Caribbean Stewed Chicken with Red Kidney Beans 🍗

Caribbean Stewed Chicken with Red Kidney Beans 🍗

Hello Everyone!

I hope you are all having a great week. Today on the blog I am bringing you another recipe, Caribbean Stewed Chicken with Red Kidney Beans 😋. Absolutely delicious and a quick go to meal for the week. I have been making this for a while now and I must say I love me some Caribbean food. Caribbean food is very flavorful, spicy and of course delicious yum yum yum! Music to my stomach especially that oxtail and some rice and peas! 😍

Anyway! back to the recipe for the day lol it serves well with Rice, Roti or Pasta. As always it’s super easy, and fast to prepare, just the way I like my food. It requires little attention in the beginning but eases out in the end.

Now let’s get to it!

Caribbean Stewed Chicken with Red Kidney Beans

June 24, 2017
: 5
: 10 min
: 30 min
: 40 min
: Medium


  • 2 pounds of Chicken drumsticks
  • 1 Can of Red Kidney Beans
  • 1 and ½ tbsp of Brown Sugar
  • 2 tbsp of Vegetable Oil
  • 1 tbsp of Ketchup
  • 1 Scallion (chopped)
  • 1 Onion (chopped)
  • ½ tsp smoked paprika
  • ½ tsp of Black Pepper
  • ¼ tsp of curry
  • ¼ tsp of Ground Ginger
  • ½ tsp of Thyme
  • ¼ tsp of Rosemary
  • 3 cloves of Garlic (minced)
  • 1 fresh tomato (chopped)
  • Scotch bonnet pepper (2 ,halved)
  • 3-4 drops of Worcestershire Sauce
  • 2-3 Cups of Water (depending on the quantity of the sauce you want)
  • Parsley
  • Salt
  • Step 1 Season Chicken with ingredients except water, canned beans, vegetable oil and brown sugar. Marinate overnight or an hour before cooking. (If you do not like a lot of heat, remove the seeds from the scotch bonnet pepper or use just 1). PS: add salt according to preference but be careful as beans comes with a lot of salt).
  • Step 2 In a pan or pot, heat oil on medium high heat. Add sugar and stir well continuously to avoid it sticking to the pot. Stir sugar until it melts into liquid and you get a dark golden brown color NOT BLACK (black means burnt).
  • Step 3 Add seasoned chicken and stir well to coat chicken with the caramelized sugar (Leave some marinade in the bowl). Place the lid on the pot, reduce the heat to medium low and allow to cook for 6-10 minutes and the chicken will produce its own juices naturally.
  • Step 4 Remove lid, bring up the heat to allow the liquid burn off, this intensifies the flavor of the sauce. Add water to marinade left in the bowl, mix and add to chicken.
  • Step 5 In a different bowl, save some of the water from the beans can and set aside. Rinse beans with water.
  • Step 6 Close pot and cook on medium low for 10 minutes or until chicken is properly cooked. Taste for salt and adjust seasoning if needed. Add beans and ¼ cup of reserved beans water and cook for an additional 5-8 minutes. PS: Adding the beans water is optional, I add this because a lot of the flavor from the beans is in the soaking water. However, if your sauce is already properly seasoned becareful with the beans water because it contains a lot of salt.
  • Step 7 If you find the sauce a bit loose, turn up heat to thicken the sauce. Be careful so you do not burn the sauce. Also note that the sauce thickens as it cools. Garnish with Parsley, I used parsley flakes in this dish.
  • Step 8 Your food is ready.
  • Step 9 Serve with Rice, Pasta or Roti
Recipe adopted from CaribbeanPot. and has been revamped in time for more intense flavors to soothe preference.

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