Paniki-inspired Chicken Stew with Island Flavors

Ingredients

While the original Paniki dish from Indonesian cuisine traditionally uses bat meat, this adaptation replaces it with chicken to suit the preferences and availability of ingredients in the United States Virgin Islands. Additionally, the Virgin Islands version incorporates local vegetables and Caribbean spices, such as thyme and Scotch bonnet peppers, to infuse the dish with the vibrant flavors of the region. We alse have the original recipe for Paniki, so you can check it out.

• 1.5 lbs (680g) chicken, cut into pieces 1.5 lbs (680g) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 Scotch bonnet pepper, seeded and minced 1 Scotch bonnet pepper, seeded and minced
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 medium yams, peeled and diced 2 medium yams, peeled and diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 cup (150g) okra, sliced 1 cup (150g) okra, sliced
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 20g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 26g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté until the onion is translucent and fragrant.
2. 2.
   Add the chicken pieces to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the turmeric powder, paprika, dried thyme, and ground allspice over the chicken. Stir well to coat the chicken evenly with the spices.
4. 4.
   Add the minced Scotch bonnet pepper, coconut milk, and chicken broth to the pot. Stir to combine.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 30 minutes, or until the chicken is cooked through and tender.
6. 6.
   Add the diced yams, bell peppers, and sliced okra to the pot. Stir to incorporate the vegetables into the stew.
7. 7.
   Cover the pot again and simmer for an additional 15-20 minutes, or until the vegetables are tender.
8. 8.
   Season the stew with salt and pepper to taste. Squeeze the lime juice over the stew and stir gently.
9. 9.
   Remove from heat and let the stew rest for a few minutes before serving.
10. 10.
    Serve the Paniki-inspired Chicken Stew with Island Flavors hot, accompanied by steamed rice or crusty bread.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.
• Scotch bonnet pepper — Use gloves when handling and mincing the pepper to avoid skin irritation. Adjust the amount according to your desired level of spiciness.

Tips & Tricks

• For an extra burst of flavor, marinate the chicken in the spice mixture for 1-2 hours before cooking.
• If Scotch bonnet peppers are not available, you can substitute with habanero peppers for a similar level of heat.
• Adjust the amount of spices and peppers according to your personal taste preferences.
• To make the stew thicker, you can add a tablespoon of cornstarch mixed with water and stir it into the stew during the last few minutes of cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Paniki-inspired Chicken Stew with Island Flavors in deep bowls, garnished with fresh cilantro leaves. Accompany it with steamed rice or crusty bread to soak up the flavorful broth.

Presentation advice

To enhance the presentation, arrange some sliced lime wedges on the side of each bowl. The vibrant colors of the vegetables and the aromatic steam rising from the stew will make it an enticing dish to serve.