trinidad stewed chicken
No Image
This is from the Caribbean Island of Trinidad. It's similar to a thick stew, and it's usually served over steamed white rice. The original source provided no history or other information for this recipe, except to say it's usually served over cooked white rice, and most serve it with a cool garden salad on the side.
yield
8 serving(s)
prep time
45 Min
cook time
50 Min
method
Stove Top
Ingredients For trinidad stewed chicken
-
1 wholechicken, cut up into bite-size chunks
-
1green onion, chopped
-
1 tspdried thyme leaves
-
3 Tbspfresh cilantro, chopped
-
1/2 stalkcelery, minced (including a few of the celery leaves)
-
1 tspminced garlic
-
1 tspsalt
-
1/2 tspblack pepper
-
1 Tbspcooking oil
-
3 Tbsplight brown sugar
-
1 cuplow sodium chicken broth (or water)
-
1/2 to 1 tspminced scotch bonnet pepper (or other hot chile pepper)
-
1/2 cupchopped onion (white or yellow)
-
1 smtomato, chopped
-
1 Tbspbutter
-
8 portionscooked white rice (to serve) - optional
How To Make trinidad stewed chicken
-
1Cut up the chicken into bite-size pieces, and place chicken pieces in a plastic ziplock bag.
-
2Mix together the green onion, thyme, cilantro, celery, a few celery leaves, garlic, salt and black pepper. Use a spice grinder or mortal/pestle to crush it to a powder. Measure out about 3 Tbsp of the seasoning mix, and add it to the zip-lock bag with the chicken. Shake until chicken is well coated with the seasoning blend. Store in fridge for 30 minutes, to allow flavors to meld.
-
3Heat oil in a large stock pot, add brown sugar and cook until sugar starts to turn a dark brown. Add seasoned chicken and cook about 3 to 4 minutes or until browned on all sides, turning occasionally for even browning.
-
4Add the broth, the Scotch Bonnet pepper, onion, tomato and butter. Cover pot, cook over medium-low heat until chicken is tender and cooked through, about 45 minutes.
-
5There should be a gravy-like sauce in the pan. If it gets too dry, add more broth (or water) to produce a thick gravy. Season with salt and pepper, and add more of the seasoning mix if desired. Serve the stew hot, ladled over steamed white rice.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT