Trinidadian Stew Chicken Recipes

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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 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

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-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.

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 STEW CHICKEN



Trinidadian Stew Chicken image

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

10 chicken pieces
3 -4 garlic cloves
1 tablespoon fresh gingerroot
1 large onion, chopped coarsely
1 tablespoon creole seasoning (such as Tony Chacheres)
1/8 cup soy sauce
1/8 cup Worcestershire sauce
1/4 cup vegetable oil
1/4 cup brown sugar
1 cup water
1 chicken bouillon cube
1 cup coconut milk
1/4 teaspoon salt

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

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