I once had stewed chicken at a Caribbean restaurant, and was blown away. I asked the waiter how it was made, and he said that the key was browning the chicken in brown sugar, and then stewing it in a coconut milk and tomato sauce. Well yeah, of course that’s going to be good. I’ve been making this home version of the dish ever since. It’s great with rice to absorb as much of the yummy coconut sauce as possible.
Guessipe
- 6 boneless skinless chicken thighs
MARINADE
- 3 green onions, diced
- 1/2 bunch cilantro, chopped
- 3 cloves garlic, minced
- 1/4 small onion (can use red, white, or brown), diced
- 1 tsp salt
- 1 tsp chicken bouillon
- 1/2 tsp pepper
SAUCE
- 1 TBSP olive oil
- 1/4 cup brown sugar
- 1 can coconut milk
- 1 tsp red pepper flakes
- 2 TBSP ketchup
- 2 TBSP butter
Mix all Marinade ingredients with the chicken. Let sit for at least 1 hour or as long as overnight.
Heat the brown sugar with the olive oil until the sugar is melted.
Brown the chicken in the melted sugar.
Add the coconut milk and red pepper flakes. Simmer 10 minutes.
Add the ketchup and butter. Simmer 30 minutes.
The chicken will be fall apart tender and there will be plenty of delicious coconut sauce that is great to eat over rice.
