Best Trinidadian Chicken Stew Recipes

Trinidadian Chicken Stew image

Provided by Giada De Laurentiis

Time 1h3m

Yield 4 servings

Number Of Ingredients 13

1/4 cup vegetable oil
2 tablespoons dark brown sugar
2 skinless and boneless chicken breasts, halved
4 small skinless, bone-in chicken thighs
1 tablespoon finely grated fresh ginger
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
4 whole peeled canned tomatoes
2 tablespoons chopped fresh thyme leaves
1/4 cup chopped fresh flat-leaf parsley
3 carrots, peeled and cut into 2-inch pieces
3 medium Yukon gold potatoes (about 1 pound), peeled and cut into 2-inch pieces
1 1/2 cups water

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.

Trinidadian Stew Chicken image

Provided by Harley Quinn

Categories Stew

Time 55m

Yield 10 pieces, 4-6 serving(s)

Number Of Ingredients 13

10 chicken pieces
3 -4 garlic cloves
1 tablespoon fresh gingerroot
1 large onion, chopped coarsely
1 tablespoon creole seasoning (such as Tony Chacheres)
1/8 cup soy sauce
1/8 cup Worcestershire sauce
1/4 cup vegetable oil
1/4 cup brown sugar
1 cup water
1 chicken bouillon cube
1 cup coconut milk
1/4 teaspoon salt

Steps:

To prepare:.
Place about 1/4 cup of oil in a large pot, and place on high heat.
Add 1/4 cup of brown sugar to the oil, spreading it evenly in the oil without mixing.
Leave on high heat until the sugar starts to turn dark brown, almost black, and starts to bubble. Then you're ready to add the chicken. Depending on your stove, it will only take a couple of minutes for this to occur.
SLOWLY add the chicken pieces to the oil, one by one. WARNING: THE OIL WILL SPATTER, so be careful!
Once you've got all the pieces in, let the sugar "brown" your chicken, stirring occasionally, to ensure that the pieces don't stick.
After the chicken is browned, add the remaining seasoning to the pot, turn the heat to medium.
Add one cup of water to the mixture, and stir.
Add coconut milk to the mixture.
Crumble bouillon cube over the entire mixture, and stir, and add salt to taste. Cover the pot, and let simmer until the chicken is cooked, about 30 minutes You'll want to stir the pot occasionally, and if it looks like your liquid is disappearing (though it shouldn't), feel free to add a bit more water.
Once the chicken is cooked, your stew is ready.