West Indian Chicken

West Indian Chicken

15 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Recipe by  LEANNE A . S

“A delicious sweet and sour style recipe that is best served over rice. Very easy to make.”

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Adjust Servings

Original recipe yields 6 servings



  1. In a large stockpot or dutch oven, over medium heat, combine the vinegar, barbeque sauce, soy sauce and brown sugar. Stir in the tomatoes, green pepper, and mushrooms. Bring the mixture to a simmer, then add the chicken. Continue to simmer until chicken is tender and pulls from the bone easily, about 30 minutes.
  2. When chicken is cooked through, remove it from the pot and tear the meat off of the bones into bite sized pieces. Discard bones and return the chicken to the pot and heat through. Serve hot over rice.

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Reviews (15)

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I don't know what's Indian about this dish. There are no Indian spices used and it rather tastes like Chinese sweet and sour chicken with some green peppers.. That's all. I am a pperson who seldom seldom says bad about any food,,, but about this one, I should say that it was very bad.. (And I'm confident that I cooked ok according to the original recipe.) Also, due to Berbeque sauce, soy sauce and brown sugar,,, the dish cones up very black.. Dark black, and it's not the color that appeals to the appetite. I will never make it again.



Delicious! I was a bit worried, since I had to make some changes (I was out of brown sugar, so added a higher quantity of white sugar; used a can of diced tomatoes with chilies I had on hand, and canned mushrooms) But it smelled wonderful while cooking, which quickly allayed my fears. As for the finished product--- wonderful; my boyfriend and I both loved it. Definately keeping this onhand for a quick and easy dinner solution. PS-- wanted to add, West Indian has nothing to do with India-- it has to do with the West Indies. There seemed to be some confusion.



I liked this recipe a lot. It could benefit form some more spices in my opinion. I added corriander to it and thickened the sauce a bit with some flour before I added the pulled chicken meat. It was raved about at my table. To the reviewer who is geographically challenged...the reason it does not resemble an Indian dish is because it is called "West Indian Chicken". That means the Caribbean.

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Amount Per Serving (6 total)

  • Calories
  • 457 cal
  • 23%
  • Fat
  • 21.6 g
  • 33%
  • Carbs
  • 19.9 g
  • 6%
  • Protein
  • 43.7 g
  • 87%
  • Cholesterol
  • 133 mg
  • 44%
  • Sodium
  • 839 mg
  • 34%

Based on a 2,000 calorie diet



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Trinidad Stewed Chicken


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Indian Tandoori Chicken