Caribbean Ginger Stewed Chicken with String Beans
This Caribbean Ginger Stewed Chicken with String Beans is a one-pot comfort dish straight from the islands. It brings together two Caribbean classics—stewed chicken and crisp string beans, united by bold ginger, green seasoning, and caramelized sugar.
Ingredients
- 3 lbs chicken (cut into 1 1/2-inch pieces)
- 1 lb string beans (cut into 1–1 1/2-inch pieces)
- 1 tablespoon Caribbean Green Seasoning
- 1/4 teaspoon black pepper
- 3/4 teaspoon salt (adjust to taste)
- 1/2 onion (medium; diced)
- 1/2 Scotch Bonnet pepper (whole or sliced)
- 1 tablespoon tomato ketchup
- 1 1/2 inch ginger (julienned)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon vegetable oil
- 1 tablespoon brown sugar
- 1 cup water
- 6 grape tomatoes (whole or halved)
Method · 1 h
- Clean the chicken, remove any fat and skin, then cut into 1-inch pieces.
- Season chicken with salt, pepper, green seasoning, ketchup, onion, Worcestershire, and ginger. Set aside to marinate.
- Heat oil in a heavy pot over high heat. Add brown sugar and stir until frothy and amber.
- Quickly add seasoned chicken. Stir well to coat in caramelized sugar.
- Reduce heat to medium, cover, and cook for 5–8 minutes to release natural juices.
- Remove lid and increase heat. Cook until all liquid evaporates and oil reappears.
- Add string beans and stir to combine.
- Swish 1 cup water in marinade bowl and pour into pot. Bring to a boil.
- Reduce to a rolling boil and cook uncovered for 15 minutes or until chicken and beans are tender.
- Add grape tomatoes in the last 3 minutes.
- Serve hot. The perfect combo for this, besides hot Sada Roti, is hot rice. Steamed, boiled or done in your favorite way. Enjoy!
