Chicken Stew Dutch Oven Recipe with Allspice & Ginger Marinade

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You can make this recipe ahead of time and store leftovers in the freezer for up to 3 months. To store, make sure the finished mixture is cooled completely before storing in freezer containers. When ready to serve, allow the stew to defrost in the refrigerator overnight, then heat the stew in a pan over low heat for 20 minutes or until heated through. It may also be reheated in a preheated 350-degree oven for 35 minutes.


  • 2 tsp. allspice
  • 1 handful of fresh thyme leaves
  • 2 tsp. tamarind paste
  • 1 (2-in.) piece of ginger, peeled and chopped
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 3 Tbsp. canola oil
  • 4 boneless, skinless chicken breasts cut into pieces
  • 1 Tbsp. flour
  • 5 C chicken broth
  • 4 bell peppers, chopped with seeds removed
  • 5 tomatoes, peeled and chopped


Place the allspice, thyme, tamarind paste, ginger, salt, and pepper into the food processor. Grind until it turns into a paste. Add a little oil to the paste and process until the oil is blended in well. Pour the mixture into a Ziploc bag. Add the chicken, close the bag, and press the mixture over the chicken well. Marinate for 30 minutes to overnight.

Place the remaining oil into an ovenproof cast iron Dutch oven. Add the chicken and cook over medium heat for 10 minutes or until the chicken is browned on all sides. Sprinkle the flour over the chicken and add just a little bit of the broth. Stir to moisten the flour and remove any of the brown bits from the pan bottom. Add the remaining broth and stir until the flour has dissolved. Stir in the peppers and tomatoes and bring the mixture to a boil. Reduce the heat to low and simmer 30 minutes or until the sauce thickens a little. Makes 8 servings.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 1 hour 42 minutes
Total Time: approximately 1 hour 52 minutes

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