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Caribbean Chicken Sauté

Serves 4 to 6 Entree chicken, Poultry

Caribbean Chicken Sauté

Caribbean Chicken Sauté finds its roots in the everyday kitchens of the Caribbean, where the rhythm of cooking is guided by instinct and tradition rather than strict measurements. This dish is a staple at family meals, where the aroma of sautéed chicken mingles with the vibrant scents of peppers and onions. It's a reflection of the culinary artistry practiced at home, with each cook bringing their own flair to the table.

The result is a hearty and flavorful dish, with chicken thighs tender and juicy, absorbing the sweet warmth of onions and the mild heat of peppers. A generous hand with oil and a careful sprinkle of fine sea salt and black pepper bring everything together. It's a dish meant for sharing, inviting everyone to savor the comfort and simplicity of a Caribbean home-cooked meal.

Ingredients

  • 700 gchicken thighs
  • 1onion
  • 2peppers
  • 2 tbspoil
  • to tastefine sea salt and black pepper

Method

  1. Start by patting the 700 g of chicken thighs dry with paper towels to ensure a good sear. Season them generously with fine sea salt and black pepper on both sides. Heat 2 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat until the oil shimmers. Place the chicken thighs in the skillet, skin-side down if applicable, and cook until they are golden brown on the outside, about 5-7 minutes per side. Look for a deep, rich color and a slight crispness on the edges as a sign of proper browning.
  2. While the chicken is browning, peel and thinly slice 1 onion and 2 peppers. Once the chicken is browned, remove it from the skillet and set it aside on a plate. In the same skillet, add the sliced onion and peppers. Stir them occasionally, scraping up any browned bits from the bottom of the pan for added flavor. Cook until the onions are translucent and the peppers are soft, about 5-8 minutes. The vegetables should be tender and fragrant, with the onions turning a slight golden hue.
  3. Return the browned chicken thighs to the skillet, nestling them among the cooked aromatics. If there is any accumulated juice on the plate, pour it back into the skillet for added flavor. Reduce the heat to medium-low and cover the skillet, allowing the chicken to cook through. This will take about 10-15 minutes, and the chicken should be tender and cooked to the bone, with clear juices running when pierced.
  4. If the sauce in the skillet is too thin, remove the lid and increase the heat slightly to let it reduce. Stir occasionally until the sauce thickens to your liking, coating the back of a spoon. Taste the sauce and adjust the seasoning with more salt and black pepper, if needed. The sauce should be rich and flavorful, complementing the chicken and vegetables.
  5. Finish the dish by sprinkling freshly chopped herbs, such as parsley or cilantro, over the top just before serving. This will add a fresh, vibrant note to the dish. Serve the Caribbean Chicken Sauté hot, ideally with rice or bread to soak up the delicious sauce, and enjoy the flavors of a Caribbean home-cooked meal.
Cover of Authentic Caribbean Cuisine
From the cookbook

Authentic Caribbean Cuisine

This recipe is from Authentic Caribbean Cuisine by Yassine Sbiti — the Caribbean volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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