Yum! Lots of flavor in this dish. The only changes I made were 1) I used the juice of two lemons (a little more than 3 T.) After browning the chicken (I used 5 fat breasts cut in half), I deglazed the skillet with bouillion dissolved in about a cup of hot water, about a half cup of chicken broth, lemon juice, garlic and I also added about a cup of white wine. These ingredients were boiled together and poured over the chicken in the crock pot. I cooked the chicken in the crock pot for about 7 hours on low. I served this with penne pasta sprinkled with parmeson and green beans. My family loved it.

Reviewed On: Nov. 7, 2011

Oh my! This was absolutely delicious. I didn't want to go to the store so I defrosted a bag of wings and three boneless chicken breasts to stew. I changed the marinade only be adding about a half of jalopena pepper, and I made a paste of the ingredients with a bit of olive oil. I browned the chicken in batches in a bit more veg oil and brown sugar. And I cooked it covered for a bit longer than the recipe called for. This recipe reminds me why I love cooking in cooler weather. I will definitely be cooking Trinidad Stewed Chicken again. A great company meal. Kudos to you, MASONBROWNE!

Reviewed On: Nov. 17, 2010

This has become one of my 'go-to' entrees. I always have the ingredients on hand and have never had a disgruntled diner when this entree was served. Easy, easy easy!

Reviewed On: Jul. 8, 2010