stew chicken trinidad recipe

Written ByJenny Smyth Posted on
stew chicken trinidad recipe
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The Best stew chicken trinidad recipe

I’ve been making this stew chicken Trinidad recipe for my family for years, and it’s always a hit. I love how the flavors of the Caribbean come together in this dish, with the tender chicken, the rich and flavorful sauce, and the perfect balance of spices.

My kids can’t get enough of it, and it’s become a staple in our household. I’ve experimented with different ingredients and techniques over the years, but this recipe remains one of my favorites.

It’s easy to make and requires minimal prep time, making it perfect for a weeknight dinner or a special occasion. Plus, it’s incredibly healthy, with lean protein from the chicken and plenty of vegetables to keep you full and satisfied.

I like to serve it over rice or with some crusty bread on the side, but feel free to get creative with your serving options! This recipe has become a part of our family tradition, and I’m excited to share it with you today.

The technique of slow-cooking the chicken in a rich sauce is key to making this dish truly special. It’s a game-changer for any home cook looking to add some excitement to their mealtime routine.

Trinidad Stew Chicken

Trinidad Stew Chicken

4.8 from 884 votes

A rich and savory Caribbean stew made with chicken simmered in a flavorful blend of herbs, spices, and browning sauce. This hearty dish is a staple in Trinidadian cuisine, often served with rice, roti, or provisions.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken Marinade

2 lbs chicken thighs and drumsticks, skin on
2 tbsp green seasoning (blended cilantro, culantro, chives, garlic, ginger, pimento peppers)
1 tbsp browning sauce
1 tsp salt
1/2 tsp black pepper

For the Stew

2 tbsp vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 scotch bonnet pepper, whole (optional)
2 sprigs fresh thyme
2 bay leaves
1 tbsp tomato paste
2 cups water or chicken broth
1 large carrot, sliced
1 bell pepper, chopped
2 green onions, sliced

👨‍🍳Directions

1In a large bowl, combine the chicken with green seasoning, browning sauce, salt, and black pepper.
2Mix well to coat each piece evenly, then cover and refrigerate for at least 30 minutes or up to overnight for deeper flavor.
3Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat until shimmering.
4Add the marinated chicken pieces in a single layer, being careful not to overcrowd, and brown them for 3 to 4 minutes per side until the skin is golden and crispy.
5Remove the browned chicken from the pot and set aside.
6Reduce the heat to medium, then add the chopped onion and minced garlic, stirring frequently for 2 to 3 minutes until the onion becomes translucent and fragrant.
7Stir in the tomato paste, fresh thyme, bay leaves, and whole scotch bonnet pepper if using, cooking for 1 minute until the paste darkens slightly.
8Return the chicken to the pot and pour in the water or broth, scraping up any browned bits from the bottom.
9Bring the liquid to a gentle boil, then reduce the heat to low, cover the pot, and let the stew simmer for 25 to 30 minutes.
10The chicken should be tender and easily pull away from the bone, and the sauce will thicken to a rich, dark gravy.
11Add the sliced carrot and chopped bell pepper to the pot, stirring gently to combine.
12Continue to cook uncovered for another 10 to 12 minutes until the vegetables are tender but still slightly firm, and the sauce has reduced to your desired consistency.
13Remove the bay leaves, thyme sprigs, and scotch bonnet pepper if desired.
14Taste the stew and adjust seasoning with additional salt or black pepper as needed, then garnish with sliced green onions before serving over rice, roti, or with boiled provisions.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 120mg🧂Sodium: 780mg🌾Total Carbs: 18g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 38g

📝Notes

For an authentic taste, use homemade green seasoning made from fresh herbs. The scotch bonnet pepper adds heat without making the dish overly spicy if left whole. If you prefer a thicker gravy, mash a few pieces of the cooked carrot into the sauce before serving.

Watch Video Of How Trinidad Stew Chicken Works

This stew chicken Trinidad recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special gathering with friends and family.

It’s easy to make ahead and refrigerate or freeze for later use, making it perfect for meal prep or planning ahead.

And don’t forget about all those health benefits – lean protein from the chicken and plenty of veggies will keep you full and satisfied all day long!

❓ Frequently Asked Questions About Trinidad Stew Chicken

Q: What type of chicken should I use for this recipe?

I recommend using boneless, skinless chicken breast or thighs for this recipe. You can also use a combination of both if you prefer. The key is to make sure your chicken is cut into bite-sized pieces so that it cooks evenly throughout.

Q: Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker! In fact, I often do just that on busy days when I need a hands-off meal option. Simply brown the chicken and cook the aromatics as instructed, then transfer everything to your slow cooker and cook on low for 6-8 hours.

Q: Is this recipe suitable for vegetarians or vegans?

No, this recipe is not suitable for vegetarians or vegans due to the presence of chicken.

Q: Can I customize this recipe to suit my taste preferences?

Of course! Feel free to adjust the amount of spices or add your own favorite herbs and seasonings to make this recipe your own.

Q: How do I store leftovers from this recipe?

You can store leftovers from this recipe in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

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