Trinidadian Stewed Chicken
From cauri 16 years ago
- 40 minutes to make
- Serves 10
A zesty traditional West Indian chicken stew usually eaten with other traditional dishes like Callaloo and macaroni pie to form a scrumptious meal.
Ingredients
- 1 whole chicken shopping list
- 1 large onion, chopped shopping list
- 4 cloves garlic, crushed shopping list
- pepper sauce (preferably Caribbean, otherwise tobasco will do) shopping list
- 2 tbsp ketchup shopping list
- 3 limes, squeezed shopping list
- Worcester sauce shopping list
- shado beni (also called spiny or serrated coriander or cilantro) shopping list
- green seasoning (a caribbean mix of herbs and spices bought in a bottle from any West Indian grocery or supermarket: shado beni, onions, papaya, vinegar, salt, peppers & garlic. I use dried herbes de provence and fresh coriander instead). shopping list
- oil shopping list
- brown sugar shopping list
How to make it
- Cut up chicken in as many small pieces as possible.
- Prepare marinade made of all other ingredients.
- Twiddle chicken pieces in the mixture making sure it is well coated with it and will imbibe the taste.
- Leave in marinade for at least 2 hours, in the fridge. I like to leave it overnight.
- Take out of fridge 1 hour before cooking to warm to room temperature (less in hot climates).
- When ready to cook shake off marinade from chicken pieces so they won't carry liquid in the oil and will brown better.
- Heat oil in large pot. When hot add 2 tblsp brown sugar and watch it. Trinis call this 'buhnin de sugar' but just before it really burns, throw in the chicken pieces and stir them well so they get dark brown all over
- Add the rest of the marinade and if necessary a little water to barely cover the chicken. I like to use white cooking wine instead.
- Turn the heat pretty low. Watch the pot. It should simmer gently. Stir now and again to make sure it's not sticking.
- Use a skewer and stop cooking as soon as it pierces a piece of leg easily. If you like the meat to come off the bone easily, cook it longer but never on a high heat, it makes the meat too dry
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