Recipe

Trinidadian Stewed Chicken Recipe

	Cauri / All my dishes 2 years, 2 months ago A zesty traditional West Indian chicken stew usually eaten with other traditional dishes like Callaloo and macaroni pie to form a scrumptious meal. Prep:30m Cook:40m Servings:10	Cauri
	chicken caribbean

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Ingredients

1 whole chicken

1 large onion, chopped

4 cloves garlic, crushed

pepper sauce (preferably Caribbean, otherwise tobasco will do)

2 tbsp ketchup

3 limes, squeezed

Worcester sauce

shado beni (also called spiny or serrated coriander or cilantro)

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).

oil

brown sugar

Directions

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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Comments

kukla 2 years, 2 months ago said:
Another good recipe; I like the way you cook the chicken (in the cramaelizing sugar) and I'm with you on the cooking wine. Thanks for a wonderful post!

jaeleepoms 2 years, 2 months ago said:
One of our good friends is Trini - I'll have to make this with him sometime soon!

mbe 1 year, 8 months ago said:
Wow, I have a burmese chicken curry that calls for the same "caramelize sugar, add bird" routine, had never seen that anywhere else. This looks great will have to try.

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