Entree: Bonaire, Sint Eustatius and Saba – Northern Culinary Region – Funchi with Stewed Chicken (firm cornmeal with stewed chicken)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- For the funchi:
- 1 1/2 cups (240 g) fine yellow cornmeal
- 5 cups (1.2 L) water
- 1 tsp (6 g) salt
- 2 tbsp (28 g) butter or 1 tbsp (15 ml) olive oil
- 1/2 cup (120 ml) milk or coconut milk (optional, for creamier funchi)
- For the stewed chicken:
- 2 1/2 lb (1.1 kg) bone-in chicken pieces (thighs and drumsticks), approx. 8 pieces
- 1 1/2 tsp (9 g) kosher salt, more to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (4 g) smoked paprika or annatto powder
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, sliced (150 g)
- 1 medium green bell pepper, sliced (120 g)
- 4 cloves garlic, minced (12 g)
- 2 tbsp (30 g) tomato paste
- 1 1/2 cups (360 g) canned crushed tomatoes or diced tomatoes
- 1 cup (240 ml) chicken stock or water
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 small Scotch bonnet or habanero, whole or seeded (optional)
- 1 tbsp (15 ml) white vinegar or lime juice
- 1 tbsp (15 g) brown sugar (optional, to balance acidity)
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish

Instructions

1. Season the chicken pieces with 1 1/2 tsp (9 g) salt, 1/2 tsp (2.5 g) pepper, and the smoked paprika or annatto powder. Set aside 15–30 minutes to marinate.
2. Prepare the funchi: bring 5 cups (1.2 L) water and 1 tsp (6 g) salt to a rolling boil in a heavy saucepan. Reduce heat to low.
3. Whisk the cornmeal into a bowl with 1/2 cup (120 ml) cool water to make a slurry. Slowly pour the slurry into the simmering salted water while whisking to prevent lumps.
4. Cook the funchi on low, stirring frequently, until thickened and smooth, about 12–15 minutes. Stir in the butter and optional milk or coconut milk. When very thick, transfer to a bowl or mold, wet the back of a spoon and smooth the top; keep warm.
5. While funchi cooks, heat 2 tbsp (30 ml) oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken pieces in batches until golden, about 4–5 minutes per side, then remove and set aside.
6. Reduce heat to medium, add the sliced onion and bell pepper to the pan and sauté until softened, 4–5 minutes. Add garlic and cook 1 minute.
7. Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes and chicken stock. Scrape up any browned bits from the pan.
8. Return the browned chicken to the pan, add thyme, bay leaf, the whole Scotch bonnet if using, vinegar or lime juice, and brown sugar if desired. Bring to a simmer.
9. Cover and simmer gently until the chicken is cooked through and tender, about 30–35 minutes. Uncover and simmer 5–10 minutes more to reduce and concentrate the sauce if needed.
10. Taste and adjust seasoning with salt and pepper. Remove and discard the bay leaf and whole Scotch bonnet before serving.
11. To serve, slice or scoop firm funchi and plate with stewed chicken ladled over or beside it. Garnish with chopped parsley or cilantro.