Bajan Chicken Stew

Bajan sauce is similar to Cajun-style hot sauce and is traditionally applied in local Barbadian cuisine including meat, poultry, and fish. It’s made with Scotch aged bonnet peppers (or jalapenos), mustard, vinegar, and other ingredients. Hot sauces of all kinds are found as a staple everywhere you go in Caribbean restaurants. It is potent, and a little bit goes a long way.

We purchased some Bajan sauce while in Barbados last year and I just finished it off by making a Bajan chicken stew. I made this recipe up by using up some of my leftovers, something also very Caribbean thing to do. Nothing goes to waste. Use up everything however you can. Be creative. 🙂

Bajan Chicken Stew

We had some leftover chicken and 1 short rib that needed to be used, so with some Bajan sauce, creativity and imagination, my Bajan chicken stew was created.

I cut the chicken and pork into thin strips. I sauteed some corn and red bell peppers with olive oil, salt & pepper to soften them up and added my cooked chicken and pork.

I combined the rest of my Bajan sauce with about 1-2 cups of chicken broth and added it to my chicken and vegetable mixture. After bringing it to a boil, I reduced the heat to a simmer and let it continue to cook for about 10-15 more minutes before serving it with some Caribbean rice and my shrimp cornbread. Cajun Shrimp Cornbread

We had a delightful island meal. I am getting us ready for yet another upcoming Caribbean adventure, back to Belize. Here at home, that means eating more Island foods. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.