Chicken Stew at Jackie's West Indian Bakery Shop

October 5, 2012 3:00:22 PM PDT
This week in Neighborhood Eats, the flavors of the West Indies. We visit a place where everything is made from scratch.

The community is Wakefield and back in 1987 the business Eponymous West Indian Bakery in a strip mall opened.

They bake everything from scratch including fruit bread, coconut pies, and coco bread.

There is also the traditional rice and peas and of course meat patties.

Jackie's West Indian Chicken Stew Recipe:

  • 6 Pieces Chicken (legs, breast, your choice) Seasoning Salt
  • 1/3 Cup Vegetable Oil
  • 1 Onion, sliced
  • 1 Green bell Pepper, sliced
  • 1 Red bell Pepper, sliced
  • 4 Scotch Bonnet peppers, sliced
  • 2 carrots, chopped
  • Salt, pepper to taste
  • 1 clove garlic
  • 1 bunch thyme
  • 1/2 cup teriyaki sauce
  • 1 small can tomato paste
  • 3 TBS cup caramel coloring (optional)
  • 2 cups boiling water

    in a large, heavy-bottomed pot add oil over medium-high heat. When oil heats add chicken and brown about 7 minutes per side. remove chicken, set aside.

    Add boiling water to the same pan and add in peppers, carrots and onion. Return to boil and then reduce heat to low for about 5 minutes until vegetable are soft.

    Return chicken to the pot, along with thyme, salt and pepper. As this begins to stew together, you can add your teriyaki and tomato paste. (if you want a darker color you can add the caramel coloring). Cover and simmer over low heat for 1 hour.


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