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–+ servings
A bowl of Trinidad style stew chicken, cooked down and ready to serve.
Renee Robley

Trinidad Stew Chicken

5 from 1 vote
A classic Trinidad stew chicken made with seasoned chicken browned in caramelized sugar, then simmered with herbs and aromatics until tender with a rich brown gravy.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: Caribbean
Calories: 292
Ingredients Method Nutrition Notes

Ingredients
  

For the chicken
  • 1 whole chicken cut into serving-size pieces, about 4 pounds
  • 4 tablespoons green seasoning
  • 2 green onions/scallions chopped
  • 2 sprigs fresh thyme
  • 4 pimento peppers chopped
  • Salt to taste
  • Black pepper to taste
For stewing
  • 3 tablespoons brown sugar
  • 1 tablespoon vegetable oil or coconut oil optional
  • 1 1/2 cups water plus more as needed
  • 1 Scotch bonnet or other hot pepper left whole
Optional add-ins
  • 1 large tomato chopped
  • 1 bell pepper chopped
  • 1/2 large onion chopped
  • 3 blades chives chopped
  • 2 leaves chadon beni/culantro chopped
  • 1 tablespoon tomato paste

Method
 

  1. Season the chicken. Clean and prepare the chicken as you normally would. Season with green seasoning, scallions, thyme, pimento peppers, salt, and black pepper. You can also add any of the optional aromatics you like. Cover and marinate in the refrigerator for a few hours or overnight.
  2. Heat the pot. Place a heavy-bottomed pot over medium heat. Add the oil, if using.
  3. Brown the sugar. Add the brown sugar, keeping it mostly toward the center of the pot. Allow it to melt and bubble until it reaches a deep brown color. Do not let the sugar turn black or begin smoking.
  4. Add the chicken. Immediately add the chicken pieces, leaving excess marinade liquid in the bowl. Stir well to coat the chicken in the caramelized sugar.
  5. Cook down the chicken. Cook uncovered, stirring occasionally, until the liquid released by the chicken has mostly evaporated and the pieces have developed a deep brown color.
  6. Add the liquid. Add the reserved marinade, water, whole hot pepper, and any remaining optional ingredients. The liquid should come roughly to the level of the chicken. Add a little more water if needed.
  7. Simmer. Cover and cook over medium-low heat for about 20 minutes, stirring occasionally. Add a little more water if needed as the chicken cooks.
  8. Finish the stew. Uncover and continue cooking for about 10 minutes, or until the chicken is cooked through and tender and the gravy has reached your preferred consistency.
  9. Season and serve. Taste and adjust the salt and black pepper as needed. Serve with rice, ground provisions, dumplings, or your favorite sides.

Nutrition

Calories: 292kcal

Notes

  • Don't burn the sugar. Once it turns deep brown and bubbly, add the chicken. If the sugar turns black or begins to smoke, start over, as burnt sugar can make the stew bitter.
  • Keep the hot pepper whole. Don't burst it while the chicken cooks unless you want considerably more heat in the gravy.
  • Optional really means optional. Tomato, onion, bell pepper, chives, chadon beni, and tomato paste can be added according to your preference. You don't need all of them to make stew chicken.
  • For more gravy, add a little additional water during cooking. For a thicker gravy, let the stew cook uncovered toward the end until it reduces to your liking.

Recipe Printed From ThisBagoGirl.com

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