Spicy Caribbean Chicken

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James Innes 0

"I was taught how to cook this in school by one of my favourite teachers, it can be as spicy as you want it to be! This is such a great recipe to warm you up on a cold day (in fact I wish I had some now, whilst I'm writing this it's sub-zero temperatures outside!)."
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5 servings yields 5 good sized dinners.
Serving size has been adjusted!

Original recipe yields 5 servings



  • Prep

  • Cook

  1. Place the Chicken, Onion, Garlic, Chicken Seasoning, Coriander, Paprika, Cumin, Chilli, Lemon, Soy Sauce, Thyme in a bowl, stir and leave to marinate for 2/3 hours minimum.
  2. Heat the oil in a large heave based pot, add the sugar and stir until it has dissolved and turned a dark golden brown colour.
  3. Add the chicken (reserving the marinade) to the pot skin side down first and then turning occasionally for 5 minutes.
  4. Add the Marinade and cook for a further 10 minutes.
  5. Add the potatoes or rice and stir briefly then add the stock. If using rice add the water now.
  6. Simmer with the lid on for 20 minutes.
  7. If using potatoes you are finished, if using rice add the beans and let simmer for another 5-10 minutes.