Trini Style Chicken Recipe -
Trini Style Chicken Recipe
  • READY IN 1 hr

Trini Style Chicken

Recipe by  

"This is a Trinidadian style chicken with bok choy. It is tasty and easy to make."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Stir together the garlic powder, salt, cayenne pepper, and sazon seasoning in a shallow dish. Coat chicken pieces with this mixture.
  2. Heat a Dutch oven or heavy skillet with a lid over medium heat for at least 3 minutes. Sprinkle the sugar over the bottom of the pan, and stir gently until it becomes liquid and caramelizes. Add the chicken, cover, and cook for about 25 minutes.
  3. Remove cover, and cook for another 15 to 20 minutes, letting the juices cook down until they are almost gone. Add the bok choy, and cook just until wilted.
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Reviews More Reviews

Most Helpful Positive Review
Apr 10, 2007

My boyfriend, who is Trini, loved this recipe, but I too altered it. I eliminated the bok choy, then instead of letting the liquid dry out I sauteed some onions in the sauce. Once the onions were soft I tossed in some cooked rice. It was so good, my sweetie ate nothing else but this until it was gone, the next day!

Most Helpful Critical Review
May 04, 2009

I must have done something wrong because all I ended up with was a black pan and black bottomed chicken! The sugar burned and burned and burned and made a lot of smoke!

Jul 20, 2004

I am from Jamaica and this chicken was great i hope that every one tries this recipe.

Aug 04, 2011

The only change I made is that I used boneless chicken because that is what I had in the freezer. I loved this recipe and I especially loved the bright orange the sazon season made it. The bok choy blended in perfectly in this sauce. This was so easy to make and the end result was very impressive.

May 17, 2012

Dee-licious! Like another reader said, I was worried about caramelized sugar, but wow did it so much depth to the flavor. I removed the chicken when half done and sauteed chopped white onion in the pan juices per another reader's suggestion. When the onion was soft, I deglazed with chicken broth, added more Sazon and spices. Added the chicken back in. When the sauce reduced, I coated the chicken pieces and added the bok choy. Served it all on a bed of rice. So tasty and so easy. Thanks for my new chicken and rice dish!

Sep 05, 2008

I love this chicken it was so easy to make i make it all the time. My husband loves it.

Jul 21, 2011

This was fantastic! A couple of things you should know: 1. It's HOT!!! I cut the cayenne significantly, and it still was very hot. I love hot food, but my wife and kids were crying with every bite. 2. My sazon is in a big jar. I have no idea how to measure .18 ounce of something. I went with about a tablespoon and that was good. 3. The recipe doesn't say how long the sugar step takes. I'd say it was between 10 and 15 minutes of stirring. 4. I didn't have bok choy. I used cut up summer squash and zucchini. It was great! 5. Saffron rice made a nice accompaniment.

Jul 17, 2011

My daughter and I loved it, it has perfect balance of sweetness and spicyness. I made with Bok Choy, I am assuming that's why it was little on the dry side. Recipe fails to mention stir after carmalizing sugar, I believe that's why some folks have burned chicken.


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  • Calories
  • 515 kcal
  • 26%
  • Carbohydrates
  • 7.2 g
  • 2%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 43.5 g
  • 67%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 22.6 g
  • 45%
  • Sodium
  • 1090 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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