Caribbean Black Chicken Stew

Ingredients

While the original Vietnamese Lẩu gà đen is known for its bold flavors and use of black chicken, the Caribbean adaptation replaces the black chicken with regular chicken and incorporates Caribbean spices and ingredients. The Vietnamese dish typically includes lemongrass, ginger, and fish sauce, which are substituted with allspice, thyme, and dark soy sauce in the Caribbean version. The result is a unique fusion of flavors that showcases the vibrant Caribbean culinary heritage. We alse have the original recipe for Lẩu gà đen, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, diced 2 onions, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 scotch bonnet peppers, seeded and minced 2 scotch bonnet peppers, seeded and minced
• 2 teaspoons allspice 2 teaspoons allspice
• 1 teaspoon thyme 1 teaspoon thyme
• 2 bay leaves 2 bay leaves
• 2 tablespoons dark soy sauce 2 tablespoons dark soy sauce
• 4 cups (950 ml) chicken broth 4 cups (950 ml) chicken broth
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 45g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the onions, garlic, and scotch bonnet peppers. Sauté until the onions are translucent.
3. 3.
   Add the chicken pieces and cook until browned on all sides.
4. 4.
   Stir in the allspice, thyme, bay leaves, and dark soy sauce. Cook for another minute to release the flavors.
5. 5.
   Pour in the chicken broth and bring to a boil. Reduce the heat to low and simmer for 30 minutes.
6. 6.
   Add the diced potatoes and carrots to the pot. Continue simmering for an additional 20 minutes or until the vegetables are tender.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Caribbean Black Chicken Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chicken — For a more authentic Caribbean flavor, you can use bone-in chicken pieces such as thighs and drumsticks. However, boneless chicken breast or a combination of both works well too.

Tips & Tricks

• For an extra kick of heat, leave the seeds in the scotch bonnet peppers. Adjust the amount according to your spice tolerance.
• Allow the stew to simmer on low heat for a longer time to enhance the flavors and tenderness of the chicken.
• Serve the stew with a side of coconut rice or traditional Caribbean bread for a complete meal experience.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the stew during the last few minutes of cooking.

Serving advice

Serve the Caribbean Black Chicken Stew hot in individual bowls, accompanied by a side of coconut rice or warm Caribbean bread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

To enhance the presentation, place a sprig of fresh thyme on top of each bowl of stew. Serve the stew in colorful Caribbean-inspired bowls or plates to showcase the vibrant flavors of the dish.