Caribbean Chicken and Fish Stew

Caribbean Chicken and Fish Stew


16 people made this

Chicken, fish and split peas all combine in this traditional Caribbean one pot meal which is hearty enough for a crowd!


Serves: 5 

  • 250g chicken wings
  • salt and freshly ground black pepper to taste
  • 2 to 4 tablespoons vegetable oil
  • 2 onions, chopped
  • 1 stalk celery, chopped
  • 1 teaspoon soy sauce, or Maggi Liquid Seasoning
  • 4 cups (1 litre) water
  • 2 1/4 cups (375g) white rice
  • 250g yellow split peas
  • 250g trevally, or other firm fish
  • 3 tomatoes, cubed
  • 3 carrots, grated
  • 1 teaspoon salt

Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

  1. Rinse chicken, pat dry and season with salt and pepper to taste. Heat oil in a large pot over medium high heat. Add the chicken and brown, then add the onion, celery and soy sauce. Sauté until onion and celery are soft.
  2. Add the water, rice, peas, fish, tomatoes, carrots and salt and stir all together. Cover pot, reduce heat to medium low and simmer for 25 to 35 minutes or until the rice and peas are soft but grainy.

Recently Viewed

Reviews (2)


I lived on St Lucia for 3 1/2 years and this is SO Caribbean!!! If we were there we wouldn't buy "browning" we would make it by crystalising raw sugar... Recipe is very native to the Islands. - 29 Sep 2008


I have lived in St Kitts for most of my life and a true island cook-up includes some pork such as pig tail or pig snout and has in not just chicken wings but chicken necks and instead of pigeon peas we use either lentils or kidney beans. But it truly is an island dish best enjoyed with a local drink. - 29 Sep 2008

Write a review

Click on stars to rate