Guyanese Style Macaroni and Chicken 🤤

There's nothing quite like a warm, comforting plate of Guyanese Macaroni and Chicken to bring back memories or simply satisfy a craving. This dish is more than just food; it's a taste of home, a staple in many Guyanese households, and one of my absolute favorites to whip up when I want something hearty and full of flavor. If you're searching for an authentic 'Guyanese macaroni recipe' that's both delicious and easy to follow, you've come to the right place! I love how this dish comes together with 'Simple Style' cooking – minimal fuss, maximum taste. My Go-To Guyanese Macaroni and Chicken Recipe This recipe perfectly captures the rich, savory essence of Caribbean cooking. The chicken is tender, infused with vibrant seasonings, and then combined with perfectly cooked macaroni to create the ultimate comfort food. Here’s what you’ll need: 1.5 lbs chicken (thighs or drumsticks, cut into pieces) 1 lb elbow macaroni 2-3 tbsp Guyanese green seasoning (or a blend of fresh thyme, garlic, scallions, parsley, pimento pepper if available) 1 tsp salt 1/2 tsp black pepper 1/2 tsp paprika (optional, for color) 2 tbsp vegetable oil 1 large onion, chopped 3 cloves garlic, minced 1 bell pepper (any color), chopped 1 large tomato, chopped (or 1/2 can diced tomatoes) 2 tbsp tomato paste (optional, for deeper color and flavor) 1 tbsp browning sauce (for authentic Guyanese color) 2-3 tbsp ketchup 1 tbsp soy sauce 2 cups chicken broth Fresh parsley or scallions, chopped, for garnish Let's Get Cooking! Season the Chicken: In a large bowl, combine the chicken pieces with green seasoning, salt, black pepper, and paprika. Mix well, ensuring every piece is coated. For best flavor, let it marinate for at least 30 minutes, or even overnight in the fridge. This step is key to tender, flavorful chicken! Brown the Chicken: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Once hot, add the seasoned chicken pieces in batches, making sure not to overcrowd the pot. Brown each side for about 3-4 minutes until golden. Remove the browned chicken and set aside. Sauté Aromatics: In the same pot, reduce heat to medium. Add the chopped onion, garlic, and bell pepper. Sauté for about 5-7 minutes until the onions are softened and translucent, scraping up any browned bits from the bottom of the pot. Build the Sauce: Stir in the chopped tomato (and tomato paste, if using). Cook for another 3-5 minutes until the tomatoes begin to break down. Return Chicken & Simmer: Add the browned chicken back into the pot. Stir in the browning sauce, ketchup, and soy sauce. Pour in the chicken broth. Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for 25-30 minutes, or until the chicken is tender and cooked through. Cook the Macaroni: While the chicken is simmering, cook the elbow macaroni according to package directions in a separate pot of salted boiling water until al dente. Drain well. Combine and Serve: Once the chicken is tender, taste the sauce and adjust seasonings if needed. Stir in the cooked and drained macaroni, mixing gently to ensure it’s fully coated in the delicious chicken sauce. Garnish and Enjoy: Serve hot, garnished with fresh parsley or chopped scallions. This 'Macaroni and Chicken' dish is perfect on its own or alongside a simple green salad. This recipe truly makes a satisfying meal that I guarantee you'll want to make again and again. It's my simple, comforting take on a classic Guyanese favorite, perfect for sharing with family and friends!