Trinidad Stewed Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TRINIDAD STEW CHICKEN



Trinidad Stew Chicken image

Provided by Felix (Simply Trini Cooking)

Categories     Meats

Time 55m

Number Of Ingredients 11

1 chicken (2 -3 lbs, cut up, seasoned and marinated overnight (or at least for 1 hour))
3 tbsp sugar
1 small onion (chopped)
3 cloves garlic (chopped)
1 sprig chive (chopped)
2 sprigs fine leaf thyme (chopped)
2 leaves big leaf thyme (chopped)
2 sprigs parsley (chopped)
1 tsp tomato paste (optional)
Salt and pepper to taste (optional)
Water

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



Trinidad Stewed Chicken image

Trinidadian stew chicken is quite unique from stews around the world. There are many variations, but in my simple recipe, pieces of chicken are first browned in a modest amount of "burnt" sugar and the flavor is enhanced with fresh herbs, garlic, tomato, a touch of ginger and pimento, habanero or other hot pepper. Stew chicken is one of my favorite chicken recipes. I always say, "you know you are a Trini (a Trinidadian) if you don't know what to cook and you decide to make either stewed chicken or curried chicken". In minutes you can prepare this mouthwatering stew chicken that's unrivaled in flavor. In my opinion, there is no chicken recipe anywhere that can produce such a complex and satisfying experience with the minimum effort required of this recipe.

Provided by CookingwithRia

Categories     dinner     lunch

Number Of Ingredients 14

4 pounds chicken (cut into 2 inch pieces)
3 tablespoon vegetable oil
5 tablespoons brown sugar
2 scallions ( - about 1 cup chopped scallion)
1/2 onion (small)
4 cloves garlic (grated or minced)
1 plum tomato (chopped (optional))
1 tablespoon grated ginger (grated, optional)
4 tablespoons ketchup (optional)
4 sprigs thyme
1 tablespoon bandhania (minced)
2 pimento peppers and/or habanero pepper (to taste (optional))
2 tsp Salt (to taste)
1 teaspoon black pepper

Steps:

  • Prep: Wash chicken with the juice of one lemon, lime or vinegar and water, rubbing to remove slime, also remove excess skin, fat. Wash a second time with plain water. Drain well. Wash and chop scallions, tomatoes, peel and chop onion, grate ginger and garlic, cut pimento or habanero if using. Alternately, chicken can be seasoned ahead of time with scallion, onion, garlic, tomato(optional), ginger(optional), thyme, pimento pepper, hot pepper-if using, salt and black pepper, ketchup.
  • In a large pot over medium heat, add oil. When the oil is hot but not smoking, add sugar and allow it to bubble, froth, expand and darken. Do not allow it to smoke and get black. This is the same technique I used with the pelau and stewed lamb.
  • Add chicken and listen to it sing in the pot! Immediately raise the heat to high and stir continuously to coat with the brown sugar, about 2 minutes.
  • If chicken was not pre-seasoned, now add scallion, onion, garlic, tomato(optional), ginger(optional), thyme, pimento pepper, hot pepper-if using, salt and black pepper, ketchup and cook 1-2 minutes more while stirring. Also add potatoes and cooked peas now if using.
  • Cook for 15-20 minutes, covered, over medium high heat (chicken will release it's juices), stirring occasionally, every 5 minutes, until liquid has evaporated.
  • After the liquid has evaporated, continue to cook for a few seconds to allow flavours to develop, stirring continuously to prevent sticking.
  • Add one cup of water, more if you like lots of "sauce". Cover and cook an additional 10-15 minutes until the chicken is fully cooked and tender (but not shredding), turning gently once or twice, and the sauce has thickened to your desired consistency.
  • Taste and add more salt and pepper if required. For this dish, I added a total of two teaspoons Himalayan salt but amounts may vary depending on the type of salt you use.
  • Serve hot preferably over rice with stewed beans, callaloo or dhal and your favorite salad. If you feel like it add some fried plantains, wash it down with a cold glass of mauby, sorrel or home-made lemonade.

Nutrition Facts : Calories 261 kcal, Carbohydrate 9 g, Protein 17 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 65 mg, Sodium 584 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

TRINIDAD STEWED CHICKEN



Trinidad Stewed Chicken image

Not as complicated as it looks.This version only looks difficult because I tried to explain the technique carefully for first time makers of this dish. There is another recipe posted for this, but I feel it is too vague. This is the first meat dish that I learned to cook at age 12, so it's not that hard. You can do the exact same thing with cubes of beef, pork, lamb or oxtail. What's with all the optional ingredients you ask? Well traditionally all the ingredients listed are used but who isn't watching their salt and fat intake these days? If I am cooking this for guests, I use the optional ingredients but even then I use low salt versions of the sauces and check with my guests first for dietary restrictions. Either way it's great.

Provided by WizzyTheStick

Categories     Stew

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 18

3 lbs chicken pieces
2 -3 garlic cloves, finely chopped (garlic powder does not work for this recipe because it burns and turns bitter)
1 teaspoon salt
2 tablespoons oil
3 tablespoons brown sugar
1 maggi chicken bouillon cube, and 2 cups water (or 2 cups chicken broth)
1 teaspoon hot pepper sauce (DO NOT use tabasco sauce. Any hot or mild Caribbean pepper sauce is fine.) (optional)
1 tablespoon golden ray cooking margarine (optional)
1 tablespoon coconut cream (optional)
1 tomatoes, rough chopped (optional)
1 tablespoon Angostura bitters (optional)
1 tablespoon Worcestershire sauce (optional)
4 bunches chives
4 bunches spanish thyme
4 bunches French thyme
1 bunch fresh culantro (substitute 2 bunches cilantro)
10 pimento pepper (seeded)
4 stalks celery & leaves (I refer here to a local celery which is smaller and more pungent than the North American kind. Subst)

Steps:

  • Prepare Green seasoning marinade:.
  • Put all the seasoning ingredients into your blender or food processor and process dry or with a minimum amount of water. Store in the fridge, in a glass jar, for up to a week. Or add some more water and some vinegar if you want to keep it longer. Sorry I can't offer definite measurements. I usually just eyeball this.
  • Trinidadians use this all purpose mix to season just about any kind of meat. It keeps well in the fridge and we usually make a fresh batch of this once a week.
  • Season chicken with Angustora bitters, green seasoning, salt and black pepper and leave to marinate in the fridge for 1/2 hour or longer if you have the time.
  • Heat oil in a heavy pot, add sugar and garlic and let caramelize. Stir once or twice so that the garlic doesn't burn.
  • The sugar will go from the colour of peanut butter to a bubbling, dark, reddish brown. When the outer edges start to turn an even darker brown , add all the chicken to the pot.
  • Do not stir. Let the water generated by the addtion of the chicken dry out some and give chicken a chance to caramelize. Turn chicken and let rest again for the other side to caramelize. Reapeat this process, turning chicken occasionally so that it browns on all sides. If the sauce at this point looks a little bit gooey you are on the right track. You may need to add a few tablespoons of water during this process if it seems that the sauce is drying out too quickly but keep it at this thickened stage until the chicken is brown. If your sauce is too thin and watery the chicken will not caramelize.
  • TIP: It takes a while for the sugar to get to the dark colour you are looking for. Do not walk away while browning the sugar. Once brown you'd be surprised how quickly it goes to black leaving you with a bitter charred mess that dries hard and ruins your pot and your spoon:=)No this never happened to me before LOL.
  • Don't rush this stage. Let the liquid dry out, turning chicken occasionally so that it browns on all sides. If water is added too soon the brown colour will wash right off. The chicken will be too pale.
  • When chicken is nice and brown, add the Worcestershire sauce, the Maggi cube and 2 cups cup or more of water to cover the chicken or two cups of broth.
  • Add hot pepper sauce; cover pot and bring to a boil. Remove the pot cover part of the way as you want the liquid to start drying up but not so quickly that the chicken doesn't have time to cook. If liquid dries out too quickly you can always add more water.
  • Cook on medium heat until chicken is tender.
  • Once the chicken is cooked, let liquid dry out until the sauce in the pot is no longer watery.
  • Serve with hot rice, salad or vegetables.
  • Variations: You can add a 1/4 cup pumpkin cut in small cubes after you brown the chicken if you want a slightly thicker sauce.

Nutrition Facts : Calories 395.8, Fat 25.8, SaturatedFat 6.6, Cholesterol 103.6, Sodium 682.2, Carbohydrate 13.6, Fiber 2.5, Sugar 10.3, Protein 27.2

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

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

TRINIDADIAN CHICKEN STEW



Trinidadian Chicken Stew image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h3m

Yield 4 servings

Number Of Ingredients 13

1/4 cup vegetable oil
2 tablespoons dark brown sugar
2 skinless and boneless chicken breasts, halved
4 small skinless, bone-in chicken thighs
1 tablespoon finely grated fresh ginger
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
4 whole peeled canned tomatoes
2 tablespoons chopped fresh thyme leaves
1/4 cup chopped fresh flat-leaf parsley
3 carrots, peeled and cut into 2-inch pieces
3 medium Yukon gold potatoes (about 1 pound), peeled and cut into 2-inch pieces
1 1/2 cups water

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-STYLE CHICKEN



Trinidadian-Style Chicken image

Provided by Roger Mooking

Categories     main-dish

Time P1DT1h20m

Yield 4 servings

Number Of Ingredients 16

6 cloves garlic, chopped
2 shallots, coarsely chopped
Bunch green onions, trimmed and chopped
Bunch fresh flat-leaf parsley, leaves and stems coarsely chopped
1/2 cup vegetable oil
1 (3-pound) whole chicken, cut into pieces
1 cup sugar
1/4 cup vegetable oil
1/2 white onion, cut into small dice
1 green chile, seeded and halved lengthwise, optional
1 unripe plantain, halved lengthwise and chopped
4 plum tomatoes, chopped
1/4 cup Worcestershire sauce
1/2 cup chicken stock
Kosher salt
1 cup fresh cilantro leaves

Steps:

  • For the marinade: Place the garlic, shallots, onions, parsley, and vegetable oil in a food processor, and puree. Transfer the garlic mixture to a container, and set aside. For the chicken: Put the chicken pieces in a bowl and add half of the Amise marinade, cover, and marinate in the refrigerator for a maximum of 24 hours. In a wide-based pan, heat the sugar and vegetable oil over medium-high heat. Swirl the glaze until the sugar caramelizes and browns, approximately 7 to 10 minutes. As soon as the sugar caramelizes, add the chicken pieces, in one layer skin-side down and brown the chicken on all sides, about approximately 5 minutes. Add the onion, chile, plantain, tomatoes, and Worcestershire sauce to the pan, and stir. Pour in the chicken stock, and bring the ingredients to a boil. Add in the reserved marinade and reduce the heat to medium. Cook for 30 to 40 minutes, and season the dish with salt, to taste. Turn off the heat. Transfer the chicken to a serving plate and garnish with the cilantro leaves just before serving.

TRINIDAD STEWED CHICKEN



Trinidad Stewed Chicken image

Tender golden brown chicken that goes great with anything.

Provided by MASONBROWNE

Categories     Caribbean Recipes

Time 1h15m

Yield 8

Number Of Ingredients 14

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

TENDER TRINIDAD STEWED CHICKEN



Tender Trinidad Stewed Chicken image

This is from allrecipes.com. I haven't tried it yet. Times don't include the extra 30 minutes you need to let the chicken sit with its seasonings.

Provided by Debbie R.

Categories     Chicken

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

1 (4 lb) whole chickens, cut into pieces
3 tablespoons finely chopped green onions
3 tablespoons chopped fresh cilantro
1 teaspoon minced garlic
1 teaspoon chopped onion
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil
1/4 cup brown sugar
1 cup water
1/2 cup coconut milk
1 teaspoon red pepper flakes (optional)
2 tablespoons ketchup
1 tablespoon butter

Steps:

  • Leave skin on the chicken; put it on a plate. Sprinkle the green onion, cilantro, garlic, onion, salt and pepper over it. Cover. Let it sit 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. Cover again; cook over medium heat for 10 minutes. Stir in the ketchup and butter. Continue cooking until chicken is fork tender, 20 to 30 minutes. The chicken skin won't be crispy, so throw it out or give it to an appreciative dog. (If cat, only a little bit. Don't want to give them too much fat at once, you know.). You'd have to pick off any little pieces of garlic and onion first tho, as those aren't good for our companion animals.

Nutrition Facts : Calories 411.1, Fat 29.7, SaturatedFat 10.7, Cholesterol 110.8, Sodium 455.5, Carbohydrate 9.6, Fiber 0.5, Sugar 8.7, Protein 25.8

More about "trinidad stewed chicken recipes"

TRINIDAD STEWED CHICKEN (RECIPE) - TRINIGOURMET
trinidad-stewed-chicken-recipe-trinigourmet image
2018-11-12 Preheat oven to 350F. Add reserved marinade, bouillon cube, onions, garlic, tomato, ketchup, pimentos, sherry/wine and scotch bonnet …
From trinigourmet.com
Estimated Reading Time 3 mins


THE #1 TRINIDAD STEW CHICKEN - SIMPLY TRINI COOKING
the-1-trinidad-stew-chicken-simply-trini-cooking image
2008-07-10 Add the marinated meat and ¼ 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 ½ cups of water to just about cover …
From simplytrinicooking.com


TRINIDADIAN CHICKEN - FIRST AND FULL
trinidadian-chicken-first-and-full image
2017-05-16 To make the marinade: Add the ingredients for the marinade (green onions, garlic, shallots parsley, and vegetable oil) to the blender. Pulse till smooth. Pour over chicken and let marinate for as long as possible, don’t …
From firstandfull.com


10 BEST TRINIDAD CHICKEN RECIPES | YUMMLY
10-best-trinidad-chicken-recipes-yummly image
2022-07-15 chicken, watermelon, mint leaves, feta cheese, extra-virgin olive oil and 2 more Spatchcocked Chicken with Gold Potatoes KitchenAid olive oil, lemons, sea salt, chicken, sea salt, yukon gold potatoes and 1 more
From yummly.com


CARIBBEAN STEW CHICKEN RECIPE | SIDECHEF
caribbean-stew-chicken-recipe-sidechef image
Cooking Instructions. HIDE IMAGES. Step 1. Divide the Tyson® Whole Chickens (4 lb) into cube-sized pieces. Wash and season the chicken. If you’re lucky enough to have drumsticks and thighs there’s no need to cut them into pieces. …
From sidechef.com


ULTIMATE TRINBAGONIAN STEW CHICKEN. - CARIBBEANPOT.COM
2010-03-22 Put the pieces of chicken in a large bowl, squeeze the lime or lemon juice (or vinegar) on it , then add a couple cups of water and wash. Try to remove as much fat and skin as you can. Rinse with a new batch of water and drain. * The water used in washing the chicken pieces is NOT mentioned in the ingredients list.
From caribbeanpot.com


TASTY TRINIDAD STYLE STEW CHICKEN RECIPE. - CARIBBEANPOT.COM
2009-03-30 Preparing the chicken.Cut or ask your butcher to cut the chicken into serving size pieces. In a bowl empty the cut chicken and squeeze the lime or lemon (or vinegar) onto the chicken, then add some water from your tap to cover the pieces of chicken.
From caribbeanpot.com


TRINIDAD STEW WITH CHICKEN & RICE RECIPE | CRYSTALS KITCHEN
2 Pkgs. of Chicken drumsticks (approx. 14), skin removed and drumsticks washed. Chicken Marinade: 2-4 garlic cloves minced, salt and pepper, 1 onion chopped, chives 2 Tbsp oil. 4 Tbsp brown sugar. 2-4 Cups of water (just enough to fill pan)
From crystalskitchenrecipes.com


TRINIDAD CURRY STEW CHICKEN RECIPE: 5 HEALTH BENEFITS
2022-04-27 The Trinidad Curry Stew Chicken Recipe is a recipe that originates from the Caribbean. The dish was well known in the Eastern Caribbean, especially in Trinidad & Tobago. This dish can be either served on its own or as an accompaniment to other dishes. How to make Trinidad Curry Stew Chicken Recipe Ingredients: 8 whole skinless chicken thighs; 2 quarts …
From skteamrecipes.com


TRINIDAD STEWED CHICKEN - GINGERBREAD MEN- RECIPE BLOG
2012-10-24 Heat a skillet on high heat, add 2Tbl. oil, and 2Tbl. brown sugar, and cook it until the sugar caramelizes, to a deep golden brown. Stir in 1Tbl. each of ketchup soy sauce. Remove the chicken from the green seasoning, shaking off the excess. Reserve the green seasoning. Add the chicken To the skillet. Turn to coat.
From mygingerbreadmen.blogspot.com


TRINIDAD CHICKEN ROTI - IMMACULATE BITES
2015-01-27 Instructions. Place chicken in a large bowl or sauce pan. then add salt, garlic, thyme, white pepper and curry powder. Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes or overnight. When ready to cook, heat up large sauce-pan with oil, and add onions, garlic, thyme, cumin ...
From africanbites.com


CREAMY TRINIDADIAN INSPIRED STEWED CHICKEN RECIPE
2015-09-23 Place chicken in a large mixing bowl and toss with green onion, cilantro, onion, garlic, ginger, thyme, salt, and pepper. Allow to marinate in seasonings for 30 minutes to 4 hours. Heat coconut oil in a large stewing pot over medium until shimmering. Add brown sugar and stir constantly until the sugar melts into a bubbling syrup.
From thiswestcoastmommy.com


TRINIDAD STEW CHICKEN (SLOW COOKER) - THAT GIRL COOKS HEALTHY
2019-01-03 Mix the residue from the marinade with the hot water and pour into the base of the slow cooker. Use tongs to lower the chicken pieces in with the liquid and any leftovers from the skillet. Then add the pink salt. Set your slow cooker to high and cook for 4 hours, add additional salt or pepper if required.
From thatgirlcookshealthy.com


TASTETORONTO | TRINIDAD STEWED CHICKEN
Step 3. Toss your your chopped veggies, herbs and aromatics on your washed clean chicken. Season with salt and pepper. Cover and let marinate in the fridge for 2-3 hours. Traditionally this is made with pimento peppers. If using pimento peppers, replace both bell peppers and jalapeños for about 300 grams of pimentos diced.
From tastetoronto.com


BASIC TRINIDAD STEWED CHICKEN - THISBAGOGIRL
2015-07-29 Add sugar, coating bottom of pot. Allow to brown (not burn) Add chicken to pot and stir continuously, coating chicken in browning. Continue stirring, until majority of the water disappears. Add water. Add optional ingredients if using. Cover and cook for ten minutes. Add ketchup and season with salt and pepper to taste.
From thisbagogirl.com


TRINIDAD STEW CHICKEN | BROWN STEW CHICKEN - YOUTUBE
Learn how to make Trinidad Stew Chicken. Chicken is cooked with caramelized sugar and herbs to create a comforting Caribbean stew! This is what a Trinidadian...
From youtube.com


TRINIDAD STEWED CHICKEN | FORUMBERITAKU.COM
2019-03-12 The instruction how to make Trinidad Stewed Chicken. Place chicken concerning a plate. Sprinkle the green onion, cilantro, garlic, onion, salt and pepper exceeding it. Cover, and marinate for 30 minutes. Heat the vegetable oil in a deep pot over medium heat. disturb in the sugar, and cook until the sugar has melted into a nice golden brown ...
From forumberitaku.com


HOW TO STEW CHICKEN TRINI STYLE – WE TRINI FOOD
I bought chicken from the poultry shop already cut into small pieces with the bone-in. If you purchased a whole chicken, chop it into small pieces before continuing. Step 1: Remove unwanted fatty tissue, cartilage and slime from the meat. You can leave skin and bone in if you like. Step 2: Wash the meat a few times.
From wetrinifood.com


HOW TO MAKE TRINI STEWED CHICKEN | FOODIE NATION - YOUTUBE
Chef Jason teaches Kezzianne how to make 'Trinbagonian' Stewed Chicken:*Yield: 10 – 12 PortionsINGREDIENTS2 Whole Chickens2 ¼ Tsp Salt¾ Tsp Black Pepper2 Tsp...
From youtube.com


QUICK TRINI STEWED LENTILS RECIPE – WE TRINI FOOD
Give the lentils a good wash. Step 2: Place the pressure cooker on high heat. Add water, salt and the washed lentils. Cover and allow to pressurize. Step 3: When the cooker is pressurized and steam flows through the top, add the weight. Turn the heat down to low. Step 4: Cook for 10 minutes.
From wetrinifood.com


TRINIDAD STEWED CHICKEN RECIPE - COOKING WITH RIA
Sep 6, 2020 - Sharing & preserving delicious Caribbean-inspired recipes and a taste of the rich & exciting culture of Trinidad and Tobago. Sep 6, 2020 - Sharing & preserving delicious Caribbean-inspired recipes and a taste of the rich & exciting culture of Trinidad and Tobago. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows to review …
From pinterest.ca


TRINIDADIAN CHICKEN AND RICE RECIPE - FOOD REPUBLIC
2014-07-16 Add the soy sauce, ketchup and 1 tablespoon of the oil to the green seasoning. Season with salt and pepper, add the chicken and set aside while you cook the peas. In a small pot, cover the peas with salted water and bring to a boil. Reduce the heat to medium-low and simmer for 30 to 35 minutes, until the peas are cooked.
From foodrepublic.com


COOKING WITH RIA - SHARING TRINI/CARIBBEAN RECIPES & INSTRUCTIONAL ...
Kachori and Raw Mango Chutney. Pasta with Meat Sauce. Onion Fry Bake using an Electric Mixer. Peas Dhal | Curry Peas | Curry Pigeon Peas. Chunky Veggie Stir Fry. Dhal & Dumpling Soup. CARIBBEAN GINGER BEER. Curry Cabbage. Colorful & …
From cookingwithria.com


TASTY TRINIDAD STYLE STEW CHICKEN RECIPE | YUMMLY
Mar 19, 2019 - Though this recipe is for a dish that's famous all over my country of origin Trinidad and Tobago, located in the Caribbean. This recipe was not passed down from my mom, the technique and basic principles I did learn from watching her prepare this amazing dish. Quite honestly, this is my favorite dis
From pinterest.com


DELICIOUS CURRY CHICKEN - TRINIDAD STYLE - THISBAGOGIRL
2015-08-19 Add oil. When heated add garlic to pot and stir till burnt. Set garlic aside. Add onions and chive and cook until onions are opaque. Add curry paste to pot, stirring until the curry becomes grainy. Add seasoned chicken to pot, ensuring that chicken is evenly coated with curry paste. Add geera and salt.
From thisbagogirl.com


TRINIDADIAN-STYLE CHICKEN STEW - CITYLINE
2021-12-20 In a bowl wash the chicken with lime, salt, vinegar, and water. Season and let marinate overnight or at a minimum of 1 hour. Heat a large pot on medium fire, add oil and sugar, let it burn until golden brown. Add the seasoned chicken, allow the browning to coat the chicken evenly. Add ½ of the broth/water. Lower the heat and let simmer for 5 ...
From cityline.tv


HOW TO MAKE TRINIDAD STEW CHICKEN | CLASSIC BAKES
2021-08-05 Instructions. Coat and marinate the chicken with green seasoning and browning. Using a heavy bottom pot, add the coconut oil and brown sugar stir to combine. Warm on medium heat. Watch as the sugar starts to melt with the oil and become a dark brown caramel color. Once the bubbles of the caramel start to create a foam, carefully add the chicken ...
From classicbakes.com


TRINIDAD STEW CHICKEN – HOTNJUICYPLUMS
2020-05-10 Turn chicken carefully, a couple times until all of the chicken is golden brown. Add tomato paste, sweet soy sauce (optional), bay leaf, cloves, cinnamon, water, habanero pepper, thyme, 1/4 cup coconut milk. Bring to boil and turn heat to …
From hotnjuicyplums.com


TRINIDAD STEWED CHICKEN | ALEX PISKUN
2021-02-14 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 ...
From piskun.ca


TRINIDAD STEWED CHICKEN RECIPE - FOOD.COM | RECIPE | STEW …
Jan 1, 2017 - Not as complicated as it looks.This version only looks difficult because I tried to explain the technique carefully for first time makers of this dish. There is another recipe posted for this, but I feel it is too vague. This is the first meat dish that I learned to cook at age 12, so it's not that hard. You can do th…
From pinterest.ca


TRINIDADIAN STEW CHICKEN - DINE & FASH
2020-04-21 Reduce heat to medium, cover, and let cook for 2 minutes. Add onion, garlic, tomatoes, green onions. Stir. Cover and cook for a few minutes, so the onions become a bit translucent. Add salt & black pepper to taste, worcestershire sauce, ketchup, and hot pepper sauce to taste (optional). Stir and cook for 2-3 minutes.
From dineandfash.com


RIA'S EASY TRINIDAD STEWED CHICKEN | STEW CHICKEN RECIPE, …
Dec 31, 2016 - Sharing Trini/Caribbean recipes & instructional videos with a splash of history & culture. Dec 31, 2016 - Sharing Trini/Caribbean recipes & instructional videos with a splash of history & culture. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.com


TRINIDAD-STYLE BROWN STEW CHICKEN RECIPE - ZENHEALTH
Step #3: Add the seasoned chicken. With the sugar reaching the color you want, mix in the seasoned chicken. Coat the chicken pieces with that caramelized goodness. That’s the smoky flavor you want to infuse into your chicken. Cover the pot and allow the chicken pieces to spring their own liquid.
From zenhealth.net


TRINIDAD STEWED CHICKEN RECIPE BY KELI - COOKEATSHARE
2011-11-20 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 …
From cookeatshare.com


6 TRINBAGONIAN STEWED RECIPES TO TRY - VISIT TRINIDAD
2021-01-25 Add the tomatoes and cook for 3 minutes covered. Meanwhile in a small bowl, mix together the ketchup, oyster sauce, soy sauce, brown sugar and water. Reduce heat to medium and add this stew sauce mix in together with the sweet peppers. Mix, then insert pieces of fried fish into the sauce.
From visittrinidad.tt


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #lunch     #main-dish     #poultry     #caribbean     #central-american     #stews     #inexpensive     #meat

Related Search