Margarita's International Recipes


Garifuna Chicken Stew

This is one of those recipes that is comforting, more than anything. It's tasty enough, homemade dinner style and easy enough. I particularly enjoyed the onions and pepper.

Garifuna Chicken Stew


  • 4 to 5lbs chicken parts
  • 1 large yellow onion, sliced
  • 8 cloves garlic, minced
  • 1/2 cup lime juice
  • 6 Tbsp. Worcestershire sauce
  • 4 tsp. dry mustard
  • 2 tsp. ground turmeric
  • 1 tsp. ground cumin
  • 4 tsp. sugar
  • 1 Tbsp. Kosher salt
  • 1 Tbsp. ground black pepper
  • 1/4 cup oil
  • 2 red bell peppers, sliced
  • 2 cups chicken stock


Combine the chicken, onions, garlic, lime juice, Worcestershire sauce, mustard, turmeric, cumin, sugar, salt and pepper in a large bowl. Cover and marinate in the refrigerator for one hour or more. Remove the chicken and onions from the marinade and set aside separately. Discard the rest of the marinade.

Heat oil in a large saute pan over medium-high heat. Add chicken and cook until brown on all sides (you may need to do this in batches). Transfer to a plate and set aside.

Add the onions and red peppers to the hot pan and cook until soft, about 5 minutes. Add the chicken and stock to the pan, cover, reduce heat to medium, and cook until the chicken is cooked through, about 15 - 20 minutes.

Adapted from a recipe at

Garifuna Recipes | Margarita's International Recipes | Marga's Food Blog | E-mail