TRINIDAD STEWED CHICKEN
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.
Provided by Vickie Parks
Categories Chicken Soups
Time 1h35m
Number Of Ingredients 16
Steps:
- 1. Cut up the chicken into bite-size pieces, and place chicken pieces in a plastic ziplock bag.
- 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.
- 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.
- 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.
- 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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