Trinidadian Stew[ed] Chicken
Another one of my favorite, and classic Trini dishes, is Stew Chicken. Yes, stew chicken not stewed :) It's another one of those go to Trini dishes that I crave a lot. Let me know how yours turns out.
Seasoned chicken, chicken stock, light brown chicken, onions, garlic, and pepper sauce.
Browning the sugar.
Browning the sugar. Aim for caramelized, dark but not actually burnt though we do call it "burnt sugar" or "browning".
Onions, garlic, salt, pepper have been added. You can see that the pan is pretty dry and the chicken is completely coated and a bit seared with the burnt/browned sugar.
Low boil. The chicken is coming away from the bone but my gravy is a bit too saucy. I've removed the chicken and reduced the gravy.
The cooked chicken removed from the pot.
Reducing the gravy.
Reduced gravy poured over the chicken.
Dig in!
Serves 4-6
1 whole chicken, cut up with bone in, skin on or off as preferred
*If you chose to use already cut up chicken, I’d go for 1 1/2lbs - 2lbs chicken thighs. The plus side of using a whole chicken is that you get a mix of dark and light meat and it’s cheaper to buy a whole chicken from your butcher or grocery.
3 tablespoons light brown sugar
3 tablespoons ketchup
2 tablespoons green seasoning
4 garlic cloves, minced
1 teaspoon salt or to taste
2 teaspoon black pepper or to taste
1/2 medium onion, diced
1 cup chicken stock
2 tablespoons vegetable oil
1 teaspoon pepper sauce OR 1 scotch bonnet pepper OR 1 habanero pepper
*Base the amount of heat on your personal spice level. This dish isn’t typically super spicy but should have a hint of heat.
Rice, follow the instructions on your preferred package
Ok, so first things first, put your cut up chicken in a large bowl and add the green seasoning. Now work the seasoning into the chicken so all of the pieces are well coated. Once you’re done, put the bowl aside to marinate.
Next, dice your onion, mince the garlic and set aside in a bowl for later. You can definitely keep them in the same bowl.
In a large pot over medium heat, add your oil. When the pan is hot add the sugar and allow it to bubble and darken. It should froth up a bit but don’t let burn. You’re aiming for caramelized and dark. Keep an eye on it because it can go very quickly.
Now it’s time to add the chicken. I like to use tongs and the lid since you’ll be adding wet ingredients to hot oil and sugar, so be careful. Raise the temperature to high and stir to coat all of the chicken with the brown sugar.
Now add the onions, garlic, pepper, chicken stock, ketchup, salt and pepper and stir.
Let the your stew bubble at a low boil for about 5 mins and stir and flip the chicken pieces. Remember to have a taste as you go so you can adjust the seasoning.
Put the lid on the pot and reduce the heat to a low simmer. Cook for 25-30 mins or until the chicken is fully cooked. Now is the time to put your rice on.
If the gravy is too saucy, remove the chicken from the pot and turn the heat up to let the liquid reduce.
Once reduced you can add the chicken back into the pot or pour the gravy over the chicken.
Now you're all ready to serve. My favorites are super simple over rice and or with macaroni pie, callaloo, peas, and salad.
And here's the link to the green seasoning!