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Chicken Boileen
Chicken Boileen is a traditional Saint Vincent and the Grenadines recipe for a classic stew of chicken marinated with green seasoning cooked with green bananas, sweet potato, carrots and seasoning peppers that's finished with flour and coconut dumplings. The full recipe is presented here and I hope you enjoy this classic Saint Vincent and the Grenadines version of: Chicken Boileen.
prep time
20 minutes
cook time
70 minutes
Total Time:
90 minutes
Additional Time:
(+over-night marinating)
Serves:
6
Rating: 
Tags : Spice RecipesHerb RecipesChicken RecipesSaint-vincent Recipes
Boileen is a provision (carbohydrate staple) and dumpling cook down that can include any meat of your choice. Provision can be banana/plantains, taro/eddos, tannia, sweet potatoes, dasheen, cassava, breadfruit, potatoes.
Ingredients:
1kg chicken pieces
1 batch
green seasoning
2 garlic cloves, grated
1 tsp ground turmeric
1/2 tsp ground allspice
1/2 tsp smoked paprika
For the Dumplings:
160g of plain (all purpose) flour
80g of grated coconut
1 tsp dried thyme
A dash of salt
1 small onion, chopped
4 green bananas, parboiled, peeled and cut into chunks
2 medium sized sweet potatoes, peeled and cut into chunks
2 carrots, scraped and cut into chunks
2 seasoning peppers (pimento peppers), finely chopped
3.5-4l water
Method:
The night before, mix together the green seasoning, turmeric, allspice, garlic and paprika in a large bowl. Add the chicken and turn to coat in the marinade. Cover the bowl and set aside in the refrigerator to marinate over night.
To prepare the dumplings, sift the flour and salt into a bowl then stir in the coconut and dried thyme until well combined. Start blending in water until the ingredients come together as a dough. Knead lightly, shape into a ball, cover and set aside until to rest until needed.
Add the marinated chicken (or other meat) to a pot. Just cover with water then bring to a boil. Cover with a lid and cook at a brisk simmer for about 40 minutes.
At this point, scrape in any leftover marinade then add in the onion and the sweet potato. Bring back to a boil and cook for 5 minutes.
Now tear off pieces of the dumpling dough. Shape as you like then drop into the stew before adding the green banana pieces and carrots. Top up the liquid as needed, bring to a boil and cook for 15 minutes.
At this point add in the pimento peppers and season to taste with salt. Return to a brisk simmer and cook, covered, for about 10 minutes more until the dumplings are cooked and everything is tender.
Serve hot, ladled into bowls.
