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Trinidad Stewed Chicken

Trinidad Stewed Chicken

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    1 h 15 m
MASONBROWNE

MASONBROWNE

Tender golden brown chicken that goes great with anything.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 21.5 g
  • 43%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 404 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Place chicken on a plate. Sprinkle the green onion, cilantro, garlic, onion, salt and pepper over it. Cover, and marinate for 30 minutes.
  2. Heat the vegetable oil in a deep pot over medium heat. Stir in the sugar, and cook until the sugar has melted into a nice golden brown syrup. Add the chicken pieces, and brown quickly while turning continuously. Cover the pot, and let it cook for 2 minutes.
  3. Pour in 1 cup of water, coconut milk and pepper flakes. Replace the lid, and cook over medium heat for 10 minutes. Stir in the ketchup and butter. Continue cooking until chicken is fork tender, 20 to 30 minutes. Taste and season with additional salt and pepper if needed. Serve chicken with the sauce in the pot as a gravy.
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Reviews

MYRTS78
759

MYRTS78

5/7/2012

Being Trinidadian myself I can give a bit more imput into this recipe. We make this hugely popular dish very often and it can be done with variations. I have never heard of using coconut milk in stewed chicken that's usually in curries, You can omit the coconut milk for a very lowfat dish and use chicken broth instead. We usually blend (in blender or food processor)our seasonings such as cilantro, green onions, lots of garlic, a little water or vinegar to moisten and preserve spanish thyme and of course hot peppers TO TASTE if you can take it. We marinate like some of the comments said longer, overnight is good. We brown just like the recipe said but even even longer than two minutes don't be afraid to really brown as long as you stir it and it does not burn, however I personally use about two tablespoons of sugar or you can also use a few drops of browning such as Benjamin's which comes in a bottle (it is caramelized sugar) or Gravy Master. As you brown adding a little ketchup and soy sauce then add water(or broth), chopped onions, and diced potatoes which thicken, then simmer for 1/2 hour to forty mins and then add a little cornstarch mixed with water toward the end to thicken. It will have a different flavor from original recipe if you omit the coconut milk. As a variation we also stew beef and pork cubes the same way, just cook longer, very delicious. ( a shot of rum in the marinating meat is great and if you like ginger a little bit of it grated is good too).

D.A. mommy
159

D.A. mommy

1/1/2008

With Trini roots, I found this recipe to be very much like what I am use to cooking. The only difference is that I mix the green onion, cilantro, garlic, onion, salt, and pepper....along with fresh thyme in a food processor with about 1T olive oil till it becomes a paste. Then, I rub it into the chicken and marinate it overnight. I also use the rest of the coconut milk mixed w/water to make herbed dumplings (not the kind w/baking powder....I like mine chewy and dense for this dish). Serve w/rice or with doubles (trini delicacy). Mmmmmmm.

Nette
94

Nette

1/26/2009

This is extremely good. I used boneless chicken, breasts & thighs and it came out great. I added a bit more red pepper, and more garlic. This is now on my kids (teens) most requested list. I've found that soaking/marinating the meat much longer than 30 minutes is best. I've never yet used a full bone-in chicken, which I suppose has a lot more flavor than boneless, skinless, thighs and breasts. Therefore, doctoring even further is good. Also, the sauce tends to be thin because everyone adds the whole can of broth and the whole can of coconut milk. If you do that, you need to double the initial step with the brown sugar mixture at the beginning. Make sure to serve with an overabundance of jasmine rice cooked with chicken broth and spiked with cilantro, and green onion and red pepper to taste. All of the optional steps shouldn't be optional. They make the dish. Don't skip.

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