Delicious stew chicken and spaghetti
I always enjoyed stew chicken! It’s one of my favorite ways to enjoy every part of the bird. Although the back and the neck bring real nostalgia, I’m also very fond of the chicken wings. Since I needed to use a meatier part of the chicken for this recipe, I used a third favorite, the thigh.
My mother was enamored with one-pot dishes and experimented with everything. I enjoyed it when she made pelau, broth (braff as it’s affectionately known in Dominica), and of course the myriad of delicious soups.
When she would make spaghetti and stew chicken, I was always excited because it was one of my favorites. Although pasta wasn’t particularly part of the everyday diet, it offered an escape from the typical diet of provisions, potatoes, and rice.
I wanted to introduce my kids to this part of my food experiences that helped bridge the different food worlds. The Caribbean stew chicken and the “Western” spaghetti. It’s a happy medium and I knew that they’d enjoy it. I was right they thoroughly loved every part of it.
Here’s how I prepared this delicious stew chicken and spaghetti
For this recipe I:
- Used thick spaghetti for this dish;
- Boiled the pasta al dente;
- Also used extra sugar to make my browning to ensure that the sauce was a bit darker to accommodate the spaghetti; and
- Used boneless chicken thighs.
You’re welcome to use my other stew chicken recipe which is a bit more detailed.
Stew chicken and spaghetti
- frying pan or wok
- cutting board
- 1 lb boneless skinless chicken
- 5 gloves garlic
- 4 sprigs parsley
- 3 seasoning peppers
- 1 onion
- 1½ cup water
- 3 tbsp sugar
- 3 tbsp vegetable oil
- 1 tbsp ketchup
- 1½ tbsp turmeric
- 1 teaspoon black pepper
- 1 tbsp paprika
- salt (your preference)
- ½ lemon/lime
- 1 cup grated carrots
- 3 springs thyme
- 2 green onion
- Wash chicken with lemon or lime.
- Then season with the 2 cloves of garlic, ½ tablespoons of turmeric, salt, black pepper.
- Heat a medium to large sized pot over medium heat.
- Once heated, then add oil.
- When the oil gets very hot, then you add sugar to the pot.
- Use a wooden spoon to stir sugar for even heat. When all the sugar turns dark brown and starts the caramelizing process, then pour the seasoned chicken into the pot.
- Stir the chicken continuously to create a uniform coverage.
- Add the the water
- Add the ketchup, thyme, parsley, some of the onion, rest of the garlic, paprika, turmeric, the some of seasoning peppers
- Cover the pot, make sure the stove is on low to medium heat, and let it simmer 20 minutes or until it comes to the preferred reduction level and the right consistency. The chicken will naturally make it's own water as well.
- Toss the al dente spaghetti into the pot then stir continuously
- Add the remaining peppers, green onions, and grated carrots
- Keep on stirring until pasta is throughly mixed. Add a little oil if it's too dry for your preference.