Caribbean Chicken Hotpot/Guisado De Pollo Al Estilo Caribeño

Here is a caribbean  inspired stew, which is easy to cook and prepare..


One 2 kg Chicken, jointed into around 8 pieces OR Chicken Thigh/Leg Pieces

1 Litre of Chicken Stock or to taste

2 Spring Onions

Half an Onion

 2 Crushed Garlic cloves

1 Tablespoon of Pimento/Jamaican Allspice Berries crushed

1 Small Bunch of Thyme

1 Small Bunch of Oregano

 1 Tablespoon of  Paprika

 2 Large Tomatoes

 Grating of Nutmeg

 2 Teaspoons of Coriander Powder

 Half a Bag of New Potatoes, halved and washed

 4 Large Carrots, peeled and sliced

 1 Birdseye Chilli chopped, or to taste

Salt and Black Pepper to taste


Firstly chop the whole chicken, or get your butcher to do so. Wash in lime juice/vinegar and water, drain and season.  Peel the carrots and chop, along with the onion and spring onions. Heat some oil in a pot, and fry the chicken, onions and carrots. Leave to fry for 10 minutes, and then  add the other seasonings and some stock. Add the potatoes and cook on a gentle heat for 40 minutes, or transfer to a slow cooker or casserole pot; It will take longer, probably for one and a half hours, or at least until everything is tender. Serve with Steamed Savoy Cabbage, Spinach, and if desired Mangetout. Enjoy!!!



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