Bahamian Steamed Chicken - Authentic Island Cuisine

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Jun. 04, 2020

Meet my friend from the Bahamas - Raquel Fox, Chef extraordinaire! She owned a restaurant, now teaches at George Brown College and has a cookbook out on Amazon (link in comments). She has her own Youtube channel and is a regular on CTV Your Morning - next airdate Monday, 25th May 2020. She joins us on Kravings to make an authentic Steamed Bahamian Chicken. This Chicken is marinated in a special spice blend, sautéed in oil and then simmered in a special sauce.


Chicken thighs 8 (bone
White vinegar 1 Tablespoon (15 ml)
Red wine vinegar 1/2 Cup (8 tbs) (125 ml)
Seasoned salt 1/4 Cup (4 tbs) (60 ml)
Canola oil 1/2 Deciliter (125 ml)
Olive oil 3 Tablespoon (45 ml)
Onion 1 Medium , slice
Garlic cloves 4 , mince
Orange bell pepper 1/2 , slice
Yellow bell pepper 1/2 , slice
Red bell pepper 1/2 , slice
Green bell pepper 1/2 , slice
Diced tomatoes 2 Cup (32 tbs) (500 ml)
Ketchup 1/2 Cup (8 tbs) (125 ml)
Chicken stock 2 Cup (32 tbs) , heated (500 ml)
Fresh thyme leaves 1 Tablespoon (15 ml)
Bay leaf 1
Worcestershire sauce 1/4 Cup (4 tbs) (60 ml)
Molasses 1 Tablespoon (15 ml)
Scotch bonnet pepper 1 , dice (optional)
Salt To Taste
Pepper To Taste
Chopped italian flat leaf parsley 1 Tablespoon (15 ml for garnish)



1. Rinse chicken in a large bowl with cold water and 1 Tbsp (15 mL) white vinegar then pat dry with paper towels.

2. Pour red wine vinegar over poultry and season with seasoned salt.

3. In a large pot, heat canola oil over medium-high heat. Add chicken and brown on both sides for 3 minutes per side. Transfer to a plate lined with paper towels.

4. Reduce heat to medium, add olive oil to the pan and heat. Add onion, garlic and bell peppers and cook for 3 minutes.

5. Add tomatoes and cook, stirring occasionally, for 5 minutes more. Stir in ketchup, stock and stir to make a gravy that coats the back of a spoon. Bring to a boil. Add chicken and cook on high for 3 minutes.

6. Add remaining ingredients (except for the parsley). Lower the heat to simmer and cover with a lid that is slightly ajar to release steam for about 30–45 minutes or until tender and done.


7. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 65 Minutes
Ready In: 65 Minutes
Servings: 4