Entree: Bonaire, Sint Eustatius and Saba – National Cuisine – Galina Stoba (Hearty Bonairean chicken stew braised with vegetables and Caribbean seasonings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr

Total 1 hr 30 min

Ingredients

- 8 bone-in chicken pieces, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (about 1 1/2 cups / 225 g)
- 3 cloves garlic, minced
- 2 stalks celery, chopped (about 1 cup / 120 g)
- 2 carrots, peeled and sliced (about 1 1/2 cups / 180 g)
- 1 green bell pepper, chopped (about 1 cup / 150 g)
- 1 small scotch bonnet pepper, seeded and left whole or finely chopped (optional)
- 2 tbsp (30 ml) tomato paste
- 1 can (14 oz / 400 g) diced tomatoes
- 2 cups (480 ml) chicken stock
- 1/2 cup (120 ml) dry white wine or additional stock
- 1 tbsp (15 ml) soy sauce
- 2 bay leaves
- 1 tsp (5 g) dried thyme or 2 sprigs fresh thyme
- 1 1/2 tsp (9 g) kosher salt
- 1 tsp (5 g) ground black pepper
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (30 ml) chopped cilantro or culantro for garnish

Instructions

1. Pat the chicken pieces dry and season lightly with salt and pepper. Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Brown the chicken in batches until deep golden on all sides, about 6–8 minutes per batch. Transfer browned chicken to a plate.
2. Reduce heat to medium. Add onion, garlic, celery, carrots, and bell pepper to the pot and sauté until softened, about 5–7 minutes. If using whole scotch bonnet, add it now; if chopped, add with the vegetables for more heat.
3. Stir in tomato paste and cook 1 minute, then add diced tomatoes, white wine (or extra stock), soy sauce, bay leaves, and thyme. Scrape up browned bits from the bottom of the pot.
4. Return the browned chicken to the pot and add chicken stock. Bring to a gentle simmer, cover partially, and cook 20 minutes.
5. Add the potato cubes, continue to simmer uncovered until the chicken is cooked through and potatoes are tender and the sauce has reduced to a thick stew consistency, about 20–25 more minutes. Stir occasionally and add a splash of water or stock if the stew becomes too thick.
6. Adjust seasoning with salt, pepper, and lime juice. Remove bay leaves (and whole scotch bonnet if used). Garnish with chopped cilantro and serve hot with funchi, white rice, or crusty bread.