Trinidad Stewed Chicken
Bring the vibrant flavors of the Caribbean to your kitchen with this mouthwatering Trinidad Stewed Chicken recipe! Succulent bone-in chicken is marinated in zesty lime juice and aromatic Caribbean green seasoning, then browned in a rich, golden-brown caramelized sugar base for a signature depth of flavor. Infused with fresh garlic, scallions, tomatoes, and a touch of heat from optional hot peppers, this hearty dish is simmered to tender perfection in a savory, ketchup-enhanced sauce. Quick to prep and bursting with authentic island spice, this stewed chicken pairs wonderfully with steamed rice, fried plantains, or a crisp green salad. Perfect for a comforting family meal or an exotic dinner spread, this Trinidadian classic is guaranteed to impress!
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Recipe Information
Ingredients
- 3 lbs Bone-in chicken (legs, thighs, or drumsticks)
- 2 tbsp Lime or lemon juice
- 3 tbsp Green seasoning (Caribbean-style)
- 4 cloves Garlic cloves, minced
- 1 medium Onion, chopped
- 1 medium Tomato, diced
- 3 stalks Scallions, chopped
- 2 tbsp Brown sugar
- 2 tbsp Vegetable oil
- 2 tbsp Ketchup
- 1 tsp Salt
- 1 tsp Black pepper
- 1 piece Hot pepper (optional, finely chopped)
- 2 cups Water
Instructions
1. Prepare the chicken by trimming off excess fat and rinsing in cold water with the lime or lemon juice. Drain well and pat dry with paper towels.
2. In a large bowl, season the chicken with green seasoning, minced garlic, salt, black pepper, and optional chopped hot pepper. Mix well and let marinate for at least 1 hour or overnight in the refrigerator for deeper flavor.
3. Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat.
4. Add the brown sugar to the oil and allow it to melt and caramelize. Stir occasionally until the sugar darkens to a deep brown color but take care not to let it burn.
5. Carefully add the seasoned chicken pieces to the pot, stirring well to coat each piece in the caramelized sugar. Let the chicken brown for 5-7 minutes, stirring occasionally.
6. Add the chopped onion, tomato, and scallions to the pot. Mix with the chicken and let cook for another 5 minutes to develop flavor.
7. Stir in the ketchup and pour in the water. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
8. Let the chicken simmer for about 30-35 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened to your liking.
9. Taste and adjust seasoning if needed. Serve hot over steamed rice, with a side of fried plantains or a fresh green salad.
Nutrition Facts
Calories |
3368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.9 g | 305% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1225 mg | 408% | |
| Sodium | 3622 mg | 157% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 31.0 g | ||
| Protein | 249.3 g | 499% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 340 mg | 26% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3205 mg | 68% | |
*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.
