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Spicy Braised Chicken Recipe

Spicy Braised Chicken

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (45)

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Average Rating:

Total Reviews: 45

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  • on January 24, 2013

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    My husband is from Barbados, so this needed to be very good for me to avoid getting the side-eye from him...and he loved it! I followed the directions with three exceptions. One, I did not cut up an entire chicken but rather used two whole breasts cut in half and four thighs...all on the bone with the skin taken off. Two, I did not have (and I don't like giblets so those didn't go into the gravy. Third, I supplemented extra flavor in the gravy by adding hot madras curry powder. The result was delicious! The chicken fell apart to the touch, so although you had to pick out some small bones, it worked for this rustic dish. The only criticism I have is my coconut rice required much more liquid than noted. I've used much better coconut rice recipes...substitute your own but don't make plain rice! The subtle coconut flavor and creamy mouthfeel are perfect with this spicy dish. And don't wimp on the habanero. Just one will give you a nice balance of heat and sweet. Highly recommend!

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  • on April 05, 2012

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    This dish is super delicious!!! I don't care where exactly it originated but my husband and I love it! The first time I made it, I listened to some reviews, unfortunately, that it was not spicy enough, so I put 3 habaneros with all the seeds in. It was delicious but we burned our mouths. The next time I made it, I used red pepper flakes instead and it came out great as expected. I also used red wine because I ran out of white and the result was the same. I really couldn't tell the difference. The total cook time for me in the oven was only an hour and the chicken pieces were already tender. So that's 40 mins covered and 20 mins with the lid off.

    For the gravy, I never used giblets since my husband and I have an aversion to innards. I used chicken soup base and added sauteed veggies (bell peppers, carrots, celery & onions since the veggies in the stew have pretty much turned into mush. I will definitely make this in a family gathering and wow everybody!

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  • on February 29, 2012

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    The dish was very flavorful. Husband really enjoyed it. And said rice was perfect. I followed all the directions exactly, except I did not add pigeon peas to rice. Will make again!!!

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  • on February 28, 2012

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    it was AWSOME! i really enjoy it

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  • on February 19, 2012

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    It was not a bad dish. We will make it again, just with a little tweak here and there. Did not put as many spices in it as called for. Would rather add at the end, than overdue. Only complaint I have, is chicken was dry. Had enough liquid, but does not take 1 hour and 45 minutes to cook. I checked it a little over an hour and was too done at that time. Not a bad dish for first time trying.

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  • on November 27, 2011

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    This dish was SOOOOOOOOO good!!! My family LOVED IT, and cant wait to have it again!!! It was SUPER EASY to do, jus follow the instructions,and add a lil "urself" to the mix!!

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  • on May 24, 2011

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    This recipe was very good; however next time, I'll probably one use one bay leaf. Two bay leaves were too strong. Thanks Sunny!

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  • on March 14, 2011

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    really liked to coconut rice very tasty. I used the braised chicken concept and added some extra spices. I used cardamon, salt, pepper, finely ground crushed red pepper, ancho chili powder and sweet paprika on the chicken while searing. I skipped the celery I made the gravy and added part of a cinnamon stick and star anise to the gravy for 1 hr then took it out. I loved the gravy over the rice comfort food.

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  • on March 10, 2011

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    The taste was not what I expected. It was a lot of ingredients for nothing. I could not recommend this recipe.

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  • on January 02, 2011

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    OMG!!!! The best chicken ever!!!!

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