Recipe by KIMMY_75
"This is a Trinidadian style chicken with bok choy. It is tasty and easy to make."
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2 1/2 pounds
bone-in chicken pieces
1 (.18 ounce) packet
bok choy stalks, chopped
My boyfriend, who is Trini, loved this recipe, but I too altered it. I eliminated the bok choy, then instead of letting the liquid dry out I sauteed some onions in the sauce. Once the onions were soft I tossed in some cooked rice. It was so good, my sweetie ate nothing else but this until it was gone, the next day!
I must have done something wrong because all I ended up with was a black pan and black bottomed chicken! The sugar burned and burned and burned and made a lot of smoke!
I am from Jamaica and this chicken was great i hope that every one tries this recipe.
The only change I made is that I used boneless chicken because that is what I had in the freezer. I loved this recipe and I especially loved the bright orange the sazon season made it. The bok choy blended in perfectly in this sauce. This was so easy to make and the end result was very impressive.
Dee-licious! Like another reader said, I was worried about caramelized sugar, but wow did it so much depth to the flavor. I removed the chicken when half done and sauteed chopped white onion in the pan juices per another reader's suggestion. When the onion was soft, I deglazed with chicken broth, added more Sazon and spices. Added the chicken back in. When the sauce reduced, I coated the chicken pieces and added the bok choy. Served it all on a bed of rice. So tasty and so easy. Thanks for my new chicken and rice dish!
I love this chicken it was so easy to make i make it all the time. My husband loves it.
My daughter and I loved it, it has perfect balance of sweetness and spicyness. I made with Bok Choy, I am assuming that's why it was little on the dry side. Recipe fails to mention stir after carmalizing sugar, I believe that's why some folks have burned chicken.
We absolutely LOVE this recipe-we found it after my daughter fell in love with bok choy at a local restaurant. I was a little shy of caramelizing the sugar at first but now that I've made it a couple of times I've found that it's a really great part of the dish. I have been using a little less cayenne pepper-the full amount is a little spicy for my kiddo!
* Percent Daily Values are based on a 2,000 calorie diet.
Trini Style Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 392
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