On my recent voyage to the Western Carribean via Carnival Cruise ship, I had the opportunity to enjoy some of the local cuisine. Particularly in Belize and Roatan, the stewed chicken was pretty amazing. I searched the web for a recipe and while I found plenty, they were all pretty different. So, I decided to take the parts of each that sounded good to me and concoct my own version (with a healthy twist, of course!)
The chicken we enjoyed in the Carribean was cooked and served on the bone but I substituted boneless, skinless chicken breast. The result didn’t suffer; the chicken was tender and full of mouth-watering flavor. I served it alongside baked plaintains and brown rice with beans. Probably should have made a salad to round out the meal, but c’est la vie.
My husband raved and my kid even asked to try the chicken and he will never try anything. Authentic or not, this Carribean-style chicken dish will definitely go into our regular meal rotation.
Healthy Western Carribean Chicken Recipe
1 lb of chicken breast
1 t paprika
1 t turmeric
1 clove garlic, crushed
1 t cumin
1 T Worcestershire sauce
1 T Bragg’s Liquid Amino Acids (or soy sauce)
¼ t dried thyme
¼ t salt (or to taste)
¼ t pepper
pinch of ground cayenne pepper
2 t coconut oil
½ c tomato sauce
½ c water
1. Cut up the chicken breast into large-ish pieces.
2. Mix paprika and turmeric together and rub onto chicken. Set aside.
3. In a small bowl, whisk together garlic, cumin, Worcestershire sauce, Bragg’s, thyme, salt, pepper, and cayenne.
4. Dump the mixture on the chicken, turn to coat and let this marinate for about 30 minutes.
5. In a large saucepan, heat the coconut oil over medium-high heat until hot.
6. Add the chicken and brown on both sides.
7. Add the tomato sauce and water, turn heat to low and cover to stew. Cook until internal temperature reaches 165 degrees. It should take about 12-18 minutes depending on the size of your pieces.
8. Serve with rice and beans, baked plantains, and salad. Enjoy!by