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Sweet Chicken Stew   HT  MC  West Indian 85mins plus marinating

Serves 4   Hot Poultry  Main Course  Dairy Free  Caribbean   West Indies



1 Onion, chopped 

3 Tomatoes, chopped

1 Stick Celery, chopped 

1 tbsp chopped Spring Onion 

3 tbsp freshly chopped Parsley 

2 Garlic Cloves, crushed 

1 teasp fresh Thyme Leaves 

1 tbsp Lime Juice 

2 tbsp Sweet Chili Sauce 

Salt and Black Pepper 

8 chicken Drumsticks, skinned 

2 tbsp Olive Oil 

2 tbsp Dark Brown Sugar 

480ml/16fl.oz. Chicken Stock

1 tbsp Tomato Paste 

1 Carrots

1 Lime, cut into wedges 





1.  Place brown onion, tomato, celery, spring onion, parsley, garlic, thyme, juice, sauce, salt and pepper in large bowl and mix well. Add chicken drumsticks, mix well to coat, cover and refrigerate overnight. 


2.  Heat the oil in large saucepan, add the sugar and cook over a medium heat until mixture begins to bubble. 


3. Meanwhile, remove the chicken from the bowl, reserving the marinade.


4. Add the drained chicken to the bubbling sugar mixture, turning to coat well on all sides.


5.  Add the stock, tomato paste, carrots and reserved marinade, mix well and bring to the boil. Reduce the heat, cover and simmer for 45 minutes.


6. Remove the lid and continue to cook over a medium heat for about 20 minutes, stirring from time to time,  or until the liquid has reduced by half. Take care not to let it burn.


Serve with the lime wedges.




More Chicken Recipes  |  General Prep & Cooking Times   |  More Caribbean Recipes


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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