trinidad stewed chicken

Name: Trinidad Stewed Chicken
Prep time: 45 min
Cook time: 50 min
Yield: 8
Cuisine: Caribbean
Ingredients: 1 whole - chicken, cut up into bite-size chunks; 1 - green onion, chopped; 1 teaspoon(s) dried thyme leaves; 3 tablespoon(s) fresh cilantro, chopped; 1/2 stalk(s) celery, minced (including a few of the celery leaves); 1 teaspoon(s) minced garlic; 1 teaspoon(s) salt; 1/2 teaspoon(s) black pepper; 1 tablespoon(s) cooking oil; 3 tablespoon(s) light brown sugar; 1 cup - low sodium chicken broth (or water); 1/2 to 1 teaspoon(s) minced scotch bonnet pepper (or other hot chile pepper); 1/2 cup - chopped onion (white or yellow); 1 small tomato, chopped; 1 tablespoon(s) butter; 8 portions - cooked white rice (to serve) - optional

3 Pinches

Vickie Parks

Renton, WA

Updated on Sep 26, 2017

This is from the Caribbean Island of Trinidad. It's similar to a thick stew, and it's usually served over steamed white rice. The original source provided no history or other information for this recipe, except to say it's usually served over cooked white rice, and most serve it with a cool garden salad on the side.

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prep time 45 Min

cook time 50 Min

method Stove Top

yield 8 serving(s)

Ingredients

1 whole - chicken, cut up into bite-size chunks
1 - green onion, chopped
1 teaspoon dried thyme leaves
3 tablespoons fresh cilantro, chopped
1/2 stalk celery, minced (including a few of the celery leaves)
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon cooking oil
3 tablespoons light brown sugar
1 cup - low sodium chicken broth (or water)
1/2 to 1 teaspoons minced scotch bonnet pepper (or other hot chile pepper)
1/2 cup - chopped onion (white or yellow)
1 small tomato, chopped
1 tablespoon butter
8 portions - cooked white rice (to serve) - optional

How To Make trinidad stewed chicken

Step 1

Cut up the chicken into bite-size pieces, and place chicken pieces in a plastic ziplock bag.

Step 2

Mix together the green onion, thyme, cilantro, celery, a few celery leaves, garlic, salt and black pepper. Use a spice grinder or mortal/pestle to crush it to a powder. Measure out about 3 Tbsp of the seasoning mix, and add it to the zip-lock bag with the chicken. Shake until chicken is well coated with the seasoning blend. Store in fridge for 30 minutes, to allow flavors to meld.
Step 3

Heat oil in a large stock pot, add brown sugar and cook until sugar starts to turn a dark brown. Add seasoned chicken and cook about 3 to 4 minutes or until browned on all sides, turning occasionally for even browning.
Step 4

Add the broth, the Scotch Bonnet pepper, onion, tomato and butter. Cover pot, cook over medium-low heat until chicken is tender and cooked through, about 45 minutes.
Step 5

There should be a gravy-like sauce in the pan. If it gets too dry, add more broth (or water) to produce a thick gravy. Season with salt and pepper, and add more of the seasoning mix if desired. Serve the stew hot, ladled over steamed white rice.
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