trinidad stewed chicken recipe

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

I’m so excited to share this Trinidad Stewed Chicken recipe with you all. This dish is a staple in many Caribbean households, and for good reason – it’s deliciously flavorful and hearty.

I first discovered this recipe while traveling through the islands, where I fell in love with the rich aromas and bold spices that filled the air. The combination of tender chicken, succulent vegetables, and aromatic spices is truly a match made in heaven.

As a busy mom, I appreciate how easy it is to make this dish in bulk and serve it to my family throughout the week. My kids love it when I add some extra veggies to the pot, like carrots or potatoes, which makes it feel like a special treat.

But what I love most about this recipe is how versatile it is – whether you’re serving it as a main course or using leftovers for sandwiches or salads, this stewed chicken never fails to impress. And let’s not forget about the health benefits – with plenty of protein, fiber, and vitamins from the vegetables and spices, you can feel good about serving this dish to your loved ones.

So grab your apron and let’s get started on making some mouthwatering Trinidad Stewed Chicken! This recipe has been passed down through generations of Caribbean cooks, and I’m thrilled to be sharing it with you today.

With its perfect balance of sweet and savory flavors, this stewed chicken will become a staple in your household just like it has in mine.

Trinidad Stewed Chicken

Trinidad Stewed Chicken

4.8 from 1955 votes

Trinidad stewed chicken is a savory, deeply flavored Caribbean dish where chicken pieces are browned and simmered in a rich gravy made with browning sauce, herbs, and spices. The slow cooking process yields tender, fall-off-the-bone meat in a thick, aromatic sauce that is perfect over rice or with roti.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

2 lbs chicken thighs and drumsticks, skin on
1 lime or lemon, juiced
1 tsp salt
1 tsp black pepper
2 tbsp green seasoning (blended cilantro, culantro, garlic, onion, pimento peppers, chives)
1 tbsp Worcestershire sauce
1 tbsp soy sauce

For the Stew

2 tbsp vegetable oil
2 tbsp brown sugar
1 large onion, sliced
4 cloves garlic, minced
1 scotch bonnet pepper, whole (optional for heat)
2 sprigs fresh thyme
2 bay leaves
1 tbsp tomato paste
1 cup chicken broth or water
1 tbsp browning sauce (or dark soy sauce)
1 medium carrot, sliced (optional)
1 medium potato, cubed (optional)

👨‍🍳Directions

1Wash the chicken pieces with lime juice and cold water, then pat dry.
2Season the chicken with salt, black pepper, green seasoning, Worcestershire sauce, and soy sauce.
3Rub the seasoning into the meat, cover, and marinate in the refrigerator for at least 30 minutes or up to overnight.
4Heat the vegetable oil in a large heavy pot over medium-high heat.
5Add the brown sugar and stir constantly until it melts and turns a deep amber color, about 2 to 3 minutes.
6Be careful not to burn the sugar as it will become bitter.
7Add the marinated chicken pieces to the pot in a single layer, skin side down.
8Sear for 4 to 5 minutes per side until well browned all over.
9Remove the chicken and set aside on a plate.
10In the same pot, add the sliced onion and minced garlic.
11Cook over medium heat for 2 to 3 minutes until the onion is softened and translucent.
12Add the whole scotch bonnet pepper, thyme sprigs, and bay leaves, stirring for 1 minute until fragrant.
13Stir in the tomato paste and cook for 1 minute, then pour in the chicken broth and browning sauce.
14Scrape up any browned bits from the bottom of the pot.
15Return the chicken to the pot along with any accumulated juices.
16Bring the stew to a boil, then reduce the heat to low.
17Cover and simmer for 30 to 35 minutes, stirring occasionally, until the chicken is tender and cooked through.
18If adding carrots and potatoes, add them after 20 minutes of simmering.
19Uncover the pot and increase the heat to medium-high.
20Cook for an additional 5 to 7 minutes to reduce the gravy until it is thick and coats the back of a spoon.
21Taste and adjust seasoning with salt and pepper if needed.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Mixing bowl
Knife and cutting board
Wooden spoon
Measuring spoons and cups

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 7g❤️Cholesterol: 120mg🧂Sodium: 800mg🌾Total Carbs: 18g🥦Dietary Fiber: 2g🍬Sugars: 8g🥩Protein: 32g

📝Notes

For a milder stew, use the scotch bonnet pepper whole and do not pierce it. Green seasoning can be found in Caribbean markets or made by blending cilantro, culantro, garlic, onion, pimento peppers, and chives with a little water. Browning sauce is a key ingredient for color and flavor; dark soy sauce can be substituted in a pinch.

Watch Video Of How Trinidad Stewed Chicken Works

One of my favorite things about Trinidad Stewed Chicken is how well it freezes and reheats – simply thaw overnight in the fridge or reheat on low heat on your stovetop or in a slow cooker when you’re ready for another delicious meal.

And don’t worry if you have leftovers – they’ll keep happily in an airtight container for up to 3 days or can be frozen for future meals.

Whether you’re looking for a quick weeknight dinner or a hearty Sunday lunch option, Trinidad Stewed Chicken is always a good idea – so give it a try tonight!

❓ Frequently Asked Questions About Trinidad Stewed Chicken

1. What type of chicken should I use for this recipe?

For this Trinidad Stewed Chicken recipe, you’ll want to use bone-in chicken pieces such as thighs, legs, or wings. This will help keep the meat moist and full of flavor.

2. Can I use store-bought curry powder instead of making my own spice blend?

While store-bought curry powder can be convenient, I highly recommend taking the time to make your own spice blend from scratch. It’s worth the extra effort for the depth of flavor it adds to the dish.

3. How do I prevent the stew from becoming too thick?

To avoid a thick stew, make sure to add enough liquid – either water or broth – to cover the chicken pieces by at least an inch. You can also add more liquid as needed during cooking if you find the stew getting too thick.

4. Can I make this recipe in a slow cooker?

Absolutely! In fact, slow cookers are perfect for making Trinidad Stewed Chicken because they allow you to cook the dish low and slow without much fuss.

5. How long does this stewed chicken keep in the fridge?

Cooked Trinidad Stewed Chicken will keep in an airtight container in the fridge for up to 3 days or can be frozen for up to 2 months.

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