Brown stew chicken is a spicy Jamaican dish consisting of chicken pieces that are browned and simmered in a rich gravy made with onions, peppers, ketchup, and water. The dish is traditionally served with rice, peas, fried ripe plantains, and sliced tomatoes.
It is recommended to garnish it with finely chopped green onions.
MOST ICONIC Brown Stew Chicken
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Pica pollo refers to Dominican-style fried chicken that is often eaten with a side dish of fried plantains and paired with a refreshing beverage on the side — usually beer or Coke. The freshness of the chicken comes from lemon juice in which it is marinated, while the coating mostly consists only of flour, or rarely, cornmeal.
MOST ICONIC Pica pollo
Fricasé de pollo is a traditional chicken dish originating from Cuba. The dish is usually made with a combination of dark chicken meat (legs and thighs), garlic, onions, bell peppers, potatoes, olives, bay leaves, tomatoes, chicken stock, and spices such as cumin, coriander, turmeric, and oregano.
The meat is cooked in tomato sauce with all the other ingredients until the potatoes become fully cooked. Once done, fricasé de pollo can be eaten on its own or accompanied by rice or Cuban bread for mopping up the sauce. Although this is the most common way of preparing the dish, there are many variations on fricasé de pollo and every cook likes to add his own little tweaks to the recipe.
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Keshi yena is a traditional dish born in the midst of the slave trade in the 17th and the 18th century, coming from the Caribbean islands of Curaçao and Aruba. The dish is served either steamed or baked, and consists of a large portion of cheese that is hollowed out and stuffed with spiced meat (usually chicken).
It was invented by the slaves of this former Dutch colony. As the Dutch masters traditionally consumed Gouda or Edam cheese from the center, hollowing it out until only the waxed rind remained, it found its way to the slaves' kitchens. The slaves would fill the center of the cheese with leftover meat and vegetables, and baked it until the cheese melted.
MOST ICONIC Keshi yena
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Geera chicken is a tasty Trini poultry dish consisting of chicken parts such as back, neck, and gizzard, along with garlic, onions, hot peppers, thyme, curry powder, and the key ingredient used in the dish – geera, or cumin. The dish is extremely easy to make – marinated chicken pieces are simply cooked in the combination of all other ingredients and oil.
Geera chicken is typically served as an appetizer at parties, and it is common in numerous bars and rum-shops on the island as an accompaniment to alcoholic beverages.
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Grenadian chicken stew is a traditional Caribbean dish originating from Grenada. It's usually made with a combination of chicken legs, chicken stock, ketchup, onions, garlic, bell peppers, carrots, sugar, salt, pepper, curry powder, oregano, and paprika powder.
The chicken, carrots, onions, bell peppers, and onions are seasoned with paprika, oregano, salt, pepper, and curry powder, then braised in sugar and simmered in chicken stock and a bit of ketchup. The stew is left to simmer until the chicken becomes so tender that the meat falls off the bones.
Poulet aux noix is a Haitian dish featuring chicken and cashews as the main ingredients. The chicken should always be well-spiced, while the cashews used in the dish should be raw. Chicken pieces, such as legs and thighs, are typically marinated in epis, steamed, then pan-fried along with diced tomatoes, onions, and tomato paste, which imparts a golden-brown color to the meat.
The cashews are cooked in water for a few minutes, then drained and added to the chicken. The dish is traditionally prepared for Sunday lunch, and it is often accompanied by rice with djon-djon or rice with green peas.
MOST ICONIC Poulet aux noix
Guinness bottle chicken stew is a traditional dish originating from St. Vincent and the Grenadines. The stew is usually made with a combination of chicken breast (cut into pieces), flour, Guinness Stout beer, chicken broth, onions, garlic, bell peppers, tomato paste, parsley, chili powder, salt, pepper, and oil.
The chicken pieces are seasoned with salt and pepper and coated with flour, then fried in oil until golden brown. The onions and garlic are sautéed in oil and mixed with the Guinness. When the liquid has been reduced by half, the chicken is placed back into the pot with the stock, tomato paste, bell peppers, parsley, and chili powder.
Calypso chicken is a traditional chicken stew originating from the Caribbean island of Dominica. The dish is usually made with a combination of chicken breast, onions, ginger, mushrooms, spices, red wine, and cashews. Although those are the most common ingredients, there are also variations on the dish, including ingredients such as pineapple, carrots, hot peppers, lime juice, and raisins.
The chicken breasts are marinated in thyme, vinegar, garlic, salt, and pepper. They're then browned in a pan, the juices are deglazed with the wine and a bit of water, and the meat is boiled in the mixture until tender. It is then mixed with roasted cashews and sautéed vegetables.
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Bahamian chicken souse is a poultry dish that is eaten for breakfast, lunch, or dinner. It is made with chicken pieces, onions, potatoes, goat peppers, lime juice, allspice, and butter. The chicken is boiled with other ingredients, and the dish is ready once the potatoes become tender.
Chicken souse has a reputation of being a great hangover cure, and it is traditionally served with rice, johnny cakes, or hot grits on the side.
MOST ICONIC Chicken Souse
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