This Stewed Chicken with Bodi is a comforting Caribbean one-pot dish made using the traditional burnt sugar method. Tender chicken cooks slowly in its own juices with bodi, potatoes, and fresh aromatics, creating a rich, flavorful gravy that’s perfect for everyday meals, meal prep, and cozy family dinners.
Course: Breakfast, comfort food, dinner, lunch, Main Course
Cuisine: Caribbean, Guyanese, Trinidad, Trinidadian, West Indian
Keyword: chicken and bodi, chicken and bora, family meal, one-pot, savory, stew chicken with bora, stewed, stewed chicken with bodi, stewed chicken with long green beans
Season the chicken: Clean, rinse, and drain the chicken. Season with green seasoning, salt, and black pepper. Mix well, cover tightly, and marinate for at least 15 minutes or overnight.
Burn the sugar: In a heavy-bottomed pot over high heat, add the brown sugar and allow it to bubble, froth, expand, and darken.
Brown the chicken: Carefully add the seasoned chicken to the pot along with the ketchup. Stir well to coat evenly and cook uncovered for 5 minutes, stirring continuously.
Stew the chicken: Reduce heat to medium and cook for 20–30 minutes, stirring every 5 minutes. The chicken will release its own juices and cook in those juices as the sauce begins to thicken and slowly evaporate.
Add vegetables: Once the chicken is about ¾ cooked and not sticking to the pot, add the bodi, potato, tomatoes, onion, garlic, and hot pepper. Mix well to combine.
Bring back to temperature: Increase heat to high and cook until the stew comes back up to temperature.
Simmer until tender: Reduce heat to low and cook for another 15–20 minutes, until the bodi and potato are fully cooked and softened but not mushy.
Adjust seasoning and sauce: Taste and add more salt if required. If additional sauce is needed, add water a little at a time, adjust seasoning, and simmer for 5 minutes to allow flavors to meld.