Ingredients
- 1 (3 pound) whole chicken, including neck and giblets, cut into 1-inch pieces
- 2 cups water (Optional)
- ¼ cup lemon juice
- 3 cups chopped Bermuda onion
- 3 tablespoons butter
- ½ teaspoon cayenne pepper
- 1 teaspoon paprika
- ½ teaspoon ground black pepper
- ¼ teaspoon ground ginger
- 1 cup water, or as needed (Optional)
- 2 tablespoons all-purpose flour (Optional)
- 8 hard-boiled eggs, peeled
Why This Dish Is So Special
Cooking Tips You Should Know
- Cook the onions slowly to develop a deep, caramelized flavor.
- Simmer the chicken gently to keep it tender and juicy.
Directions
Soak the chicken in a bowl with 2 cups of water and some lemon juice for about 10 minutes, then drain it well. Next, put the onions (no oil needed) into a large heavy pot or Dutch oven over medium-high heat. Cook them, stirring often, until they turn a deep, dark brown—this usually takes around 20 minutes. Once the onions are ready, add the butter along with the cayenne, paprika, black pepper, and ginger, stirring everything together. Pour in another cup of water, then add the drained chicken, mixing it all so the flavors come together. Cover the pot, lower the heat, and let it simmer gently for about an hour, until the chicken is nice and tender. If you want the stew thicker, whisk a bit of flour with 2 tablespoons of water and stir it in, cooking for a couple more minutes until it thickens. Finally, stir in the eggs and keep cooking for about 10 minutes, stirring occasionally, until the eggs are warmed through and everything is nicely combined.
