May 07, 2012
Being Trinidadian myself I can give a bit more imput into this recipe. We make this hugely popular dish very often and it can be done with variations. I have never heard of using coconut milk in stewed chicken that's usually in curries, You can omit the coconut milk for a very lowfat dish and use chicken broth instead. We usually blend (in blender or food processor)our seasonings such as cilantro, green onions, lots of garlic, a little water or vinegar to moisten and preserve spanish thyme and of course hot peppers TO TASTE if you can take it. We marinate like some of the comments said longer, overnight is good. We brown just like the recipe said but even even longer than two minutes don't be afraid to really brown as long as you stir it and it does not burn, however I personally use about two tablespoons of sugar or you can also use a few drops of browning such as Benjamin's which comes in a bottle (it is caramelized sugar) or Gravy Master. As you brown adding a little ketchup and soy sauce then add water(or broth), chopped onions, and diced potatoes which thicken, then simmer for 1/2 hour to forty mins and then add a little cornstarch mixed with water toward the end to thicken. It will have a different flavor from original recipe if you omit the coconut milk. As a variation we also stew beef and pork cubes the same way, just cook longer, very delicious. ( a shot of rum in the marinating meat is great and if you like ginger a little bit of it grated is good too).
—MYRTS78
