Quirky Foodster
  1. Back

Mains

Dominican Stewed Chicken

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
35 min
Prep
40 min
Cook
6
Servings

Ingredients

  • 1.2 kg chicken pieces, bone-in, skin removed
  • 20 g brown sugar
  • 30 ml vegetable oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 sweet pepper, sliced
  • 1 medium tomato, chopped
  • 4 sprigs fresh thyme
  • 1 scotch bonnet pepper, whole
  • 250 ml chicken stock or water
  • to taste salt and black pepper, to taste

Method

  1. Season the chicken pieces with salt, pepper and half the thyme; marinate for at least 30 minutes.
  2. Heat oil in a large heavy pot over medium heat. Add brown sugar and cook until it melts and darkens to a deep caramel colour.
  3. Add the chicken pieces immediately, stirring to coat evenly in the caramelised sugar until browned on all sides, about 8 minutes.
  4. Add onion, garlic, sweet pepper and remaining thyme; sauté for 3-4 minutes.
  5. Stir in tomato, whole scotch bonnet pepper and stock. Bring to a boil.
  6. Reduce heat, cover, and simmer for 30-35 minutes until the chicken is tender and the sauce has thickened.
  7. Remove the scotch bonnet, adjust seasoning and serve hot over rice.

Introduction: Stewed chicken, browned in caramelised sugar and slow-cooked with herbs and vegetables, is one of the most widely eaten main dishes in Dominica, typically served over rice and pigeon peas at Sunday family lunches and celebrations alike.

Cultural Background: Stewed chicken, browned in caramelised sugar and slow-cooked with herbs and vegetables, is one of the most widely eaten main dishes in Dominica, typically served over rice and pigeon peas at Sunday family lunches and celebrations alike.

Tips: Do not walk away while browning the sugar — it moves quickly from caramelised to burnt within seconds.

Variations: Coconut milk can be stirred in for a richer, creamier sauce. Bone-in goat or pork can replace chicken using the same method.

Storage: Refrigerate in an airtight container for up to 3 days; freezes well for up to 2 months.

Reheating: Reheat gently on the stovetop over low heat, covered, adding a splash of water if the sauce has thickened too much.

Nutrition: Calories: 390 kcal | Protein: 36 g | Carbs: 10 g | Fat: 22 g | Fibre: 1 g

FAQs

Q: Why brown the sugar instead of just seasoning the chicken?
A: Browning the sugar first gives Dominican stewed chicken its distinctive deep colour and slightly bittersweet caramel flavour, which is the defining characteristic of the dish across the Eastern Caribbean.

Q: Is this dish spicy?
A: Keeping the scotch bonnet whole imparts fragrance and gentle warmth without significant heat; it can be omitted entirely for a milder dish.

© Arscale 2026