Grenadian Chicken Stew

This Grenadian chicken stew is made with bone in chicken legs, vegetables and lots of flavorful spice. It’s the perfect Caribbean chicken dish.

This Grenadian chicken stew is made with bone in chicken legs, vegetables and lots of flavorful spice. It's the perfect Caribbean chicken dish.

If you follow me on Instagram you might have noticed over Thanksgiving I set off with Gina and traveled to Grenada for the Pure Grenada Nutmeg Festival. While we were there we soaked up the sun, enjoyed the warmth and ate our nutmeg loving hearts out.

We spent lazy mornings cooking breakfast in our open air cottage, afternoons sitting on the beach talking about how much we loved the sun and the evenings eating till we could eat no more. So many desserts were consumed in 2 weeks. I wish I had taken a log of all the sweet treats we consumed. It would have been amazing to look back on.

Lance aux Pines Beach - Grenada

However, one breezy day our Grenadian friend Jen picked us up and invited us to spend the day with her family. We all went grocery shopping together and then headed to her house to try our hands at some traditional Grenadian cooking. Her lovely husband Christopher walked us through exactly how he prepared his chicken stew and what it is about each ingredient that makes it so special.

Christopher started off by letting us both know that Grenadians are obsessed with keeping a kitchen clean and washing their hands while cooking. Heck yes. Apparently Christopher grew up without refrigeration for a portion of this life so he learned exactly how to prepare food so it tasted delicious and (most importantly) wouldn’t make you sick.

He showed us a little secret to cooking with chicken – rinse it with lime water. I had never seen this done before but now I’m obsessed! Not only does that lime water help with bacteria but I love the little acid hit it gives to the chicken before it hits the stew pot.

This Grenadian chicken stew is made with bone in chicken legs, vegetables and lots of flavorful spice. It's the perfect Caribbean chicken dish.

He then cut up some fresh vegetables (onions, peppers and carrots) and spices and stirred it all together. The most interesting part of his this dish was when I watched him pour sugar onto the bottom of the stew pot. Instinctually he knew just the right amount of sugar and how long it would take to go from sugar to beautiful dark amber in color. At that moment he poured in the chicken, added some water and waited for time to do it’s magic.

Traditional Grenadian dinner

The part I enjoyed most was the love of the day. I quietly moved around kitchen taking pictures of Christopher cooking and in the next room over listen to Jen and her daughter laugh as they decorated their Christmas tree. It made me miss home. It made me miss being in the kitchen with my mom and sharing our love for cooking secret family recipes. I watched Christopher lift the lid off the chicken and know just from years of experience exactly how long it would take before it was perfect. He stirred the callaloo and mashed the pumpkin. It was as if these skills had been ingrained in him since the day he was born.

This Grenadian chicken stew is made with bone in chicken legs, vegetables and lots of flavorful spice. It's the perfect Caribbean chicken dish.

After it was ready we all sat together at the family dinner table and feasted. Even though I wasn’t part of their family I felt like they had opened the door and welcomed me with open arms. And after a few nips of rum and 2 helpings of chicken stew I was officially stuffed.

Even though I adored the food one of my favorite parts was after dinner when Jen invited me to join her for a walk. She promised she was going to take me somewhere amazing and she did not disappoint. To this day I will hands down say that Fort Jeudy is one of the most beautiful places I have ever been. If I could go back there right now I would.

In a heartbeat.

We walked down a little path that was covered with tall grass and little baby cacti. At first I was worried this would be a crazy hard hike that I wouldn’t be able to do. Then I heard the ocean. I got closer and was rewarded with a salty breeze and beautiful blue water. I of course couldn’t resist snapping a few pictures of the beautiful sites.

It was pure breezy ocean filled heaven.

Grenadian Ocean View

Even though Grenada was heaven I did eventually have to go home. It’s the down side of traveling, I know. However, after I got home I couldn’t stop thinking about the chicken stew I had in Jennifer and Christopher’s home. I had to make it.

I kept the basics of what he taught me but changed a few little things just to give it my own personal spin. This dish is best served over rice but I will admit that I’m happy to eat it plain from the pan.

This Grenadian chicken stew is made with bone in chicken legs, vegetables and lots of flavorful spice. It's the perfect Caribbean chicken dish.

If you’re wondering what else I spent my time doing in Grenada you’re in luck! Coming up later this month I dive into all the food we devoured and share even more about this fantastic little island.


Grenadian Chicken Stew

This Grenadian chicken stew is made with bone in chicken legs, vegetables and lots of flavorful spice. It's the perfect Caribbean chicken dish.

Yield: 2-4 servings

Prep Time: 15 minutes

Cook Time: 65 minutes

Total Time: 80 minutes


  • 6 chicken legs, skin removed
  • 3 carrots, diced
  • 2 cloves garlic, minced
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 2 teaspoons curry powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • Kosher salt and pepper, to taste
  • 2 tablespoons sugar
  • 2-3 cups chicken stock
  • 1 tablespoon ketchup
  • 2 tablespoons chopped cilantro, for topping (optional)

Adapted from Christopher


In a large bowl add chicken, carrots, garlic, onion and bell pepper. Mix together.

Sprinkle on curry powder, smoked paprika, oregano, kosher salt and pepper. Stir to evenly coat the whole mixture in seasoning.

In a large pan (I used my 3.5 quart braiser pan) add sugar over medium high heat. Keep an eye on the sugar and watch it start to melt and slowly turn from clear to golden brown to dark amber brown. You have to keep your eye on the sugar as it can go from perfectly caramelized to burnt in a few seconds.

Once the sugar is dark amber in color (think the color of maple syrup) add in the chicken and just enough chicken stock to reach the top of the chicken without totally covering it.

Stir in ketchup, cover with a lid and let simmer over medium heat until the chicken is fall off the bone tender and fully cooked, about an hour. The mixture will cook down so if it starts to get dry and the chicken is not fully cooked simply add a little more stock.

Once full cooked sprinkle with cilantro and serve plain or overtop rice.

Disclosure: I teamed up with Pure Grenada to attend the Pure Grenada Nutmeg Festival free of charge and was paid for my time in Grenada. As always, all opinions and thoughts are 100% my own.  Thank you for supporting me as I continue to work with brands I love. 

37 Responses to “Grenadian Chicken Stew”

  1. #
    Christie — January 14, 2015 at 7:57 am

    I love your tip about rinsing with lime water. That is brilliant! My family would absolutely adore this recipe. I have to put it on next week’s menu.

  2. #
    Jenny Flake — January 14, 2015 at 8:06 am

    This needs to be on my dinner table tonight! These flavors…..mmmm!

  3. #
    Marye — January 14, 2015 at 8:30 am

    I’ve been to the Caribbean but not Grenada… It’s so beautiful! This chicken dish looks delish!

  4. #
    Rachel @ Baked by Rachel — January 14, 2015 at 8:38 am

    This looks amazing!! And…. I’m going to go back up and stare at the second picture for a while and imagine I’m really there. Worth a shot, right? 🙂

  5. #
    Lauren | Wicked Spatula — January 14, 2015 at 8:39 am

    Your pictures are gorgeous! Grenada has been on my travel list for awhile. The stew looks fantastic.

  6. #
    Rachelle — January 14, 2015 at 9:00 am

    Oh! Em! Gee! This looks so good! I love how all the islands in the Caribbean have their own take on chicken and rice. Can’t wait to try this recipe!

  7. #
    Paula — January 14, 2015 at 10:01 am

    Oh man! That looks so good! My mouth is watering. Putting this on Pinterest for sure.

    Grenada looks beautiful!

  8. #
    The Food Hunter — January 14, 2015 at 10:27 am

    What an awesome dish. And how cool that there is a nutmeg festival

  9. #
    Stephanie @ Back for Seconds — January 14, 2015 at 10:34 am

    This is one gorgeous dish – those flavors!!!

  10. #
    Kimberly @ The Daring Gourmet — January 14, 2015 at 11:24 am

    Lovely pictures of the destination and food! Traveling to a location where the culture is one of kitchen cleanliness is a definite bonus in my book 🙂 Thanks for sharing!

  11. #
    Marjory @ Dinner-Mom — January 14, 2015 at 11:49 am

    Authentic Caribbean! I love it and the tip for rinsing the chicken with lime juice. Can’t wait to try this one!

  12. #
    fabiola@notjustbaked — January 14, 2015 at 12:07 pm

    Omgosh I love your recipes, so simply YUM girl! So yum.

  13. #
    Cookin Canuck — January 14, 2015 at 2:34 pm

    I have a sudden urge to lie on a palm tree-lined beach, cocktail in hand and a bowl of this stew at the ready. What a fantastic combination of spices!

  14. #
    Liz @ The Lemon Bowl — January 14, 2015 at 2:59 pm

    I loved following your trip – I felt like I was with you! Love the warm spices in this chicken!

  15. #
    Amanda @ The Kitcheneer — January 14, 2015 at 4:07 pm

    Your trip and that stew look amazing! Im loving the flavors in this dish! Pinning so I can make it soon!

  16. #
    eat good 4 life — January 14, 2015 at 5:28 pm

    My behind needs to get to Granada ASAP. I want to eat all of these wonderful stews. Such a pretty country too!

  17. #
    Lana | Never Enough Thyme — January 14, 2015 at 5:48 pm

    How special to be invited to watch someone prepare their traditional cuisine in their home! Sounds like an absolutely wonderful day. And the stew looks delicious, too!

  18. #
    Kim (Feed Me, Seymour) — January 14, 2015 at 6:19 pm

    I have never been anywhere as exciting as Grenada. In all reality, I’ve never really been anywhere. A trip like this, really learning about food and culture, would be amazing!

  19. #
    Angela {Mind Over Batter} — January 14, 2015 at 6:24 pm

    Rinsing chicken with lime might be a Caribbean thing, because I do that as well. I used to add sugar to the bottom of my pot and wait for it to caramelize before adding meat. Again. Caribbean thangs. Love this stew girl. I’d dig into this with abandon. Can’t wait to hear about the rest of your trip!

  20. #
    Brenda@Sugar-Free Mom — January 14, 2015 at 6:50 pm

    I drooled over the food and was envious of every pic I saw you post on Instagram of that trip! This stew looks amazing!

  21. #
    Andi — January 14, 2015 at 7:09 pm

    I love the two secret tips – the lime with the chicken and the sugar in the bottom of the cast iron! It likes divine! Warm, comforting and satisfying!

  22. #
    Laura — January 14, 2015 at 9:10 pm

    LOVE the fact that this starts with a caramel sauce–kind of like Vietnamese cooking. And WOW to your trip to Grenada!

  23. #
    Megan {Country Cleaver} — January 14, 2015 at 10:14 pm

    What a positvely incredible experience!! And cooking authentic food is the best way to see new cultures I think and keep those memories alive. I love this, Brandy!

  24. #
    Heather / girlichef — January 15, 2015 at 7:53 am

    Basically, that sounds like the most amazing way to spend a day, ever. Immersing yourself in the culture and the everyday life when you’re traveling is what it’s all about! This stew sounds (and looks) so incredibly flavorful.

  25. #
    Martha @ A Family Feast — January 15, 2015 at 9:06 am

    Your trip sounds amazing – but this dish looks even MORE amazing! Love all of the flavors!!

  26. #
    claire @the realistic nutritionist — January 15, 2015 at 9:55 am

    Your trip was pure perfection. And I love that you got to try a local dish made by a local!! That’s one of the most rewarding parts of travel, I think. You did an amazing job recreating this and I wish I had it!!

  27. #
    Paula - bell'alimento — January 15, 2015 at 2:18 pm

    Gorgeous. Pinned. Now I think I need to visit Grenada!

  28. #
    Carol at Wild Goose Tea — January 15, 2015 at 6:08 pm

    I have never been to the Caribbean. I have lived in Hawaii, but never made it the other direction—-yet. I really enjoyed your blog and the marvelous recipe.

  29. #
    Kate @ Diethood — January 15, 2015 at 9:03 pm

    There’s a nutmeg festival?!? That’s genius!
    Cooking and eating like the locals is the best! This stew is incredibly beautiful and the flavors inviting…. inviting me to Grenada, that is!

  30. #
    kellie @ The Suburban Soapbox — January 16, 2015 at 12:02 pm

    This looks absolutely fantastic! I’ve never been to Grenada but I’m not inspired to visit soon….and definitely making this stew like today. 🙂

  31. #
    @Travelpanties — January 16, 2015 at 12:56 pm

    yummmmmmmmm! Never been to Grenada but now I can have a taste of it at home! Yum!!!!! This sounds so tasty!

  32. #
    Celeste — January 16, 2015 at 8:34 pm

    I just made a double batch of this tonight and it was soooo delicious. It really has a lot of flavor! All five of my kids loved it too and some of them are picky eaters. I’ll definitely be making this again and I think it will make a great dish to serve company too! Thanks for sharing it!

    • nutmegnanny replied: — January 18th, 2015 @ 8:15 pm

      Hi Celeste! Thank you so much for letting me know you tried the dish. I’m so glad the whole family loved it!

  33. #
    Anna | ANNAdventure — January 19, 2015 at 11:22 pm

    Wow what an amazing experience!!! That chicken looks tantalizing. Beautiful photography!!


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