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Best Chicken Pepperpot Stew

Best Chicken Pepperpot Stew

Immerse yourself in the culinary legacy of Guyana with our mouthwatering best chicken pepperpot recipe.
5 from 1 vote
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Course: Al La Carte, Dinner
Cuisine: Caribbean Cuisines, Guyanese Cuisines, West Indian Cuisine
Keyword: Chicken pepperpot, Guyaneese Cuisine, Guyanese chicken pepperpot stew, Guyanese Food
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 6 People
Calories: 611kcal
Author: Julietkitchen By Chef Yasmin

Equipment

Ingredients

For Seasoning the chicken

For the aromatics stew base:

  • 2 - 3 tablespoons ghee
  • 1 large onion peeled and diced
  • 10-12 cloves garlic Peeled and grated
  • 2 inch Piece ginger peeled and grated
  • 2-3 teaspoons fresh thyme leaves
  • 2 - 3 fresh scallions chopped
  • 1 cup fresh cilantro leaves roughly chopped
  • salt and freshly ground black pepper to taste
  • 3/4 - 1 teaspoon orange zest from 1 orange
  • 2 cinnamon sticks about 3-inch pieces
  • 6 whole cloves
  • 2 tablespoons brown sugar
  • 4 tablespoons cassareep (browning sauce)
  • 3 wiri wiri hot pepper or 1 habanero pepper
  • 5 cups water

Instructions

Season the chicken:

  • Rinse and dry chicken parts thoroughly.
    4 1/2 pounds chicken parts
  • Add the chicken to a large mixing bowl. Season with the salt, freshly ground black pepper and cassareep. Mix thoroughly to coat with the seasoning.
    3 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 tablespoon cassareep

Brown chicken parts, cook aromatics and make the stew:

  • Heat a dutch oven pot using medium heat. Add the ghee.
    2 - 3 tablespoons ghee
  • Brown the chicken parts, 2 to 3 minutes per side, in batches. Remove to a clean bowl and set aside.
  • Add onions to the pot. Mix and sauté 2 to 3 minutes until fragrant.
    1 large onion
  • Add the garlic, ginger, thyme, scallion and cilantro. Season with a pinch of salt and freshly ground black pepper. Mix and cook 30 to 60 seconds.
    10-12 cloves garlic, 2 inch Piece ginger, 2-3 teaspoons fresh thyme leaves, 2 - 3 fresh scallions, 1 cup fresh cilantro leaves, salt and freshly ground black pepper to taste
  • Add the orange zest, cinnamon sticks, cloves brown sugar and casareep. Mix and cook 30 to 60 seconds.
    3/4 - 1 teaspoon orange zest, 2 cinnamon sticks, 6 whole cloves, 2 tablespoons brown sugar, 4 tablespoons cassareep
  • Add wiri wiri, or what ever hot pepper preferred. Pour in the water. Stir. Bring to a boil.
    3 wiri wiri hot pepper, 5 cups water
  • Reduce heat and simmer until the chicken parts are fork tender and the sauce has reduced to your desired thickness. 50 to 60 minutes. Turn off the heat.
  • Serve and enjoy with slices of plait bread or your desired bread or serve over rice. Garnish with fresh scallions if desired.

Notes

You may want to add this plait bread recipe to your menu - Best Guyanese Plait Bread Recipe 

Nutrition

Calories: 611kcal | Carbohydrates: 13g | Protein: 44g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 186mg | Sodium: 1366mg | Potassium: 571mg | Fiber: 2g | Sugar: 8g | Vitamin A: 633IU | Vitamin C: 17mg | Calcium: 75mg | Iron: 3mg