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Stew Chicken, Pak Choi, Boiled Yam, Boiled Potato and Boiled Plantain



For the Stew Chicken:

  • 4 chicken leg quarters (or your preferred chicken pieces)
  • 2 tablespoons cooking oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 tomatoes, chopped
  • 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1/4 cup C & X Brand Sweet & Hot Sauce
  • 2 cups chicken broth
  • Salt and black pepper to taste

For the Vegetables:

  • 2-3 pak choi (bok choy), trimmed and sliced
  • 2 yams, peeled and cut into chunks
  • 2 potatoes, peeled and cut into chunks
  • 2 ripe plantains, peeled and cut into chunks


For the Stew Chicken:

  1. Heat the cooking oil in a large, deep skillet or Dutch oven over medium-high heat.
  2. Season the chicken pieces with salt and black pepper to taste.
  3. Add the chicken pieces to the hot skillet and brown them on all sides until they are golden. Remove the chicken from the skillet and set it aside.
  4. In the same skillet, add the chopped onions and minced garlic. Sauté for a few minutes until the onions are translucent and fragrant.
  5. Add the red and green bell peppers, chopped tomatoes, and thyme to the skillet. Cook for a few minutes until the vegetables start to soften.
  6. Return the browned chicken pieces to the skillet. Pour in the C & X Brand Sweet & Hot Sauce and chicken broth. Stir well to combine.
  7. Reduce the heat to low, cover the skillet, and simmer for about 30-40 minutes, or until the chicken is tender and fully cooked. Stir occasionally.

For the Vegetables:

  1. While the chicken is simmering, prepare the vegetables.
  2. In a large pot, bring water to a boil. Add a pinch of salt to the boiling water.
  3. Add the yam and potato chunks to the boiling water. Cook for about 15-20 minutes or until they are fork-tender. Drain and set aside.
  4. In the same pot, add more water and bring it to a boil. Add the plantain chunks and cook for about 10-15 minutes or until they are tender but not mushy. Drain and set aside.
  5. In a separate pot, bring water to a boil and blanch the sliced pak choi for about 2 minutes. Drain and set aside.

To Serve:

  1. Place a portion of stewed chicken on each plate.
  2. Arrange the boiled yam, potato, and plantain chunks on the plate.
  3. Add a serving of blanched pak choi.
  4. Spoon some of the flavorful stew sauce over the chicken and vegetables.
  5. Serve your C & X Brand Sweet & Hot Caribbean Stew Chicken and Vegetables hot and enjoy the spicy-sweet flavors!

This meal combines the richness of stewed chicken with a variety of boiled vegetables for a hearty and satisfying Caribbean feast. The C & X Brand Sweet & Hot Sauce adds a delicious kick to the dish.



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