Authentic Bajan Brown Stew Chicken Recipe
Tutor: Join Mike Springer, award-winning Caribbean chef and owner of Big Mike’s Calypso Kitchen, Croydon
Join Mike, AKA Big Mike, as he shows us how to make a delicious, traditional Barbadian curry-like dish which serves 4 people. Combining tender chicken with warming spices and the deep, savoury flavours of Caribbean cooking, this dish is full of heart and heritage. It’s gently spiced, rich in flavour, made with everyday ingredients you’ll likely already have at home.
This simple, tasty recipe only takes 30 minutes to cook, making it a perfect mid-week meal, or easy dinner party recipe. Ideal if you'd like to try something new, or if you're missing the taste of your family's Caribbean cooking.
For that truly traditional feel, serve with roti, plain basmati rice or rice and peas.
You can find other Eat Well Week cookalongs on our special event page. If you enjoyed this cookalong, visit Recipes & Baking for more cooking content.
Preparation
Marinate chicken overnight if possible (this improves flavour!), set out your ingredients and equipment
Video time
50 minutes
- 8 skinless chicken thighs (or 4 medium breasts)
- 1 large red onion
- 4 spring onions
- 5 medium tomatoes
- 5 gloves of garlic, pressed and chopped
- 1 large sweet pepper
- A bunch of fresh thyme
- 250g basmati rice
- 1 can of kidney beans
- 1 can of coconut milk
- 3 tbsp blackened Cajun seasoning
- 2 tbsp soy sauce
- 3 tbsp tomato ketchup
- 5 tbsp olive oil
- Chopping board
- Non-stick frying pan
- Non-stick saucepan
- Mixing bowl
- Kettle with hot water
- Spatula
- Metal tongs (optional)
- Plastic gloves (optional for seasoning the chicken)
- Place chicken thighs in a bowl and cover with 3 tbsp of blackened Cajun seasoning and the soy sauce. It’s best to use a glove for this bit: rub chicken with the marinade and put in the fridge overnight to marinate, if possible, as it really improves the flavour.
- Remove chicken from fridge and leave to stand until it reaches room temperature.
- Roughly slice onion, sweet peppers, spring onions and tomatoes. Press garlic bulbs and chop roughly.
- Heat oil in a large frying pan over a medium heat and carefully lay the chicken in the pan.
- Once the underside begins to caramelise and turn golden, flip over to brown the other side.
- Add the fresh thyme, onions peppers and spring onions and give all your ingredients a stir, sautéing the onions until they become translucent.
- Toss in garlic, tomatoes and ketchup, and a cup of hot water. Stir, lower the heat and allow your sauce to reduce for approximately 10-15 minutes.
- Add coconut milk & leave to simmer and reduce for 10 minutes or until sauce thickens.
- That’s it - Bajan Brown Stew Chicken within 30 minutes.
- Fantastic served with plain basmati rice or rice & peas.
See more from Eat Well Week 2021
Eat Well Week 2021 at the Virtual Village Hall is the perfect place to find simple, flavoursome, healthy dishes to make at home. TV chef Phil Vickery and a top team of talented professional chefs joined us to demonstrate every step. Whether you cook along live, ready for a tasty lunch, or catch up later with a delicious dinner in mind, you’re sure to enjoy some exciting new recipes.
