Basic Trinidad stewed chicken recipe
If you’re craving a hearty and flavorful dinner, this Trinidad stewed chicken is it. Juicy chicken simmered in a rich caramelized gravy made with sugar, herbs, and spices. It’s classic Caribbean comfort.
Why this dish matters
Stewed chicken is one of those dishes every Caribbean household knows. It’s often the first meat dish we learn to make, and for good reason. Mastering how to stew isn’t just about chicken—it opens the door to dishes like Trinidad chicken pelau, stew beef, and more.
What is “stewing” in Caribbean cooking
In the Caribbean (especially Trinidad & Tobago), stewing often means browning sugar in a pot until it caramelizes, then cooking seasoned meat in that rich base. It’s different from Jamaican brown stew chicken, which uses a different technique.
We also use the word “stew” differently depending on the meat. For example, stew saltfish skips the sugar and leans into tomato-based sauces.
How to burn sugar for stew
Burning sugar (or making browning) is simple but takes attention. You heat sugar until it bubbles and darkens into a rich caramel. Then you quickly add meat to coat it. It’s what gives stew chicken its signature color and deep flavor. Just don’t let it go too far because blackened sugar = bitter stew.
How to make stewed chicken
Ingredients
This dish is a layering of flavors that requires a few things to build those layers. Though there are a lot of fresh herbs and spices, the process of actually cooking this dish is pretty easy.
Main ingredients:
- Chicken – whole or parts, cut into stew-size pieces
- Green seasoning
- Scallion/green onion
- Brown sugar – dark preferred, but white works too
- Tomato (or tomato paste)
- Salt and black pepper
- Water
- Oil (optional)
Optional Add-ins
- Onions, garlic, bell peppers
- Pimento, culantro, chadon beni, scotch bonnet
- Ketchup, Worcestershire sauce, soy sauce
Instructions
1. Prep and Season the Chicken
Wash chicken with water and vinegar or lime. Clean off excess fat and skin. Soak for 10–15 minutes, rinse, then season with green seasoning, salt, black pepper, and scallion. You can add extra aromatics like garlic, onion, tomato, and pimento now or later in the pot.
Let it marinate for a few hours or up to 2 days in the fridge.
2. Burn the Sugar
Heat your pot on medium-high. Add a little oil if using. Once hot (but not smoking), sprinkle in the sugar. Let it melt and bubble until it’s a rich brown. Be careful—it goes from brown to burnt quickly.
3. Add Chicken
Once the sugar is ready, add the chicken (not the marinade liquid). Stir to coat each piece in the caramelized sugar. Let it brown for about 5 minutes, stirring occasionally.
4. Simmer
Add hot water and any reserved marinade. Toss in tomato, chadon beni, ketchup, and other extras. Lower heat to medium, cover, and simmer for 20 minutes or until chicken is fork-tender. Stir occasionally and add more water if needed.
5. Taste and Adjust
Check seasoning and add salt or pepper as needed.
What to serve with stewed chicken
This dish plays well with just about everything:
- Rice: plain white, brown, or rice and peas
- Sunday sides: callaloo, stew lentils, pigeon peas, coo coo
- Casseroles: macaroni pie or corn pie
- Ground provisions: yam, cassava, boiled plantains
- Dumplings: plain flour or cassava dumplings
- Or simple bread for a quick meal
Storage & Reheating
- Fridge: Store in an airtight container for up to 1 week.
- Freezer: Freeze for up to 4 months in sealed containers or bags.
To Reheat
- Microwave: Reheat in bursts, stirring and adding a bit of water if needed.
- Stovetop: Add a little water and reheat gently.
Variations & Additions
- Potatoes – Add halfway through cooking
- Pigeon peas – Add soaked peas with the chicken to simmer together
- Carrots – Add with other veggies for extra sweetness
More meat dishes
Frequently Asked Questions
You burned the sugar too far. If it turns black and smokes then start over. Don’t add the chicken.
Too much liquid too soon will wash off the browning. Let the chicken coat in the sugar first before adding water.
Yes! Use thighs, wings, legs. Use whatever you have.
Absolutely. Coconut milk adds depth. Try my stew chicken wings with coconut milk.
Recipe
Trinidad Stewed Chicken
Ingredients
Method
- Remove any skin or residue from the chicken parts. Wash and soak in water for about 10 minutes. You can add vinegar, limes, and some pepper sauce to the water. (one or all are great options).
- Rinse chicken from the water then season with green seasoning.
- You can add bell peppers, thyme, and onions and set them aside (This can be done the night before).
- Heat pot with oil on medium heat.
- Add the sugar, coating the bottom of the pot. I prefer to put it more to the center of the pot.
- Allow the sugar to get brown (not burn). You do not want it to be a rolling smoke and be black but you do want it dark brown and bubbling.
- Add the chicken to the pot (if there’s a lot of liquid in the seasoning bowl do not add it) and stir continuously, coating the chicken in the browning.
- Continue stirring, until the majority of the water disappears.
- Now add the water to the pot along with the remaining ingredients/optional ingredients. Add water to the same level as the chicken
- Cover and cook for twenty minutes.
- Season with salt and pepper to taste.
- Add more water if needed (chicken still needs to cook or you would like to create more gravy).
- Cook for another 10 minutes or until chicken is tender.
- Serve with rice, provision, or dumplings
