Best Stewed Chicken Trinidad Style Recipes

CARIBBEAN STEW CHICKEN

Steps:

• Divide the Whole Chicken (4 pound) into cube-sized pieces. Wash and season the chicken. If you're lucky enough to have drumsticks and thighs there's no need to cut them into pieces.
• Put pieces of chicken in a large bowl and squeeze the Lime (1) over it. Add a couple of cups of water to wash, then drain. Add Worcestershire Sauce (1 teaspoon), Ketchup (1 tablespoon), Salt (3/4 teaspoon), and Ground Black Pepper (1/4 teaspoon).
• Add Onion (1), Tomato (1), Garlic (2 clove), Fresh Ginger (1 teaspoon), Scallion (2 stalk), Fresh Cilantro (3 tablespoon), Scotch Bonnet Pepper (1/4 piece), and leaves from the Fresh Thyme (2 sprig). Mix well and marinate for 2 hours in the fridge, or overnight if possible.
• In a heavy, high-sided pan, heat Vegetable Oil (2 tablespoon) over medium-high heat. Add Brown Sugar (1 tablespoon) and move it around until it starts to liquify. You're looking for small bubbles, which will then become a bit frothy, then from light to golden/dark brown.
• As soon as the sugar is a golden, dark brown, start adding the seasoned chicken a few pieces at a time. Remember to stir constantly to ensure all the pieces are coated evenly.
• After you've added all the seasoned meat to the pot, turn down the heat to medium/low, cover and allow to simmer for about 15 minutes. Meanwhile, add Water (1 1/2 cup) to the bowl you had the chicken marinating in and set aside.
• After about 15 minutes, remove the lid and turn up the heat as it's time to cook-off all the liquid in the pot and to give the chicken it's final "brown" color. When all the liquid is gone, add the water mixture in the bowl. Stir well.
• Cook over medium heat for another 20-25 minutes, depending on how thick your pieces of chicken are. You want the thickest piece to be cooked through.
• Enjoy as a main dish, or with rice and watercress salad!

TRINIDAD STEWED CHICKEN

Steps:

• Place chicken on a plate. Sprinkle the green onion, cilantro, garlic, onion, salt and pepper over it. Cover, and marinate for 30 minutes.
• 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.
• 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.

TRINIDAD STEWED CHICKEN

Steps:

• Prepare Green seasoning marinade:.
• Put all the seasoning ingredients into your blender or food processor and process dry or with a minimum amount of water. Store in the fridge, in a glass jar, for up to a week. Or add some more water and some vinegar if you want to keep it longer. Sorry I can't offer definite measurements. I usually just eyeball this.
• Trinidadians use this all purpose mix to season just about any kind of meat. It keeps well in the fridge and we usually make a fresh batch of this once a week.
• Season chicken with Angustora bitters, green seasoning, salt and black pepper and leave to marinate in the fridge for 1/2 hour or longer if you have the time.
• Heat oil in a heavy pot, add sugar and garlic and let caramelize. Stir once or twice so that the garlic doesn't burn.
• The sugar will go from the colour of peanut butter to a bubbling, dark, reddish brown. When the outer edges start to turn an even darker brown , add all the chicken to the pot.
• Do not stir. Let the water generated by the addtion of the chicken dry out some and give chicken a chance to caramelize. Turn chicken and let rest again for the other side to caramelize. Reapeat this process, turning chicken occasionally so that it browns on all sides. If the sauce at this point looks a little bit gooey you are on the right track. You may need to add a few tablespoons of water during this process if it seems that the sauce is drying out too quickly but keep it at this thickened stage until the chicken is brown. If your sauce is too thin and watery the chicken will not caramelize.
• TIP: It takes a while for the sugar to get to the dark colour you are looking for. Do not walk away while browning the sugar. Once brown you'd be surprised how quickly it goes to black leaving you with a bitter charred mess that dries hard and ruins your pot and your spoon:=)No this never happened to me before LOL.
• Don't rush this stage. Let the liquid dry out, turning chicken occasionally so that it browns on all sides. If water is added too soon the brown colour will wash right off. The chicken will be too pale.
• When chicken is nice and brown, add the Worcestershire sauce, the Maggi cube and 2 cups cup or more of water to cover the chicken or two cups of broth.
• Add hot pepper sauce; cover pot and bring to a boil. Remove the pot cover part of the way as you want the liquid to start drying up but not so quickly that the chicken doesn't have time to cook. If liquid dries out too quickly you can always add more water.
• Cook on medium heat until chicken is tender.
• Once the chicken is cooked, let liquid dry out until the sauce in the pot is no longer watery.
• Serve with hot rice, salad or vegetables.
• Variations: You can add a 1/4 cup pumpkin cut in small cubes after you brown the chicken if you want a slightly thicker sauce.

STEWED CHICKEN - TRINIDAD STYLE

Steps:

• Finely chop onion, garlic, fresh tomatoes.
• Cut chicken into medium/small pieces.
• Put oil & sugar in a pot on high heat, and caramelize sugar.
• When golden brown, add chopped chicken pieces.
• Keep turning until all pieces coated in caramelized sugar and golden brown in color.
• Add onion & garlic.
• Keep cooking until onion translucent.
• Lower heat, add tomatoes & other seasonings.
• Simmer covered on low heat until chicken is cooked.
• Remove cover and cook further , reducing liquid until sauce thickens but DO NOT let dry.
• Serve hot with hot rice OR mashed potatoes.

TRINIDADIAN CHICKEN STEW

Steps:

• In a heavy bottomed 4-quart saucepan, heat the oil over medium-high heat. Add the sugar and cook, stirring occasionally, until very dark, about 2 to 3 minutes. Add the chicken pieces, ginger, 1 teaspoon of salt, and pepper. Cook, stirring frequently until the chicken is brown, about 5 minutes. Add the tomatoes and break up with a wooden spoon. Add the thyme, 2 tablespoons of parsley, carrots, potatoes, and hot water. Cover the pan and simmer until the chicken is cooked through and the vegetables are tender, about 40 to 45 minutes. Season with salt and pepper, to taste. Transfer to serving bowls and garnish with the remaining parsley.