Entree: Sint Maarten (Dutch part) – National Cuisine – Guavaberry Chicken (Chicken braised in guavaberry liqueur with Caribbean spices and aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 large onion, thinly sliced
- 1 red bell pepper, seeded and sliced
- 3 cloves garlic, minced
- 1 Scotch bonnet pepper, seeds removed and finely chopped (optional)
- 1/4 cup (60 ml) guavaberry liqueur or guavaberry syrup
- 1/2 cup (120 ml) chicken stock
- 2 tbsp (30 g) tomato paste
- 1 tbsp (15 ml) packed brown sugar
- 1 tsp (1 g) dried thyme
- 1/2 tsp (1 g) ground allspice
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) cornstarch mixed with 2 tbsp (30 ml) cold water (optional, for thickening)
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Instructions

1. Pat chicken thighs dry and season with salt and pepper. Heat oil in a large skillet or Dutch oven over medium-high heat. Brown chicken, skin-side down first, 4–5 minutes per side until golden; transfer to a plate.
2. Reduce heat to medium. Add sliced onion and bell pepper to the pan and sauté 5–7 minutes until softened. Add garlic and Scotch bonnet and cook 1 minute until fragrant.
3. Stir in tomato paste and cook 1 minute. Pour in guavaberry liqueur to deglaze, scraping up browned bits. Add chicken stock, brown sugar, thyme, and allspice; stir to combine.
4. Return browned chicken to the pan, skin-side up. Bring to a simmer, cover partially, and reduce heat to low. Simmer gently 25–30 minutes until chicken is cooked through and tender.
5. Remove chicken to a serving dish. If sauce needs thickening, stir cornstarch slurry, then simmer uncovered 2–3 minutes until sauce thickens. Stir in lime juice and adjust seasoning with salt and pepper.
6. Spoon sauce over chicken, sprinkle with chopped cilantro, and serve with rice, plantains, or bread.