Haitian Black Chicken Stew

Ingredients

• 2 lbs (900g) chicken, cut into pieces 2 lbs (900g) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 tablespoons browning sauce or burnt sugar 2 tablespoons browning sauce or burnt sugar
• 2 sprigs of thyme 2 sprigs of thyme
• 2 cloves 2 cloves
• 1 Scotch bonnet pepper, whole 1 Scotch bonnet pepper, whole
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chicken pieces and brown them on all sides. Remove the chicken from the pot and set aside.
3. 3.
   In the same pot, add the onion, garlic, and bell pepper. Sauté until the vegetables are softened.
4. 4.
   Add the diced tomatoes and tomato paste. Cook for a few minutes until the tomatoes start to break down.
5. 5.
   Return the chicken to the pot and pour in the chicken broth.
6. 6.
   Stir in the browning sauce or burnt sugar, thyme sprigs, cloves, and Scotch bonnet pepper.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Bring the stew to a boil, then reduce the heat to low and simmer for about 1 hour, or until the chicken is tender and the flavors have melded together.
9. 9.
   Serve the Haitian Black Chicken Stew hot with rice or plantains.

Treat your ingredients with care...

• Browning sauce or burnt sugar — If you can't find browning sauce, you can make your own by caramelizing sugar until it turns dark brown. Be careful not to burn it.
• Scotch bonnet pepper — Adjust the amount of pepper according to your spice preference. Remove the seeds for a milder flavor.

Tips & Tricks

• For a richer flavor, marinate the chicken in the spice mixture overnight before cooking.
• If you prefer a thicker sauce, you can remove the chicken from the pot once it's cooked and simmer the sauce on medium heat until it reaches the desired consistency.
• Adjust the spiciness by adding more or less Scotch bonnet pepper.

Serving advice

Serve the Haitian Black Chicken Stew with a side of fluffy white rice or fried plantains. Garnish with fresh cilantro or parsley for a pop of color.

Presentation advice

Serve the stew in a deep bowl, allowing the dark and velvety sauce to take center stage. Place a piece of chicken on top and sprinkle with chopped herbs for an elegant touch.