Method
Season the chicken
Do not rinse the poultry. Pat 900 g of bone-in skinless chicken thighs dry with paper towels and place it in a nonreactive bowl kept away from ready-to-eat ingredients. Whisk 30 ml of fresh lime juice, 15 ml of Worcestershire sauce, 30 g of recado rojo or achiote paste, 10 g of light brown sugar, 1 g of ground allspice, 1 g of ground cumin, 3 g of kosher salt for chicken, and 1 g of black pepper until smooth, then coat the chicken thoroughly. Let it stand for 15 minutes while you start the Johnny cakes. Wash your hands and clean the work surface, knife, and any utensils that touched raw chicken with hot, soapy water before continuing.
15:00Mix the Johnny cake dough
Heat the oven to 190°C (375°F). Whisk 250 g of all-purpose flour, 12 g of baking powder, and 2 g of kosher salt for Johnny cakes in a large bowl. Rub 45 g of vegetable shortening into the dry mixture with your fingertips until the texture resembles coarse crumbs. Pour in 160 ml of full-fat coconut milk for Johnny cakes gradually and mix until a soft dough forms. Knead briefly in the bowl just until smooth; stop before the dough becomes springy. Cover the bowl and let the dough rest for 10 minutes.
10:00Shape and bake the Johnny cakes
Line a baking sheet with parchment. Divide the dough into two equal portions per serving, roll each portion into a ball, and flatten it into a round about 2 cm (3/4 in) thick. Arrange the rounds with space between them and prick each center once with a fork. Bake for 20 to 24 minutes, checking at 20 minutes, until the bottoms are golden and the tops feel firm but still give slightly when pressed. Transfer the cakes to a clean towel and fold it loosely over them while the chicken cooks.
20:00Brown the chicken
While the Johnny cakes bake, heat a wide heavy pot over medium-high heat and add 15 ml of neutral cooking oil. Lift the chicken from the seasoning mixture, letting excess drip back into the bowl. Brown the pieces in a single layer, working in batches if needed, until they release easily and develop deep reddish-brown patches on both sides. Transfer the browned chicken to a clean plate. Keep the remaining seasoning mixture for the stew; it will be brought to a full simmer in the next step.
Build the coconut stew
Lower the heat to medium. Chop 200 g of yellow onion, remove the stem and seeds from 150 g of green bell pepper and chop it, then mince 4 garlic cloves. Add the onion and bell pepper to the same pot and cook for about 5 minutes, scraping up the browned bits, until softened at the edges. Add the garlic and stir until fragrant. Pour in the reserved seasoning mixture, 240 ml of full-fat coconut milk for chicken, and 240 ml of unsalted chicken stock. Add 6 fresh thyme sprigs and Scotch bonnet pepper (optional). Bring the liquid to a steady simmer, stirring so the recado dissolves evenly.
05:00Simmer the chicken gently
Return the browned chicken and any juices from the clean plate to the pot. Turn the pieces to coat them, then partially cover and simmer gently over medium-low heat for 30 minutes. The sauce should bubble lazily rather than boil hard. Turn the chicken once halfway through so the seasoning cooks evenly into the meat.
30:00Reduce the gravy and check doneness
Uncover the pot and simmer for 10 to 15 minutes, checking at 10 minutes, until the gravy lightly coats a spoon and the chicken is tender. Remove Scotch bonnet pepper (optional) before it splits. Use a food thermometer in the thickest part of each piece without touching bone; the chicken must reach at least 74°C/165°F. If any piece is below that temperature, continue simmering and check again. Only after the raw seasoning mixture has cooked thoroughly, taste the gravy and, if needed, adjust with kosher salt for finishing (optional).
10:00Serve with warm Johnny cakes
Slice green onions (optional) if using. Spoon the coconut gravy into shallow bowls, add the chicken, and finish with the green onions. Serve two warm Johnny cakes per person alongside, whole or split, so their tender centers can soak up the sauce.
Smart Substitutions
- No recado rojo? Use achiote paste, or combine annatto powder with a little ground cumin, oregano, and lime juice to form a loose paste.
- No Scotch bonnet? Leave it out for a mild stew or add a small pinch of cayenne for background heat.
- No vegetable shortening? Use cold unsalted butter or firm coconut oil; work it into the flour without warming it.
- Prefer boneless thighs? Use the same weight of boneless skinless thighs and begin checking tenderness and temperature about 10 minutes earlier.
Tips and Variations
- Keep the Scotch bonnet whole and remove it before it bursts; piercing it makes the gravy much hotter.
- Stop kneading the Johnny cake dough as soon as it is smooth so the crumb stays tender rather than chewy.
- Use a wide pot so the chicken browns instead of steaming and the coconut gravy reduces evenly.
What Went Wrong?
- Gravy is thin Simmer uncovered a few minutes longer, stirring occasionally, until it lightly coats a spoon.
- Gravy looks oily Lower the heat and stir gently; vigorous boiling can separate the coconut fat from the sauce.
- Johnny cakes are dense Handle the dough less next time and make sure the baking powder is active before mixing.
- Chicken is cooked but still firm Keep it at a gentle simmer until tender; dark meat often needs time beyond the minimum safe temperature.
Nutrition Estimate
- Fiber: 4 g per serving
- Sodium: 1140 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
