Caribbean-Style Stir-Fried Chicken with Callaloo and Dumplings
A vibrant Caribbean-inspired weeknight dish featuring tender chicken stir-fried with fresh callaloo greens and served alongside traditional boiled dumplings. This recipe highlights seasonal produce and uses straightforward stir-frying and boiling techniques to bring classic island flavors to your dinner table.
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Overview
This Caribbean-style stir-fried chicken with callaloo and boiled dumplings is a wholesome and colorful meal perfect for weeknights. The chicken is quickly cooked over high heat to retain juiciness and flavor, while the callaloo adds vibrant greens rich in nutrients. Traditional boiled dumplings, a Caribbean staple, complement the dish with a hearty bite. This recipe uses accessible ingredients and classic cooking techniques to bring authentic island tastes to your kitchen.
Why you’ll love it
The combination of tender chicken, earthy callaloo, and comforting dumplings delivers balanced flavors and textures. It’s nutritious, quick to prepare, and an excellent way to enjoy seasonal produce. Plus, the spiced stir-fry sauce adds depth and warmth, making it a true crowd-pleaser.
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Ingredient notes
Chicken: Use boneless, skinless chicken thighs for juiciness and flavor. You can substitute with breast meat if preferred, though it may be leaner.
Callaloo: This is a leafy green similar to spinach or amaranth leaves. If unavailable, substitutes like kale or Swiss chard can work. Wash thoroughly to remove grit.
Dumplings: Traditional Caribbean boiled dumplings are made with flour, salt, baking powder, and water. They’re simple to make and boil until tender.
Seasonings: Fresh garlic, scallions, and Scotch bonnet pepper (optional) bring authentic Caribbean heat and aroma.
Serving & storage
Serve this dish hot for the best flavor and texture. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or microwave. Dumplings may firm up when refrigerated; warm with a splash of water to soften. For safety, ensure the chicken is cooked to an internal temperature of 74°C (165°F) before serving.
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Chef tips
- Make sure to wash the callaloo leaves thoroughly to remove any sand or grit.
- If you don’t have Scotch bonnet pepper, you can use a small amount of hot chili or omit it for a milder dish.
- Rest the dumpling dough to improve texture and make it easier to shape.
- Check that chicken pieces reach a safe internal temperature of 74°C (165°F) to prevent foodborne illness.
Ingredients
- 500 gboneless skinless chicken thighs, cut into bite-sized pieces
- 200 gfresh callaloo leaves, washed and roughly chopped (or substitute kale/Swiss chard)
- 250 gall-purpose flour
- 1 tspbaking powder
- ½ tspsalt
- 150 mlwater
- 2 tbspvegetable oil
- 3scallions, sliced
- 2 clovesgarlic, minced
- 1 smallScotch bonnet pepper, deseeded and finely chopped (optional)
- 1 tspfresh thyme leaves
- ½ tspground allspice
- Salt and freshly ground black pepperto taste
- 1 tbspsoy sauce (optional)
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Equipment
- large mixing bowl
- large skillet or wok
- medium pot
- cutting board
- knife
- measuring spoons
- measuring cups
Nutrition per serving
- Calories450
- Protein32 g
- Carbs50 g
- Fat10 g
Step-by-step
Step 1
Make the dumpling dough: In a large mixing bowl, combine the flour, baking powder, and salt. Gradually add water while stirring until a firm dough forms. Knead the dough for 2-3 minutes until smooth. Cover and set aside for 10 minutes.
Step 2
Shape and boil the dumplings: Pinch off pieces of dough and roll into small pods about 3 cm (1½ inches) long. Bring a medium pot of salted water to a boil. Add the dumplings and simmer for 12-15 minutes until they float and are tender. Drain and keep warm.
Step 3
Prepare the chicken and aromatics: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the scallions, garlic, Scotch bonnet pepper (if using), and thyme, sauté for 1-2 minutes until fragrant.
Step 4
Cook the chicken: Add the chicken pieces to the skillet in a single layer. Stir-fry for 6-8 minutes until browned and cooked through, reaching an internal temperature of 74°C (165°F). Season with allspice, salt, pepper, and soy sauce if using.
Step 5
Add the callaloo: Stir in the chopped callaloo and cook for another 3-4 minutes until wilted and tender but still bright green.
Step 6
Serve: Plate the stir-fried chicken and callaloo alongside the boiled dumplings. Enjoy immediately.
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