Best 5 Trinidad Stewed Chicken Recipes

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.

TRINIDAD STEWED CHICKEN

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.

TRINIDAD STEWED CHICKEN

Steps:

• 1. Season chicken the day before you plan to cook. Sprinkle on generous amounts of POULTRY SEASONING, SAGE, ONION POWDER, GARLIC POWDER,& McCormic GARLIC & HERB (no salt) seasoning. Add Lawry's seasoning salt but not much because it IS SALT, so be careful NOT to over salt. Place in zip lock bag in fridge over night so seasonings can marinate in.
• 2. Chop ONIONS. Smash & chop GARLIC PEGS.
• 3. Add Kitchen Bouquet BROWNING SAUCE and 1/4 C CATSUP to chicken and mix well.
• 4. Heat oil in large pot or use 2 pots, so you don't crowd the chicken... It will cook faster if you use 2 pots Add CHICKEN, and 1 ONION cook 20 minutes, turning often over med hi heat. Turn heat to low & continue to cook until chicken is done, about 30 minutes. Stir often & turn meat as needed.
• 5. Add in 1/4 c CATSUP, 1/4 - 1/2 C WATER, & the second ONION. Put lid on pots. Cook 20 more minutes on low heat. Makes a nice gravy to serve over rice. START COOKING RICE NOW.