Ariran Guisou (Chicken Stew)

  • Serves

    serves 4


This spicy-sweet chicken stew gets a touch of tartness from fresh lime. This recipe first appeared in our November 2012 issue along with Betsy Andrews's story Cassava Nation.


  • 2 lb. skinless chicken legs and thighs
  • 14 cup fresh lime juice
  • 3 tbsp. Worcestershire sauce
  • 2 tsp. sugar
  • 2 tsp. dry mustard powder
  • 1 12 tsp. freshly ground black pepper
  • 1 tsp. ground turmeric
  • 12 tsp. ground cumin
  • 4 cloves garlic, minced
  • 1 small yellow onion, sliced
  • Kosher salt, to taste
  • 2 tbsp. canola oil
  • 1 red bell pepper, stemmed, seeded, sliced
  • 1 cup chicken stock


Step 1

Combine chicken, juice, Worcestershire, sugar, mustard, pepper, turmeric, cumin, garlic, onion, and salt in large bowl; cover with plastic wrap, and let marinate in the refrigerator for at least 1 hour.

Step 2

Heat oil in a 12" skillet over medium-high heat. Add chicken; cook, turning once, until browned, about 8 minutes. Transfer to a plate; set aside. Add onions from marinade and bell pepper to skillet; cook until soft, about 5 minutes. Add reserved chicken and stock; boil. Reduce heat to medium; cook, covered, until chicken is cooked through, about 15 minutes.

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