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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

Peri Peri Chicken (better than Nandos)

13 Comments on Peri Peri Chicken (better than Nandos)

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After my birthday dinner at Nandos compliments of Indy, I came back with an urgency to give Peri Peri chicken a try. While not a “Caribbean” dish I feel it’s a dish we would definitely relate to, due to our connection to Africa and Portugal. The Peri Peri chicken at Nandos was good, however I found a true ‘depth’ of flavor was missing and the ‘promise’ of heat fell short. Yes, as a son of the Caribbean I do appreciate a bit of heat. So here’s my take on Peri Peri chicken.

You’ll Need…

1/3 cup vegetable oil
1/2 teaspoon sea salt
5-8 sprigs thyme
1 lemon (juice)
4 cloves garlic (crushed)
1/3 cup red wine vinegar
3-5 bird’s eye pepper
1 teaspoon hot smoked paprika
2 Fresno or Sandia peppers (1/4 bell pepper will work)
2 whole chicken (cut in half)

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.

If using a blender or food processor, place all the ingredients (except the chicken) in it and pulse until you have  a relatively smooth paste. In my case I added the thyme (leaves), salt and  peppers (rough chopped) in my mortar and using the pestle I crushed it a bit chunky. I then add the other ingredients and gave it a good mix.

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I used a large bowl.. then transferred to a strong zipper bag. Trim off the excess fat off the chicken, make sure they are free of feathers and clean. Then pour on the marinade and mix well. Place the bag with the seasoned chicken in the fridge (on a plate in case there is a leak in the bag). For best results keep it marinating overnight and try to toss it around a couple times before you head off to bed.

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I like my marinades a bit chunky, but feel free to pulse until a bit smoother if you want. The next day I removed the bag out of the fridge before I went to get my coal fire going, so the chicken would come back up to room temperature before we placed them on the grill. For juicy chicken I’d recommend grilling these over an indirect heat source. Basically away from direct contact with the heat.

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With the chicken on the outskirts of my fire, I placed the remaining marinade from the zipper bag in my metal grilling pan over the direct flame to gently cook it. I used this to baste the chicken pieces as they grilled. If you’re using the leftover marinade to baste the chicken and you have no means/plans to cook it, remember to stop basting after about an hr so you have enough time to cook off the raw marinade which has been in contact with the chicken.

Remember to flip the chicken pieces and shift them around so each piece is in the direction of the heat source. I HIGHLY recommend using a coals fire for maximum flavor. Yes a propane grill with work and you can also do this Peri Peri chicken in the oven (leave a comment below if you’d like the oven instructions).

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Since I had a wonderful fire going I also roasted off some tomatoes and scotch bonnet peppers for a quick Tomato Choka. In total it took about an hour and forty (1hr 40 mins – covered) to grill off the chicken pieces. Now this will change depending on the size of your chicken pieces, the temperature of your grill and how close to the heat source you place the chicken pieces.

Do remember to baste occasionally with the leftover marinade. The last 10 15 minutes you can go directly over the flame to get the skin somewhat crispy. We purposely left on the skin to help protect the chicken from drying off while they grill and the rendering of the skin/fat will moisten the chicken at the same time.

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As we continue the annual #JulyMonthofGrilling I do hope you give this Peri Peri Chicken a try, it’s succulent, packed with flavors and very simple to put together. Who needs Nandos when you can make your own and be in full control.. especially the salt which I personally think Nandos was a bit heavy with.

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Being second only to the English as slave traders, the Portuguese appeared in Trinidad at a much earlier date than is generally supposed. In the 17th and 18th century, the small Spanish colonies that settled from time to time were supplied with slaves by these Portuguese traders whose headquarters were in Brazil. The north and east coasts of Trinidad had large plantations which were also used as slaves depots.

The first Portuguese colonisation made no roots in the islands and never got beyond the fringe of coastline. They mostly traded in slaves and shipped whatever produce these slaves grew while at the coastal depots to Europe in slave trading vessels, going back across the Atlantic for another load of human cargo. With the slowing up and eventual abolishment of the slave trade, these Portuguese settlement disappeared from the island.

The second colonisation—that which is the origin of the Portuguese community of today— occurred under more credible circumstances. It was comprised of refugees who had fled the island of Madeira in the 1850s. They were Protestant, and the religious persecution begun by the Lisbon government at the instigation of the Catholic church had become alarmed at the inroads made in a former stronghold of the faith by Scottish Presbyterians. Excerpt: The Portuguese in Trinidad by Jean de Boissiere

Meat & Poultry

Summer Chicken Chow Delight.

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chicken chow recipe (7)

With the success of the Pork Chow recipe I shared prior to the summer, I thought I’d share a quicker version using rotisserie chicken one can pick up at most supermarkets, being that it’s a great party food idea when visiting friends. As with the pork chow recipe, it’s based on the traditional method of making the spicy pickle usually with mango or other tart fruits. Typically I’d classify this as ‘cuttas’ or drinking food, usually served alongside adult beverages, but it’s just as great a side dish for your dinner.

You’ll Need…

1 roasted chicken (cut into pieces)
1 lemon
2-4 tablespoon water
1 scotch bonnet pepper
pinch sea salt
1/4 teaspoon black pepper
1 clove garlic
3 scallions
2-3 tablespoons chopped cilantro
drippings from roasted chicken (if there’s any)

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Finely chop the cilantro, scotch bonnet pepper (remember to avoid the seeds and white membrane around the seeds if you’re concerned about the raw heat and to wash your hands with soap and water after handling such hot peppers), scallions and you can either crush the garlic or chop it finely as well. Put in all in a bowl, along with the water, salt, black pepper and the juice of the lemon (btw lime juice will work great as well). A good idea is to cut the scotch bonnet pepper into big pieces so people can easily identify them.. so as to avoid it if necessary. Place it all in a bowl and give it a good mix…set aside.

Allow the chicken to chill in the fridge for about 20 minutes so it firms up a bit (makes chopping easier), then cut into small pieces. You can keep or remove the skin.. with rotisserie chicken I find that the skin is quite attractive to some people, so I left it on. It’s now time to assemble the chicken chow. BTW, if you click on Recipe Index at the top we have a couple recipes for roasted chicken if you choose to make your over chicken from scratch.

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Pour the marinade over the chicken pieces and gently mix it to combine all the flavors. That’s it!

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You can allow it to marinate in the fridge for about 30 minutes to really absorb the flavors of the marinade or serve immediately. The goal of ‘chow’ is to be spicy, but you can certainly tailor it to your own liking. I forgot to mention that should you have any dripping in the container the chicken came in, add that to your marinade for extra flavor!