Slow Cooker Recipes: Caribbean Stewed Chicken

Caribbean Style Slow Cooker Stewed Chicken

“Cooking is like love-it should be entered into with abandon or not at all.”

I was recently gifted a copy of the classic cookbook, “The Silver Palate Cookbook.” (thank you Corinna!!!) It’s full of quotes (and amazing recipes – orange mashed potatoes, huh?) - I particularly loved the quote above because it basically says everything I love about cooking – which gives me on a daily basis, the unparalleled pleasure of regularly creating something for the people I love.

So onto the recipe… Ever since I first lived in NYC and my friend Amelia took me to an awesome Caribbean restaurant in BK, I have loved and adored stewed chicken.  The complex mix of the spices and the melt in your mouth tenderness of the chicken – along with the fun setting, we now go back there pretty much every time Amelia’s back in town (having moved away about 10 yrs ago).  So when I bought my first slow-cooker a few weeks ago, I knew this was something I would be trying.

I read a lot of different recipes and came up with the following (which was a big hit with my regular test kitchen audience):

Caribbean Style Slow Cooker Stewed Chicken

Serves 6-8

4 lbs approximately combination of boneless chicken breasts and thighs, cut in to strips

Sea salt

Pepper

2 tbsp allspice (plus extra for chicken)

Extra virgin olive oil

1 yellow onion, sliced

2 garlic cloves

2 tbsp brown sugar

1 can coconut milk
Juice of 2 limes

2 tbsp chopped cilantro

1 tbsp of grated ginger

1 box of pomi crushed tomatoes

Start with the chicken pieces – salt, pepper, and sprinkle with allspice.  Brown in a pan with olive oil (about 4 minutes on each side).

Simultaneously set the slow cooker to warm and add the 2 tbsp allspice, the brown sugar, ginger, crushed tomatoes, lime juice, and coconut milk.

After the chicken is browned on both sides, add to slow cooker.

Then add the onions and garlic to the pan and sautee for a few minutes until brown. 

Add the browned onion and garlic to the slow cooker. Stir mixture with a wooden spoon.

Set the slow cooker to 6 hours, fasten top, and leave (for 6 hours!).

What emerges is a wondrous, tender, mix of deliciousness – perfect for a chilly New York Sunday evening.

I served this with one of my favorite go-to recipes and really the only recipe anyone should ever use for Mac n Cheese because it’s perfect (Martha Stewart via Smitten Kitchen): http://smittenkitchen.com/blog/2008/05/marthas-macaroni-and-cheese/

Enjoy!