The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 22, 2009
Awesome, i had no coconut milk, so i used chicken broth and some corn starch, next time will use more onions, loved it, my boyfriend was licking the plate so that says something!
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Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 18, 2009
Fantastic. My husband and I both loved it. I made it with about 4x the amount of cilantro, garlic, onion and green onion, and I also added halved bella mushrooms, and served it over japanese (california) rice. It was delish, and very easy.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 22, 2009
I dont know what this is but it is definitely not trinidadian stewed chicken, stewed chicken does not contain any coconut milk or the butter at the end. please follow myrts78 recommendation for authentic trinidad stewed chicken.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 27, 2009
this made a delicious gravy. i used bone in thighs. the sauce was a little greasy so i might suggest removing the skin. i didnt use the optional coconut milk so i threw in some orange zest to make up for the lack of flavor. the cilantro did not come through for me as much as i expected so i added some freshly chopped as a garnish and i was pleased.the gravy was wonderful over the brazilian white rice from this site.
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 6, 2009
Absolutely gorgeous! I didnt have cilantro at all so just used dried parsley. The rest of the recipe was followed exactly, my kids licked their bowls!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 29, 2009
This recipie is good, but although it has many of the right ingredients, the execution isn't like true Trinidad-style stewed chicken. The marinade is supposed to be blended into a paste or green seasoning made with culantro (not cilantro), green onions, and garlic which makes it more flavorful. It is also traditionally made with only dark meat that is bone in and cut into small pieces. The picture is a mis-representation, so maybe it should be renamed "Caribbean Stewed Chicken"
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 27, 2009
Keeps with what i know stewed chicken to be but I use molasses to brown the chicken gives it a nice smooth flavour
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Home Town: Marabella, San Fernando, Trinidad And Tobago
Living In: Tacarigua, Tunapuna-Piarco, Trinidad And Tobago

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 25, 2009
This chicken was absolutely amazing. I used chicken breasts and 2 tbs brown sugar.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 17, 2009
Made this with my boyfriend the other day and we both loved it. I used a food processor to grind the ingredients for the marinade and then marinated the chicken for about 1.5 hrs.
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Cooking Level: Intermediate

Home Town: Spotsylvania, Virginia, USA
Living In: Fairfax, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 29, 2009
it is good, but the next time i will use the comments tip. i think will be better
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 26, 2009
Not only was this recipe unique, but it was delicious. I was not sure what to expect, but I followed the recipe exactly, and the outcome was fantastic. What a great use for cilantro. Excellent recipe--no need for any significant changes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Mar. 29, 2009
I was skeptical but it worked! For those who say your gravy was not thick enough, cut potatoes into small potatoes & add into the wok with rest of stew. As the potatoes boil, the gravy becomes thicker. I also added ginger. Mine was rather sweet so I added lots of salt as I'm pregnant & cant do spicy all the time. I added more ketchup, about 4 tablespoons & I skipped the coconut as I do not like the taste. Would recommend to anyone. Only marinaded for one and a half hours and it still tasted good! Try it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Mar. 26, 2009
This is pretty easy to put together, and it's very tasty. It has a very unique flavor, and the way it cooks leaves it to almost have a BBQ glazed taste. The coconut milk is really great in this dish - I couldn't imagine leaving it out!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Mar. 3, 2009
I LOVE this recipe! I double the sauce and add potatoes and carrots.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Mar. 2, 2009
We make this recipe at 3-4 times per month. Everyone in our house LOVES it. I've prepared it using boneless skinless chicken breasts; chicken thighs (boneless once; bone-in another); and as written with the whole chicken (minus skin). It is good every time! It's even better the next day, if there is any leftover! Thanks for a great recipe!
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Cooking Level: Intermediate

Living In: Panama City, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Feb. 10, 2009
Very good stewed chicken. I used cubed boneless skinless chicken breast which turned out really well. The only little problem was when I added the chicken, which was still cold, the brown sugar syrup quickly hardened. I think next time I'll try adding a little water first to thin out the brown sugar so it doesn't solidify from the cold chicken. Other than that, it was perfect.
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Cooking Level: Intermediate

Home Town: Ridgecrest, California, USA
Living In: Santa Rosa, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Feb. 4, 2009
I made this for a Taste of the Tropics dinner party where each dish was from a different island. Since it was the first time I made it, I followed the recipe almost exactly. The only thing I did different was follow the advice of the 2 Trinidadians that reviewed it and put the spices with some olive oil in the food processor and used it as a marinade. I marinated overnight and then cooked it, cooled it, then reheated right before we ate. By doing this, it picked up much more flavor and spice and was perfect. I will make this again and again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 24, 2008
One of the best things i have ever made! I too substituted a whole can of coconut milk for the water.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 27, 2008
OMG, was this ever good! I only needed 4 servings, so halved the amount of chicken (used skinless thighs), but made the full amount of sauce. It was great over rice. I had a little trouble with the brown sugar and oil initially. The burner must have been too hot, so the brown sugar turned hard as a rock almost instantly. I redid it at low heat and it worked fine. I'm sending this recipe to everyone I know. It is a new favorite at my house!
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Home Town: Austin, Texas, USA
Living In: Cairo, Al-Qahirah, Egypt

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 25, 2008
Awsome dish! My son came in while I was making this dish and said it didn't look that great. He ate seconds! The whole family loved it, and this dish will be in heavy rotation!
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Hinsdale, Illinois, USA

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