Best 5 Stewed Chicken Trinidad Style Recipes

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Embark on a culinary adventure to Trinidad and Tobago, where flavors dance and spices ignite the senses. We present to you a delectable dish that embodies the essence of Trinidadian cuisine: Stewed Chicken, a symphony of tender chicken simmered in a captivating blend of Caribbean spices, herbs, and vegetables. From classic to contemporary variations, this article offers a diverse collection of stewed chicken recipes that will tantalize your taste buds and transport you to the vibrant streets of Trinidad. Discover the traditional stewed chicken recipe, where chicken pieces are lovingly browned and stewed in a rich tomato-based sauce, infused with the warmth of cumin, paprika, and a hint of scotch bonnet pepper. Explore variations that incorporate coconut milk for a creamy twist, or venture into the aromatic world of curry stewed chicken, where turmeric, coriander, and fenugreek create a harmonious blend of flavors. For those who relish a spicy kick, the pepperpot stewed chicken recipe delivers a fiery delight, while the green seasoning stewed chicken offers a vibrant, herb-infused rendition. Each recipe unravels a unique narrative, inviting you to savor the diverse culinary heritage of Trinidad and Tobago.

Let's cook with our recipes!

TRINIDAD STEWED CHICKEN



Trinidad Stewed Chicken image

Trinidadian stew chicken is quite unique from stews around the world. There are many variations, but in my simple recipe, pieces of chicken are first browned in a modest amount of "burnt" sugar and the flavor is enhanced with fresh herbs, garlic, tomato, a touch of ginger and pimento, habanero or other hot pepper. Stew chicken is one of my favorite chicken recipes. I always say, "you know you are a Trini (a Trinidadian) if you don't know what to cook and you decide to make either stewed chicken or curried chicken". In minutes you can prepare this mouthwatering stew chicken that's unrivaled in flavor. In my opinion, there is no chicken recipe anywhere that can produce such a complex and satisfying experience with the minimum effort required of this recipe.

Provided by CookingwithRia

Categories     dinner     lunch

Number Of Ingredients 14

4 pounds chicken (cut into 2 inch pieces)
3 tablespoon vegetable oil
5 tablespoons brown sugar
2 scallions ( - about 1 cup chopped scallion)
1/2 onion (small)
4 cloves garlic (grated or minced)
1 plum tomato (chopped (optional))
1 tablespoon grated ginger (grated, optional)
4 tablespoons ketchup (optional)
4 sprigs thyme
1 tablespoon bandhania (minced)
2 pimento peppers and/or habanero pepper (to taste (optional))
2 tsp Salt (to taste)
1 teaspoon black pepper

Steps:

  • Prep: Wash chicken with the juice of one lemon, lime or vinegar and water, rubbing to remove slime, also remove excess skin, fat. Wash a second time with plain water. Drain well. Wash and chop scallions, tomatoes, peel and chop onion, grate ginger and garlic, cut pimento or habanero if using. Alternately, chicken can be seasoned ahead of time with scallion, onion, garlic, tomato(optional), ginger(optional), thyme, pimento pepper, hot pepper-if using, salt and black pepper, ketchup.
  • In a large pot over medium heat, add oil. When the oil is hot but not smoking, add sugar and allow it to bubble, froth, expand and darken. Do not allow it to smoke and get black. This is the same technique I used with the pelau and stewed lamb.
  • Add chicken and listen to it sing in the pot! Immediately raise the heat to high and stir continuously to coat with the brown sugar, about 2 minutes.
  • If chicken was not pre-seasoned, now add scallion, onion, garlic, tomato(optional), ginger(optional), thyme, pimento pepper, hot pepper-if using, salt and black pepper, ketchup and cook 1-2 minutes more while stirring. Also add potatoes and cooked peas now if using.
  • Cook for 15-20 minutes, covered, over medium high heat (chicken will release it's juices), stirring occasionally, every 5 minutes, until liquid has evaporated.
  • After the liquid has evaporated, continue to cook for a few seconds to allow flavours to develop, stirring continuously to prevent sticking.
  • Add one cup of water, more if you like lots of "sauce". Cover and cook an additional 10-15 minutes until the chicken is fully cooked and tender (but not shredding), turning gently once or twice, and the sauce has thickened to your desired consistency.
  • Taste and add more salt and pepper if required. For this dish, I added a total of two teaspoons Himalayan salt but amounts may vary depending on the type of salt you use.
  • Serve hot preferably over rice with stewed beans, callaloo or dhal and your favorite salad. If you feel like it add some fried plantains, wash it down with a cold glass of mauby, sorrel or home-made lemonade.

Nutrition Facts : Calories 261 kcal, Carbohydrate 9 g, Protein 17 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 65 mg, Sodium 584 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

TRINIDAD STEWED CHICKEN



Trinidad Stewed Chicken image

Tender golden brown chicken that goes great with anything.

Provided by MASONBROWNE

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h15m

Yield 8

Number Of Ingredients 14

1 (4 pound) whole chicken, cut into pieces
3 tablespoons finely chopped green onion
3 tablespoons chopped fresh cilantro
1 teaspoon minced garlic
1 teaspoon chopped onion
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon vegetable oil
¼ cup brown sugar
1 cup water
½ cup canned coconut milk
1 teaspoon red pepper flakes
2 tablespoons ketchup
1 tablespoon butter

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.

Nutrition Facts : Calories 310.5 calories, Carbohydrate 8.7 g, Cholesterol 65.3 mg, Fat 20.9 g, Fiber 0.4 g, Protein 21.5 g, SaturatedFat 7.8 g, Sodium 404.4 mg, Sugar 7.6 g

STEWED CHICKEN - TRINIDAD STYLE



Stewed Chicken - Trinidad Style image

Delicious and very easy to make--a traditional recipe that will be cooked in every home. Six large fresh tomatoes can also be used.

Provided by jenny butt

Categories     Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

1 kg skinless chicken breasts or 1 kg skinless chicken thigh
4 tablespoons olive oil
2 tablespoons sugar
1 (440 g) can tomatoes
1 large onion
2 -3 garlic cloves
1/2 teaspoon chile pepper sauce

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.

Nutrition Facts : Calories 456.6, Fat 16.9, SaturatedFat 2.8, Cholesterol 145, Sodium 185.2, Carbohydrate 14.9, Fiber 1.9, Sugar 10.8, Protein 59.1

TRINIDAD STEWED CHICKEN



Trinidad Stewed Chicken image

Not as complicated as it looks.This version only looks difficult because I tried to explain the technique carefully for first time makers of this dish. There is another recipe posted for this, but I feel it is too vague. This is the first meat dish that I learned to cook at age 12, so it's not that hard. You can do the exact same thing with cubes of beef, pork, lamb or oxtail. What's with all the optional ingredients you ask? Well traditionally all the ingredients listed are used but who isn't watching their salt and fat intake these days? If I am cooking this for guests, I use the optional ingredients but even then I use low salt versions of the sauces and check with my guests first for dietary restrictions. Either way it's great.

Provided by WizzyTheStick

Categories     Stew

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 18

3 lbs chicken pieces
2 -3 garlic cloves, finely chopped (garlic powder does not work for this recipe because it burns and turns bitter)
1 teaspoon salt
2 tablespoons oil
3 tablespoons brown sugar
1 maggi chicken bouillon cube, and 2 cups water (or 2 cups chicken broth)
1 teaspoon hot pepper sauce (DO NOT use tabasco sauce. Any hot or mild Caribbean pepper sauce is fine.) (optional)
1 tablespoon golden ray cooking margarine (optional)
1 tablespoon coconut cream (optional)
1 tomatoes, rough chopped (optional)
1 tablespoon Angostura bitters (optional)
1 tablespoon Worcestershire sauce (optional)
4 bunches chives
4 bunches spanish thyme
4 bunches French thyme
1 bunch fresh culantro (substitute 2 bunches cilantro)
10 pimento pepper (seeded)
4 stalks celery & leaves (I refer here to a local celery which is smaller and more pungent than the North American kind. Subst)

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.

Nutrition Facts : Calories 395.8, Fat 25.8, SaturatedFat 6.6, Cholesterol 103.6, Sodium 682.2, Carbohydrate 13.6, Fiber 2.5, Sugar 10.3, Protein 27.2

TRINIDADIAN CHICKEN STEW



Trinidadian Chicken Stew image

Provided by Giada De Laurentiis

Categories     main-dish

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.

Tips:

  • Choose the right chicken: For this recipe, bone-in, skin-on chicken pieces are best. They will provide more flavor and moisture to the stew.
  • Use a variety of seasonings: The blend of spices and herbs in this recipe is essential for creating a flavorful stew. Be sure to use a good quality curry powder, cumin, and paprika.
  • Don't be afraid to add heat: If you like your stew spicy, feel free to add more scotch bonnet pepper or cayenne pepper. Just be careful not to overdo it.
  • Simmer the stew low and slow: This will allow the flavors to develop and the chicken to become fall-off-the-bone tender.
  • Serve with your favorite sides: Stewed chicken Trinidad style is traditionally served with rice, but it can also be served with roti, dumplings, or your favorite vegetables.

Conclusion:

Stewed chicken Trinidad style is a delicious and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a hearty and satisfying stew, give this recipe a try.

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