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Caribbean Chicken Stew

1 review
Total Time
Prep: 25 min. + marinating Cook: 6 hours

By Taste Of Home Editorial Team

Recipe by Joanne Iovino

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 23, 2022

I lived with a family from the West Indies for a while and enjoyed watching them cook. I lightened up this Caribbean chicken stew by leaving out the oil and sugar, removing the skin from the chicken and using chicken sausage. It's just as good. —Joanne Iovino, Kings Park, New York

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Caribbean Chicken Stew Tips

What is browning sauce?

Browning sauce is an ingredient used to add flavor and brown color to recipes. It's used in this Caribbean chicken stew to enhance the color traditionally provided by brown sugar. You can make your own browning sauce at home or find it in the grocery store near the broth and gravy.

How can you make Caribbean chicken stew your own?

To make this a more traditional Caribbean-inspired recipe, leave the skin on the chicken thighs, use traditional andouille sausage and brown the chicken in oil and brown sugar.

What can you serve with Caribbean chicken stew?

While this Caribbean chicken stew recipe is served with white rice, feel free to mix things up and serve it with jerk-seasoned potatoes, tostones or pumpkin plantain mash.

—Alicia Rooker, RDN, Taste of Home Senior Recipe Editor/Tester
Test Kitchen Approved

Caribbean Chicken Stew

1 review
Prep Time 25 min
Cook Time 6 hours
Yield 8 servings

Ingredients

  • 1/4 cup ketchup
  • 3 garlic cloves, minced
  • 1 tablespoon sugar
  • 1 tablespoon hot pepper sauce
  • 1 teaspoon browning sauce, optional
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon pepper
  • 8 bone-in chicken thighs (about 3 pounds), skin removed
  • 1 pound fully cooked andouille chicken sausage links, sliced
  • 1 medium onion, finely chopped
  • 2 medium carrots, finely chopped
  • 2 celery ribs, finely chopped
  • Hot cooked rice, optional
Text Ingredients

Directions

  1. In a bowl, combine ketchup, garlic, sugar, pepper sauce and, if desired, browning sauce; stir in seasonings. Add chicken thighs, sausage and vegetables. Cover; refrigerate 8 hours or overnight.
  2. Transfer chicken mixture to a 4- or 5-qt. slow cooker. Cook, covered, on low until chicken is tender, 6-8 hours. If desired, serve with rice.

Nutrition Facts

1 serving: 309 calories, 14g fat (4g saturated fat), 131mg cholesterol, 666mg sodium, 9g carbohydrate (6g sugars, 1g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.

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