Stewed Chicken Trinidad Style
Immerse yourself in the vibrant flavors of the Caribbean with this Stewed Chicken Trinidad Style recipe, a true homage to Trinidadian cuisine. This dish combines tender, bone-in chicken pieces with the bold aromatics of green seasoning, garlic, and pimento peppers, all simmered in a rich, caramelized brown sugar base that adds a distinct depth of flavor. Infused with fresh thyme, vegetables like carrots and potatoes, and optional Scotch bonnet pepper for heat, this stew achieves the perfect balance of savory, spicy, and sweet. Whether you're looking to explore Caribbean cooking or craving a comforting family meal, this one-pot wonder is easy to prepare, deeply flavorful, and pairs beautifully with steamed rice or warm roti. A must-try for anyone seeking authentic Trinidadian flavors!
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Recipe Information
Ingredients
- 3 pounds bone-in chicken pieces (thighs, drumsticks, or wings)
- 2 tablespoons lime or lemon juice
- 0.25 cup green seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion, diced
- 4 garlic cloves, minced
- 2 pimento pepper, finely chopped
- 2 tablespoons brown sugar
- 2 tablespoons vegetable oil
- 1 hot pepper (Scotch bonnet or your choice, optional)
- 1 medium tomato, diced
- 1.5 cups water or chicken broth
- 1 large carrot, sliced
- 1 large potato, peeled and cubed
- 3 fresh thyme sprigs
Instructions
Wash the chicken pieces with water and lime (or lemon) juice, then pat them dry with paper towels.
Season the chicken with green seasoning, salt, and black pepper. Cover and let it marinate for at least 1 hour, or overnight in the refrigerator for best results.
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil on medium heat.
Add the brown sugar to the heated oil. Stir continuously until the sugar melts and turns a deep caramel color. Be careful not to let it burn.
Carefully add the marinated chicken pieces to the pot, stirring to coat them in the caramelized sugar. Allow them to brown on all sides for about 5-7 minutes.
Stir in the diced onion, minced garlic, and pimento peppers. Let them sauté with the chicken for 2-3 minutes.
If using a hot pepper, add it whole to the pot for flavor. Be sure to remove it before serving if you'd like to minimize the heat.
Add the diced tomato, carrot slices, potato cubes, thyme sprigs, and water (or chicken broth). Stir everything together and bring it to a boil.
Reduce the heat to low, cover the pot, and let the chicken simmer gently for about 30-35 minutes, or until the chicken is tender and the sauce has thickened.
Taste and adjust seasoning with additional salt or pepper as needed.
Serve the stewed chicken hot, preferably over steamed white rice or with a side of roti.
Nutrition Facts
Calories |
3679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.7 g | 306% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 3457 mg | 150% | |
| Total Carbohydrate | 125.9 g | 46% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 38.7 g | ||
| Protein | 256.6 g | 513% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 376 mg | 29% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 5402 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
