Caribbean Gulyás

Ingredients

While the original Hungarian Gulyás is traditionally made with beef, paprika, and root vegetables, our Caribbean adaptation incorporates the use of tropical ingredients such as coconut milk, scotch bonnet peppers, and exotic spices. This infusion of flavors adds a unique twist to the dish, giving it a delightful Caribbean flair. We alse have the original recipe for Gulyás, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 scotch bonnet pepper, seeded and finely chopped 1 scotch bonnet pepper, seeded and finely chopped
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons Caribbean curry powder 2 tablespoons Caribbean curry powder
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 28g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the chicken pieces to the pot and cook until they are browned on all sides.
3. 3.
   Stir in the scotch bonnet pepper, red and green bell peppers, and diced tomatoes. Cook for an additional 5 minutes.
4. 4.
   Sprinkle the Caribbean curry powder, ground allspice, dried thyme, bay leaf, salt, and pepper over the ingredients in the pot. Stir well to coat everything evenly.
5. 5.
   Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it cook for about 30 minutes, or until the chicken is tender and cooked through.
6. 6.
   Remove the bay leaf from the pot and adjust the seasoning if needed.
7. 7.
   Serve the Caribbean Gulyás hot, garnished with fresh cilantro. It pairs perfectly with rice or Caribbean-style flatbread.

Treat your ingredients with care...

• Chicken — Ensure the chicken is fully cooked by checking its internal temperature with a meat thermometer. It should reach 165°F (74°C).
• Scotch bonnet pepper — Handle with caution and use gloves when handling the pepper, as it is very spicy. Adjust the amount according to your desired level of heat.

Tips & Tricks

• For an extra burst of flavor, marinate the chicken in a mixture of Caribbean spices and lime juice for a few hours before cooking.
• If you prefer a milder version, remove the seeds from the scotch bonnet pepper before adding it to the dish.
• Serve the Caribbean Gulyás with a squeeze of fresh lime juice for a tangy twist.
• Feel free to add additional vegetables such as sweet potatoes or plantains for added Caribbean flair.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.

Serving advice

Serve the Caribbean Gulyás hot, accompanied by fluffy white rice or traditional Caribbean-style flatbread. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Present the Caribbean Gulyás in a vibrant and colorful bowl, allowing the rich colors of the dish to shine through. Sprinkle some chopped cilantro on top for an added touch of freshness.