TRINIDAD STEW CHICKEN
Steps:
- Heat a deep heavy pot on a medium fire. Add the sugar and allow it to melt and simmer until it looks golden brown.
- Add the marinated meat and 1/4 cup 0f water. Allow the browning to coat the meat evenly. Lower the heat and allow to simmer for 2 mins.
- Add the chopped fresh herbs, salt pepper, and 1 1/2 cups of water to just about cover the chicken. Cook until the meat is tender (about 25 - 30 mins). You may add a teaspoon of tomato paste for taste. Serve with rice.
TRINIDAD STEWED CHICKEN
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
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
TRINI STEW CHICKEN (NOT SPICY)
I make this dish for my husband quite often, it takes some time but it's worth it in the end. We can't stop eating it. If you like heat, add a scotch bonnet pepper. This is a good dish to eat with rice and any side you like, a salad or macaroni pie. Hope you like it and Enjoy! (This is my version, not authentic but it's sure tasty)
Provided by jmngroo
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Peel and cut medium onion in half. Slice. Put half the onion in a large bowl and the other half in a small bowl (for frying). Peel and mince garlic. Add it to the small bowl of onions for frying. Rinse and chop both tomatoes and add it to the large bowl. Rinse and chop the green onion, add it to the large bowl. Wash and chop up the handful of cilantro, add it to large bowl. Cut the lime in half and begin to prepare the 9 drumsticks.
- Put chicken in a large bowl, add water until it covers the chicken. Squeeze lime juice in the water and put the peel in the water. Wash chicken, and pour out the water. Add more water until it covers the chicken again. Add white vinegar and wash the chicken. Pour out the water. Peel skin off the chicken ( if desired).
- Add chicken to the large bowl with half sliced onion, tomato, green onion and cilantro. Add salt, black pepper, garlic powder, onion powder and ketchup. Mix. Cover with plastic wrap and place in the fridge to marinate for 15 - 20 mins (if your in a rush) or 4 hours to overnight (if your not in a rush).
- Get a large pot, turn heat to medium and add oil. Add the small bowl of onions and garlic to the oil and sauté for 5 mins or when you see some garlic pieces turning brown. Add the marinated chicken. Hear it sizzle. Use a mixing spoon to blend everything together. Let it cook for 5 minutes. Use the mixing spoon to mix again. Let it cook for another 5 minutes. Now add mushroom soy sauce and oyster sauce. Mix. Cover with the lid for 15 minutes and let the natural juices come out. After 15 minutes, take the lid off, and mix. Let the chicken juices evaporate, till there is a thick gravy and very little liquid left. Keep an eye on it. 15 minutes After 15 minutes, add water until it barely covers the chicken. Let it come to a boil and wait 15 -20 minutes until it reaches the gravy consistency you want. Turn off the stove and your done! Enjoy with some rice, salad and some macaroni pie!
Nutrition Facts : Calories 383.6, Fat 21.4, SaturatedFat 4.9, Cholesterol 133, Sodium 1040.9, Carbohydrate 13.8, Fiber 2.5, Sugar 4.8, Protein 33.7
TRINIDADIAN CHICKEN STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 1h3m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a heavy bottomed 4-quart saucepan, heat the oil over medium-high heat. Add the sugar and cook, stirring occasionally, until very dark, about 2 to 3 minutes. Add the chicken pieces, ginger, 1 teaspoon of salt, and pepper. Cook, stirring frequently until the chicken is brown, about 5 minutes. Add the tomatoes and break up with a wooden spoon. Add the thyme, 2 tablespoons of parsley, carrots, potatoes, and hot water. Cover the pan and simmer until the chicken is cooked through and the vegetables are tender, about 40 to 45 minutes. Season with salt and pepper, to taste. Transfer to serving bowls and garnish with the remaining parsley.
TRINIDADIAN STEW CHICKEN
I LOVE Carribean foods. This is one of my all time favorites. You can make it spicy by adding a bit of habanero peppers, or keep it on the calm side. Kids seem to like this without the peppers! recipe from Karen @ Choonkooloonks.com
Provided by Harley Quinn
Categories Stew
Time 55m
Yield 10 pieces, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- To prepare:.
- Place about 1/4 cup of oil in a large pot, and place on high heat.
- Add 1/4 cup of brown sugar to the oil, spreading it evenly in the oil without mixing.
- Leave on high heat until the sugar starts to turn dark brown, almost black, and starts to bubble. Then you're ready to add the chicken. Depending on your stove, it will only take a couple of minutes for this to occur.
- SLOWLY add the chicken pieces to the oil, one by one. WARNING: THE OIL WILL SPATTER, so be careful!
- Once you've got all the pieces in, let the sugar "brown" your chicken, stirring occasionally, to ensure that the pieces don't stick.
- After the chicken is browned, add the remaining seasoning to the pot, turn the heat to medium.
- Add one cup of water to the mixture, and stir.
- Add coconut milk to the mixture.
- Crumble bouillon cube over the entire mixture, and stir, and add salt to taste. Cover the pot, and let simmer until the chicken is cooked, about 30 minutes You'll want to stir the pot occasionally, and if it looks like your liquid is disappearing (though it shouldn't), feel free to add a bit more water.
- Once the chicken is cooked, your stew is ready.
Nutrition Facts : Calories 348.5, Fat 26.9, SaturatedFat 13.4, Cholesterol 0.1, Sodium 963.4, Carbohydrate 26.7, Fiber 2.3, Sugar 20.6, Protein 3.6
TRINI STYLE CHICKEN
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
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
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- Add the marinated meat and 1/4 cup 0f water. Allow the browning to coat the meat evenly. Lower the heat and allow to simmer for 2 mins.
- Add the chopped fresh herbs, salt pepper, and 1 1/2 cups of water to just about cover the chicken. Cook until the meat is tender (about 25 - 30 mins). You may add a teaspoon of tomato paste for taste. Serve with rice.
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