This Caribbean Chicken Stew recipe came about during one of those late night clean out the fridge cooking sessions. There was chicken and pumpkin and a serving of leftover callallo… and the next thing you know I was sipping sweet. The result looked and tasted so good I shared a photo, the same one you see below, on Facebook. The feedback was so positive and the recipe requests so many I quickly remade it. That and I wanted to eat more of it. I have recreated this recipe for family and customers many times and it never disappoints. The complete easy to follow recipe is below.
The stew gets its rich color, flavor and thickness from the combination of chicken and pumpkin (calabaza) cooked down in coconut milk. After the pumpkin melts away potatoes, carrots, callaloo and herbs are added to give the stew even more body. Serve it with a chunk of hearty bread for satisfying meal that’s sure to please.
30 minPrep Time
1 hr, 30 Cook Time
2 hrTotal Time
- 1 LB boneless skinless chicken, cubed
- ½ tsp salt
- ½ tsp black pepper
- 1 small onion, diced small
- ½ LB pumpkin (Calabaza squash)
- 1- 15oz can coconut milk
- 1 large potato, diced
- 2 small carrots, thinly sliced
- 2 tsp. tomato paste
- 1 stalk scallion
- 1 sprig thyme
- 1 tsp ground ginger, or a few slivers fresh, thinly sliced
- 1 C. cooked callaloo, or 1– 19 oz can
- Salt and black pepper to taste
- Hot pepper, optional
Season chicken with salt, black pepper and onion. Cover and let marinate in the refrigerator for 3 to 24 hours. When ready to cook. In a medium saucepan sauté the chicken with pumpkin and carrot for about 5 minutes, stirring frequently. After 5 minutes, slowly stir in the coconut milk. When pot begin to boil cover and let simmer over medium heat for 30 minutes. Stir every 5 minutes to prevent burning. After 30, stir pot well to ‘mash out’ pumpkin. Soup should turn light to dark yellow.
Add tomato paste 1 tsp at a time until soup is a deep red color. Stir in remaining ingredients. Taste for flavor. Add salt, black pepper and hot pepper as desired. Add ½ cup water if soup is too thick. Cover pot and let soup cook and additional 15 minutes. Stir every 3 to 5 minutes. Remove from heat and serve with a thick chewy bread, like Hardough Bread.
*Substitute spinach for callallo
*Substitute butternut squash and 2 tsp tomato paste for pumpkin
*Look for the reddest/ deepest colored pumpkin you can find when buying pumpkin for this dish.
*Make sure to precook the callaloo before adding to the pot. Canned callaloo is already cooked.