Dominica-Style Creole Chicken Stew
A comforting chicken stew with tomato, thyme, and tender vegetables cooked down into a rich island-style sauce. It is hearty enough for dinner and has the bright, savory character typical of home cooking in Dominica.
Prep
25m
Cook
55m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 800gChicken Thigh (bone-in)
- 30mlVegetable Oil
- 140gOnion (finely chopped)
- 12gGarlic (crushed)
- 120gGreen Bell Pepper (sliced)
- 250gTomato (chopped)
- 40gTomato Paste
- 120gCarrot (cut into strips)
- 300gPotato (peeled and diced)
- 6gFresh Thyme
- 1pcsBay Leaf (whole)
- 700mlChicken Stock
- 20mlLime Juice
- 10gSalt
- 3gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a heavy pot over medium heat. Add the chicken thigh and brown it well on both sides.
- 02
Add the onion and cook until softened, then stir in the garlic and green bell pepper.
- 03
Mix in the tomato, tomato paste, fresh thyme, and bay leaf. Cook until the tomatoes begin to break down.
- 04
Pour in the chicken stock and season with the salt and black pepper.
- 05
Add the carrot and potato, then cover and simmer gently until the chicken is tender and the vegetables are cooked through and reaches 74°C (165°F).
- 06
Stir in the lime juice just before serving, then remove the bay leaf and serve hot.
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