Red Stew Chicken (Edit recipe)

This Red Stew Chicken is a childhood favorite. It is tomato based and has a distinct red color, therefore “red stew.” My mom made this stew and often served it with roti for breakfast. You can find this recipe in Caribbean Paleo!

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	442
Fat:	27 g
Carbohydrates:	8 g
Protein:	44 g
Cholesterol:	180 g
Sodium:	481 mg
Fiber:	0 g
Sugars:	2 g
Calculated per serving.

by Althea Brown

View original recipe

Serves: 4

Ingredients

Basic Green Seasoning (you'll need 1/4 cup for the recipe)

1/2 Yellow Onion
6 cloves Garlic
2 Green Onion (Scallion)
1/4 cup Cilantro, (30mg)
2 sprigs fresh Thyme
2 sprigs Parsley, (2 stems)

Stew

2 lb Skin On Chicken Drumstick, and skin on, bone-in chicken thighs (907 g)
1 tsp Kosher Salt, divided
2-3 Tbsp Extra Virgin Olive Oil, (30-45 ml)
1 Onion, large, sliced
4 cloves Garlic, grated (16 g)
6 Tomato, diced (500g)
1/4 cup Tomato Paste, (66 g)
2 cups Water, (480 ml)
4 sprigs fresh Thyme
2 Green Onion (Scallion), thinly sliced

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add the onion, garlic, scallions, cilantro, thyme and parsley to a food processor and blend until smooth (about 30 second). Clean and prep the chicken. Remove most of the skin from the drumsticks and all the skin from the thighs. Then pat the chicken dry.
Season the chicken with the Basic Green Seasoning and ½ teaspoon of kosher salt. Let it marinate for at least 30 minutes.
Heat a deep skillet over high heat. Add the olive oil and when it is hot, add the sliced onion and cook for about 1 minute, or until the onion starts to brown a little. Then add the garlic, diced tomatoes, tomato paste and ½ teaspoon of salt. Continue to cook, stirring often, until the tomatoes cook down and become mushy, about 3 minutes.
Add the seasoned chicken to the cooked-down tomatoes, in a single layer if possible. Let the chicken cook in the tomatoes, untouched, for about 1 minute. Flip the chicken pieces over and cook untouched for 1 minute. This allows you to fully combine the flavors of the tomato base with the seasoned chicken. Be careful not to burn the chicken or the tomatoes here, as this will change the flavor and color of the final dish.
Cook the chicken with the tomatoes for an additional 10 minutes, while continuing to stir or flip as needed to prevent burning. Then add the water, stirring to remove any stuck-on bits from the bottom of the pan. Add the sprigs of thyme, then spoon some of the sauce over the chicken, cover and continue to cook over high heat for 30 minutes, or until the chicken is cooked all the way through and the sauce thickened. Top with the sliced scallions and serve with Roti.