Trinidadian Stew Chicken
Savor the bold, irresistible flavors of Trinidadian Stew Chicken, a cornerstone of Caribbean cuisine that brings together richly caramelized sugar, succulent seasoned chicken, and a medley of fresh aromatics. This dish features tender, bone-in chicken pieces marinated with vibrant thyme, scallions, and garlic, then seared in a deep amber caramel for a signature sweet-savory depth. A hearty simmer with bell peppers, onions, soy sauce, and ketchup creates a luscious, flavor-packed gravy that pairs perfectly with steamed rice, roti, or earthy root vegetables. Whether you're exploring Caribbean dishes for the first time or craving a taste of home, this easy-to-follow recipe delivers an authentic, comforting meal that will wow your taste buds.
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Recipe Information
Ingredients
- 3 lbs Chicken (bone-in, skin-on, cut into pieces)
- 2 tbsp Brown sugar
- 2 tbsp Vegetable oil
- 1 medium Onion (finely chopped)
- 4 cloves Garlic (minced)
- 4 stalks Scallions (chopped)
- 1 medium Bell pepper (chopped)
- 1 tbsp Fresh thyme leaves
- 2 tbsp Soy sauce
- 2 tbsp Ketchup
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Water
- 2 tbsp Lime or lemon juice
- 1 small Hot pepper (optional, finely chopped)
Instructions
Wash the chicken with lime or lemon juice and rinse with water. Drain and pat dry with paper towels.
In a large bowl, season the chicken with salt, black pepper, fresh thyme, garlic, scallions, and optional hot pepper. Mix well to coat the chicken evenly and let it marinate for at least 30 minutes, or overnight in the refrigerator for deeper flavor.
In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Add the brown sugar and stir periodically. Watch the sugar carefully as it caramelizes and turns dark brown, being careful not to let it burn.
Carefully add the seasoned chicken pieces to the pot, one at a time, to avoid splattering. Stir to coat the chicken evenly with the caramelized sugar.
Cook the chicken for about 10 minutes, allowing it to brown on all sides.
Add the chopped onion, bell pepper, ketchup, and soy sauce to the pot. Stir everything together to combine.
Pour in 2 cups of water, ensuring the chicken is mostly submerged. Bring to a boil, then reduce the heat to medium-low and cover the pot.
Simmer the chicken for 30-40 minutes, stirring occasionally, until the chicken is cooked through and tender. Adjust the seasoning with additional salt or hot pepper, if needed.
Uncover the pot and let the sauce reduce to your desired consistency, ensuring it is rich and flavorful.
Serve the stew chicken hot with steamed rice, roti, or ground provisions like yams or plantains for a complete meal.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 703 mg | 31% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 7.3 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 591 mg | 13% | |
*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.
