Grenadian Stewed Chicken

Serves 4



8 chicken thighs deboned and diced


Ingredients for Seasoning chicken

1 tsp ground allspice

½ tsp ground clove

½ tsp ground nutmeg

1tbs fresh thyme leaves

3 cloves garlic, minced

2” piece fresh ginger root, grated

1 onion, finely chopped

1tbs soy sauce

1tbs Worcestershire sauce

1tsp ground black pepper

1/2tsp sea salt

1tbs olive oil


Ingredients for stew

1tbs oil

1tbs sugar

200ml chicken stock

1 whole scotch bonnet pepper

1 small green pepper, diced

1 small red pepper, diced

1 small yellow pepper, diced



  1. In a mixing bowl combine chicken and the ingredients for seasoning chicken together coating all of the chicken.
  2. Cover bowl with the seasoned chicken and leave in fridge for at least 2 hours or overnight in fridge.
  3. Place a saucepan onto medium heat, add oil and heat through add sugar and caramelise or brown, a medium colour.
  4. Add chicken pieces to saucepan, leaving aside the seasoning ingredients for the time being.
  5. Continue stirring chicken to allow an all over coating with the browning liquid.
  6. Continue cooking and stirring for about 5 minutes.
  7. Next add the set aside seasoning ingredients and cook for a further 5 minutes.
  8. Add the whole scotch bonnet pepper and chicken stock, bring to the boil and reduce heat and simmer for 15 minutes.
  9. After 15 minutes separate the chicken from the sauce and set aside in a separate bowl, then add the diced peppers and stir and reduce the sauce for a further 10 minutes on a high heat until its thickened.
  10. Add the chicken back into the pot and mix through.
  1. Remove from heat, adjust seasoning – salt.
  2. Serve with Rice and peas or plain boiled rice