enamel pot, which will evenly distribute the heat.

By starting with the creation of the thick slurry at the start, you’re guaranteed to have a lovely curry sauce at the end.

Meat & Poultry

Stewed Chicken Liver.

May 27, 2025October 7, 2023Leave a Comment

Here’s yet another dish I’d never touch as a lil fella growing up on the islands, yet today it’s one of my favorite things to have with Dhal and Rice, with a side of Kuchela. We (my brother and 2 sisters) weren’t overly picky eaters as children, however we did make it a bit challenging for mom at times.

You’ll Need…

1 1/2 lb chicken liver
1 1/2 tablespoon olive oil
2/3 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Caribbean Green Seasoning
3/4 tablespoon Mushroom Soy Sauce (any dark soy sauce)
1/2 medium onion (diced)
1 medium tomato (diced)
2 cloves garlic (crushed)
1 teaspoon tomato ketchup
1 1/2 tablespoon chopped chives

Notes! Please use the video below to follow along as it’s loaded with tips which I may have missed to mention here. Additionally I’d like to mention that I washed the liver (after I cut into pieces) with the juice of 1/2 a lime and cool water. If doing this recipe gluten free, please go though the full list of ingredients to make sure they meet with your specific gluten free dietary requirements.

After having cut and washed the liver, it’s time to marinate it for 5 minutes with the Caribbean Green Seasoning, Salt, Black Pepper, Ketchup and Soy Sauce. I used Mushroom Soy sauce, but you may use any dark soy sauce with success. Should you want to add a 1/2 teaspoon of grated ginger, it will add a lovely flavor as well. Mommy would use Caribbean Browning sauce instead of the soy sauce, but my cupboard was bare… gotta make a trip to the Caribbean market soon.

On a medium heat, add the oil to a saucepan, followed by the onion and tomato. After 2 minutes, turn the heat to low and add the crushed garlic and cook for a further 2-3 minutes.

There’s no need to marinate the seasoned Chicken liver for too long. Once the onion is soft and tomato starts to melt, turn the heat back up to medium/high and add the chicken liver to the pan. Stir well. I added a splash of water (about 2 tablespoon) to the bowl I marinated the liver in to pick up any remnants of the marinade, then add it to the pan.

The liver will also release it’s own liquid, so may I recommend you don’t place a lid on the pan or we could easily over-cook the liver. That said, unlike some recipes you may come across which cook the liver until ‘pink’, I need mine cooked thoroughly.

Do remember to stir it a few times to make sure it cooks evenly.

After 5 minutes on that medium/high heat, it’s time to personalize things a bit. Decide if it’s cooked to your liking (cook longer if necessary), if you want gravy or not (mommy would do this dry), and taste and adjust the salt to your liking. At this point I added the chopped chives and cooked it for 2 minutes more to get rid of most of the liquid.

I find that finishing with the chives gives it a lovely garlic/onion flavor. But you can opt for parsley or Chadon Beni (culantro). Should you find it difficult to source Chadon Beni, you may use Cilantro (coriander). Keep in mind that it will further cook after you turn off the stove due to the residual heat in the pan.

You’ll notice that I didn’t use an Caribbean Sunshine (scotch bonnet), but you’re free to add some should you want a little heat in the finished stewed chicken liver. Add it with the onion and tomato at the start.

Meat & Poultry

Curry KFC.

May 27, 2025October 6, 2023Leave a Comment

Curry KFC! Yea, as a commentor on my Instagram Feed put it “Uncle Chris yuh running out of recipe ideas”. And while had he taken the time to watch the video, he’d never waste time with his comment. Yet for most I can understand the hesitation to take this recipe seriously. Well, until you gave it a test-drive in the kitchen.

You’ll Need…

2 tablespoon curry powder
1 1/2 tablespoon olive oil
4 cloves garlic (sliced)
1/4 medium onion (diced)
1 tablespoon Caribbean Green Seasoning
3/4 cup water (for the curry slurry)
1 teaspoon roasted geera (cumin)
5 medium potatoes (cut into smaller pieces)
3 1/2 cups water
4 leaves shadon beni (culantro)
peppers (optional) | 2/3 teaspoon salt
left over fried chicken (I used KFC)

Notes! May I recommend you watch the video below to understand the back story of this recipe and how my siblings and I grew up knowing this a regular part of mom’s repertoire in the kitchen. While I finished the dish with whole Bird’s Eye Peppers, you may leave that step out or should you want pronounced heat, add the pepper of your choice earlier in the cooking process cut into pieces. Should you not be able to source Culantro, cilantro (2 chopped tablespoon) will work.

In a small bowl create a slurry with the curry powder, onion, garlic, geera (ground roasted cumin) and water. Mix well to combine.

Heat the oil (any oil you prefer) on a medium flame, then add the slurry to the pot/pan, turn the heat to medium low as soon as it starts to boil and cook for 3-4 minutes, then turn up the heat to burn off that liquid until you get a thick paste and you can see the oil we started with.

At this point add the peeled/cubed/washed potatoes to the pan and stir well to coat. Add the water, bring to a boil and then reduce to a simmer. At this point you’d add the salt as well. As explained in the video most commercial fried chicken will have a high sodium content, so don’t go too heavy with salt. We can adjust at the end.

After about 20 minutes on that medium/low heat the potatoes should be fully cooked and starting to fall part. Add more water should you notice that it’s overly thick or you need more time to cook the potatoes to tender.

Add the pieces of KFC (I cut each typical piece in 1/2 and they were all white meat pieces). Stir well to combine and for the chicken to soak up the lovely curry gravy.

At this point I added the bird’s eye peppers whole (do NOT break or it will heat up the dish) along with the chopped Shado Beni (culantro).

Basically all you need to do is to heat up the fried chicken pieces, so you’ll only need about 4-5 minutes. The two ways you can personalize the dish. Taste for salt and adjust to your liking. And you get to decide how thick you wat the sauce or gravy. If you find it’s a bit runny, using your spoon crush some of the pieces of potato. However it’s important that you remember that as it cools it will thicken further.

Mommy would serve this with hot Sada Roti for us… and we NEEDED a LOT of gravy.. soup-like really. We’d also complain if the Roti was thick!

Meat & Poultry

Quick And Simple Jerk Pork Stir Fry.

May 27, 2025September 19, 2023Leave a Comment

I luv me some Jerk Chicken, and while Jerk Shrimp is underrated IMHO.. Jerk Pork is simply special (outstanding). Especially when it’s been marinated overnight in a wicked Jerk Marinade and grilled over charcoal or on my Traeger Smoker. You MUST allow things to happen low and slow though. With that said, I had some leftover Jerk Pork from the night before so I decided to clear out the fridge a bit and rock a wicked Jerk Pork Stir Fry.

You’ll Need…

1/2 lb jerk pork slices
1 1/2 tablespoon grape seed oil (optional)
2 cloves garlic (chopped fine)
1 medium onion (sliced)
3/4 red bell pepper (chopped)
3/4 orange bell pepper (chopped)
1 medium carrot (thin sliced)
2 stalks celery (with leaves)
3/4 teaspoon sesame oil
1 tablespoon chili crisp
1 tablespoon hoisin sauce
3/4 tablespoon dark soy sauce
2 scallions (chopped)
leaves of celery (chopped)

Notes! May I recommend that you follow along with the video below. Should you want this extra spicy, add any of your fav hot peppers or a dash of pepper sauce (hot sauce). The jerk marinade I used in grilling the pork had scotch bonnet peppers in it.

Further. Should you want to add grated ginger, sliced cabbage, mushrooms and zucchini to the stir fry, please do so. Additionally, you may add cooked noodles and have it become an outstanding one-pot meal.

Prep all the ingredients as the cook time will be fairly quick.

Heat the oil (use your fav oil) on a medium flame (I explain why I like using a wok), then add the celery (sliced), followed by the onion and garlic. Turn the heat down slightly so we don’t burn the garlic. Should you want to add grated ginger, do so now.

After 2-3 minutes, turn the heat back up to medium and add the peppers and carrot, along any other vegetable/s you feel like adding. Stir well and cook for 2 minutes.

Now go in with the Hoisin, Sesame Oil, Soy Sauce and Chili Crisp. Stir well and cook for another minute. I don’t usually add any salt as the jerk marinade I used along with the soy sauce is enough sodium for me. But later on you may add salt should you like (after tasting the completed dish).

In goes the thinly sliced Jerk Pork and cook until the pork is heated through. About 2-3 minutes on that medium flame.

Just before turning off the stove add the scallions and celery leaves and toss. The residual heat will warm those through and brighten up the overall stir-fry.

I’m not the biggest fan of sesame oil, so I went lightly, however you may adjust this to your liking. Should you be adding cooked noodles to the mix, may I suggest that you double up on the sesame oil, soy sauce and hoisin sauce. Oyster sauce is a great addition to this Jerk Pork Stir Fry as well.

Serve warm!