TRINIDAD STEWED CHICKEN
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
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
TRINI-CHINESE CHICKEN
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
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
TRINITY CHICKEN
Make and share this Trinity Chicken recipe from Food.com.
Provided by Miss A.T.K.
Categories One Dish Meal
Time 1h
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Wash chicken, pat dry, and sprinkle with adobo seasoning on both sides.
- Mince garlic and chop celery, red pepper, onion, and tomato.
- In a large pan, sauté garlic using non- stick spray or a little oilive oil (you will get the fat from chicken skin later and this is so vegetables do not stick to the pan).
- Slightly brown chicken on both sides.
- Add garlic and saute for a bit.
- Add rest of vegetables and enough water to cover chicken and vegetables half way.
- Cook until chicken is done.
- Variation of this which I did last night - when chicken way nearly done, I added more water and some pasta (whole wheat of course). Waited for pasta and chicken to be done and voila! So good!
Nutrition Facts : Calories 208.3, Fat 11, SaturatedFat 3.1, Cholesterol 70.5, Sodium 80.8, Carbohydrate 3.6, Fiber 1, Sugar 1.9, Protein 22.5
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
TRINIDADIAN-STYLE CHICKEN
Provided by Roger Mooking
Categories main-dish
Time P1DT1h20m
Yield 4 servings
Number Of Ingredients 16
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
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
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