Caribbean Brown Stew Chicken with Rice & Peas
Tender chicken braised in a rich, savory brown gravy infused with Caribbean spices, served with fluffy rice and peas and crispy plantains. A weeknight version of the island classic, ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.
Step 2
Add chicken skin-side down and sear without moving for 3 minutes until golden brown.
Step 3
Flip chicken, then add diced onion and tomato paste; stir for 60 seconds until fragrant.
Step 4
Pour in broth, add thyme and scallions, bring to a boil, then simmer for 8 minutes until chicken is cooked through.
Step 5
While chicken braises, prepare rice and peas according to package directions or warm pre-cooked rice with canned peas.
Step 6
Serve chicken and brown gravy over rice and peas with fried plantains and steamed vegetables on the side.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- tongs
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