Trinidad Stewed Chicken

Trinidad Stewed Chicken

191
MASONBROWNE 4

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

1 h 15 m servings 310 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 21.5 g
  • 43%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 404 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place chicken on a plate. Sprinkle the green onion, cilantro, garlic, onion, salt and pepper over it. Cover, and marinate for 30 minutes.
  2. 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.
  3. 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.

Reviews

191
  1. 256 Ratings

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Most helpful positive review

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...

Most helpful critical review

This is not really a traditional trini stew chicken. it looks too pale. tradition stew chicken is normally a deeper brown and that is because the sugar is allowed to brown and not just melt as i...

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...

With Trini roots, I found this recipe to be very much like what I am use to cooking. The only difference is that I mix the green onion, cilantro, garlic, onion, salt, and pepper....along with fr...

This is extremely good. I used boneless chicken, breasts & thighs and it came out great. I added a bit more red pepper, and more garlic. This is now on my kids (teens) most requested list. I...

All the ingredients incorporated really well together making this a very flavorful dish. I made a couple of changes; omitted the garlic, replaced the cilantro with parsley and added some lime ze...

This is not really a traditional trini stew chicken. it looks too pale. tradition stew chicken is normally a deeper brown and that is because the sugar is allowed to brown and not just melt as i...

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 w...

We loved this dish! I used chicken breasts, cut into large cubes, used cilantro in a tube, added onion powder & eliminated the green onion & squeezed the juice from a lime over the chicken to m...

I would give this recipe 10 stars. Rarely do I find a recipe that I will make again and again. OMG this is good! I too omitted the water and added a whole can of coconut milk. Thank you!

I loved this recipe. Wonderful flavor. I used a whole can of coconut milk - tasted amazing. I have made recipe several times and leeks can be used as well as green onion.