Trinidad Stewed Chicken | TasteToronto
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Trinidad Stewed Chicken

30 mins Prep Time

45 mins Cook Time

Ingredients

  • 8 bone-in, skinless chicken thighs

  • 1 lime, to clean chicken

  • 1 teaspoon salt or 1 chicken bouillon cube (optional)

  • 1 teaspoon black pepper

  • 1 red bell pepper, finely diced

  • 1 green bell pepper, finely diced

  • 2 jalapeños, finely diced

  • 3 green onions, split and diced

  • 1/2 small onion, diced

  • 1/4 cup cilantro, chopped

  • 3 garlic cloves, minced

  • 1-2 inches ginger, minced

  • 1 heaping tablespoon of ketchup

  • 3 habaneros, whole

  • 3 sprigs thyme

  • 1/3 cup brown sugar, packed

Directions

Trinidad Stewed Chicken

12 Steps

  • Step 1

    Take your skinless chicken and squeeze the juice of a whole lime over it. Rinse under cold water until slimy texture of chicken is no longer there. If you do not start with skinless chicken, remember to skin your chicken first. You can use only thighs or a combo of thighs and drumsticks.

  • Step 2

    Prep all your veggies and make sure to cut them very finely because you want them to stew down nicely. Prep your bell peppers, jalapeño, cilantro, green onion, onion, garlic, and ginger.

  • 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.

  • Step 4

    In a pot, add 2 tablespoons of oil and 1/3 cup packed brown sugar.

  • Step 5

    Allow your sugar to brown basically to the point of smoking but before it gets black or starts to burn.

  • Step 6

    Add your chicken quickly to the pot of sugar and brown both sides for about 1 minute - 1 minute 30 seconds each side. Try not to add all the veggies for your marinade while your chicken first hits the pan because this will prevent browning.

  • Step 7

    After your chicken has browned on both sides, add the rest of the veggies from your marinade and mix over lower heat.

  • Step 8

    Let chicken simmer uncovered for about 20 minutes until veggies soften dramatically and chicken cooks.

  • Step 9

    Add about a heaping tablespoon of ketchup and mix well, making sure to scrape bottom but not breaking up chicken pieces.

  • Step 10

    There should be enough liquid from veggies to stew your chicken but if your chicken is drying out quickly, add about 1/3 cup of water only after your chicken and veggies have turned a dark brown colour.

  • Step 11

    Taste and adjust seasoning and add bouillon cube if using. Be aware that bouillon cubes have a lot of salt and if you have added water OR if your veggies are not yet fully reduced, you want to be careful of over seasoning. This is a very flavourful dish so seasoning with salt alone is enough.

  • Step 12

    Add thyme springs and whole habanero and simmer for an additional 10-15 minutes or until chicken is fully cooked, veggies are soft and the contents of your your whole pot are a beautiful dark brown. You can season with more salt if you need to.

Ingredients

  • 8 bone-in, skinless chicken thighs

  • 1 lime, to clean chicken

  • 1 teaspoon salt or 1 chicken bouillon cube (optional)

  • 1 teaspoon black pepper

  • 1 red bell pepper, finely diced

  • 1 green bell pepper, finely diced

  • 2 jalapeños, finely diced

  • 3 green onions, split and diced

  • 1/2 small onion, diced

  • 1/4 cup cilantro, chopped

  • 3 garlic cloves, minced

  • 1-2 inches ginger, minced

  • 1 heaping tablespoon of ketchup

  • 3 habaneros, whole

  • 3 sprigs thyme

  • 1/3 cup brown sugar, packed

Tags:

Trinidad

Caribbean Food

Stew Chicken

Trinidad Chicken

Trinidad Stewed Chicken