Caribbean Stewed Chicken with Lentils

Steps

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1. 1
   Break down the whole chicken and remove most of the fat and skin from the pieces.
   ≈0:33
2. 2
   Season the chicken pieces with salt, sliced scotch bonnet pepper, diced onion, black pepper, Worcestershire sauce, tomato ketchup, and Caribbean green seasoning. Mix well.
   ≈0:57
3. 3
   Allow the seasoned chicken to marinate for at least 5 minutes, though 2 hours or overnight is ideal for better flavor.
   ≈2:19
4. 4
   In a large pot over medium-high heat, combine 1 tablespoon olive oil and 1 tablespoon brown sugar. Constantly stir as the sugar melts and froths, then caramelizes to a deep amber color. Avoid letting it turn black.
   ≈3:51
5. 5
   Once the sugar reaches deep amber, add the marinated chicken pieces to the pot and stir to coat them evenly with the caramelized color.
   ≈5:01
6. 6
   Add 3 cups of water to the bowl used for marinating and swish it around to capture all the flavors, then pour into the pot. Reduce heat to medium, cover, and bring to a boil.
   ≈6:09
7. 7
   After boiling, reduce heat to medium-low, cover, and simmer for about 5 minutes as the chicken releases its natural juices.
   ≈7:05
8. 8
   Turn heat to high and cook for about 3-4 minutes to evaporate the excess liquid, which will enhance the color and depth of flavor.
   ≈7:44
9. 9
   Add pimento pepper, diced carrot, grated ginger, 2 tablespoons of coconut cream, and diced tomato. Reduce heat and return to a boil.
   ≈8:20
10. 10
    Add the rinsed canned lentils, stir well, return to a boil, then reduce to a simmer until the chicken is fully cooked.
    ≈10:41
11. 11
    Cook for about 10 minutes until the chicken is fully cooked through. Quickly stir in chopped scallions. Taste and adjust salt as desired.
    ≈11:29