Trini Chinese Chicken Recipes

TRINI-CHINESE CHICKEN

Trini-Chinese Chicken image

Chinese-style chicken is a dish you can find all over Trinidad and within the diaspora that has followed the nation's emergence from British rule. The skin is fried into a lacquered mahogany. The meat beneath it tastes of five-spice, ginger and soy and is generally accompanied by a hum of oyster sauce mixed with the zing of the pickled Scotch-bonnet-pepper sauce that is seemingly omnipresent on the island's tables.

Provided by Sam Sifton

Categories dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

8 to 10 chicken thighs, legs and wings,about 2 1/2 to 3 pounds total
2 tablespoons five-spice powder
3 limes
3 tablespoons soy sauce
1 2-inch knob ginger root, peeled andminced
1/2 cup neutral oil, like canola or grapeseed
2 tablespoons sesame oil
1/2 cup oyster sauce
1 to 3 tablespoons Scotch-bonnet-peppersauce, ideally Matouk's Soca, to taste
Freshly ground black pepper
1/4 cup chopped scallions, for garnish.

Steps:

In a large, nonreactive bowl, toss the chicken with five-spice powder, then with the juice of 2 of the limes, the soy sauce and the ginger. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
Heat oils in a large skillet over medium-high heat. There should be at least 1/4 inch of oil in the pan. When the oil is hot, remove chicken from marinade, allowing excess marinade to drip back into the bowl, and fry, in batches if necessary to not crowd the pan, turning the pieces frequently, until well browned and cooked through, 15 to 20 minutes.
Meanwhile, make the dipping sauce. Combine oyster sauce, a tablespoon of the Scotch-bonnet-pepper sauce and the juice of the remaining lime and stir to combine. Adjust seasonings with more hot sauce, lime juice and freshly ground black pepper to taste.
Garnish with scallions and serve with white or fried rice, with a drizzle of the sauce over each piece of chicken and the remaining sauce on the side.

Nutrition Facts : @context http, Calories 731, UnsaturatedFat 44 grams, Carbohydrate 10 grams, Fat 60 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 12 grams, Sodium 1279 milligrams, Sugar 1 gram, TransFat 0 grams

TRINI STYLE HERB ROASTED WHOLE CHICKEN

Trini Style Herb Roasted Whole Chicken image

Make and share this Trini Style Herb Roasted Whole Chicken recipe from Food.com.

Provided by malessabhajan

Categories Whole Chicken

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 whole chicken
3 tablespoons spoon butter
5 minced garlic cloves
5 tablespoons chopped parsley
1 teaspoon salt
1 teaspoon black pepper

Steps:

pat chicken dry with paper towel,.
then melt butter combine minced garlic,chopped parsley salt and black pepper in a bowl paste the chicken with the mixture inside and out bake for 1 hour 15 minutes at 375 degrees.
serve with any rice or side dish.

TRINI STYLE CHICKEN

Trini Style Chicken image

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

Provided by KIMMY_75

Categories World Cuisine Recipes Latin American Caribbean

Time 1h

Yield 6

Number Of Ingredients 7

Ingredients

2 ½ pounds bone-in chicken pieces
2 tablespoons garlic powder
1 tablespoon sea salt
1 tablespoon cayenne pepper
1 (.18 ounce) packet sazon seasoning
2 tablespoons white sugar
3 bok choy stalks, chopped

Steps:

Stir together the garlic powder, salt, cayenne pepper, and sazon seasoning in a shallow dish. Coat chicken pieces with this mixture.
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.
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.

Nutrition Facts : Calories 514.6 calories, Carbohydrate 7.2 g, Cholesterol 88.4 mg, Fat 43.5 g, Fiber 0.7 g, Protein 22.6 g, SaturatedFat 12.2 g, Sodium 1089.8 mg, Sugar 5.2 g

TRINIDAD STEWED CHICKEN

Trinidad Stewed Chicken image

Tender golden brown chicken that goes great with anything.

Provided by MASONBROWNE

Categories World Cuisine Recipes Latin American Caribbean

Time 1h15m

Yield 8

Number Of Ingredients 14

Ingredients

1 (4 pound) whole chicken, cut into pieces
3 tablespoons finely chopped green onion
3 tablespoons chopped fresh cilantro
1 teaspoon minced garlic
1 teaspoon chopped onion
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon vegetable oil
¼ cup brown sugar
1 cup water
½ cup canned coconut milk
1 teaspoon red pepper flakes
2 tablespoons ketchup
1 tablespoon butter

Steps:

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

Nutrition Facts : Calories 310.5 calories, Carbohydrate 8.7 g, Cholesterol 65.3 mg, Fat 20.9 g, Fiber 0.4 g, Protein 21.5 g, SaturatedFat 7.8 g, Sodium 404.4 mg, Sugar 7.6 g

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