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Stew chicken and spaghetti

Course dinner, Main Course, Side Dish
Cuisine Caribbean, Dominican

Equipment

  • frying pan or wok
  • Pot
  • cutting board

Ingredients
  

  • 1 lb boneless skinless chicken
  • 5 gloves garlic
  • 4 sprigs parsley
  • 3 seasoning peppers
  • 1 onion
  • cup water
  • 3 tbsp sugar
  • 3 tbsp vegetable oil
  • 1 tbsp ketchup
  • 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

Instructions
 

  • 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.
  • Enjoy!
Keyword chicken, stew chicken