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Trinidad Stewed Chicken

SUBMITTED BY: MASONBROWNE PHOTO BY: LADYJAYPEE

"Tender golden brown chicken that goes great with anything."

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Read Reviews (93)

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PREP TIME	15 Min
COOK TIME	30 Min
READY IN	1 Hr 15 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil
1/4 cup brown sugar
1 cup water
1/2 cup canned coconut milk (optional)
1 teaspoon red pepper flakes (optional)
2 tablespoons ketchup
1 tablespoon butter

What to Drink?
	Riesling

DIRECTIONS

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.

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REVIEWS

Reviewed on jul. 5, 2008 by MYRTS78

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.

MYRTS78
jul. 5, 2008

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. 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). Heck while I'm talking so much let me add that you can also use a few drops of browning such as Benjamin's which comes in a bottle (it is caramelized s

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142 users found this review helpful

Being Trinidadian myself I can give a bit more imput into this recipe. We make this hugely... MORE

Reviewed on jan. 26, 2009 by Nette

This is extremely good. I used boneless chicken, breasts & thighs and it came out great. I... MORE

Reviewed on jan. 1, 2008 by D.A. mommy

With Trini roots, I found this recipe to be very much like what I am use to cooking. The only... MORE

Reviewed on may 8, 2006 by PARKER71

All the ingredients incorporated really well together making this a very flavorful dish. I... MORE

Reviewed on apr. 23, 2007 by IMVINTAGE

We loved this dish! I used chicken breasts, cut into large cubes, used cilantro in a tube,... MORE

Reviewed on sep. 9, 2006 by LOOSENUP

I would give this recipe 10 stars. Rarely do I find a recipe that I will make again and... MORE

Reviewed on mar. 28, 2006 by Caroline C

I'm not a fan of bone-in chicken, so I made this with chicken breasts cut into bite-size... MORE

Reviewed on nov. 3, 2005 by ARCHICATS

I loved this recipe. Wonderful flavor. I used a whole can of coconut milk - tasted amazing. I... MORE

Reviewed on nov. 27, 2008 by Toni

OMG, was this ever good! I only needed 4 servings, so halved the amount of chicken (used... MORE

Reviewed on jun. 12, 2006 by MISSJENAFFLECK

This was sooooooo good and so easy! It tasted just like takeout, yet I hardly spent any time... MORE

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Recipe Submitter:

MASONBROWNE

Cooking Level: Expert

Home Town: Belmont, Port-Of-Spain, Trinidad And Tobago

Living In: Fayetteville, North Carolina, USA

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Nutritional Information

Trinidad Stewed Chicken

Servings Per Recipe: 8

Amount Per Serving

Calories: 310

Total Fat: 20.9g
Cholesterol: 65mg
Sodium: 413mg
Total Carbs: 8.8g
Dietary Fiber: 0.4g
Protein: 21.4g

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Trinidad Stewed Chicken

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INGREDIENTS (Nutrition)

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DIRECTIONS

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