trinidadian brown stew chicken
My Comfort food. Trinidad Brown Stew Chicken, but first a little about my now famous stew chicken, when I was just about 10 years old, I was told to cook stew chicken, I thought I knew how to make stew chicken, after all I watched my older sisters and mom make it a million times. well not really a million times, but you know what I mean.
I seasoned my chicken overnight, I was really excited to cook this stew chicken by myself,I guessed I missed the part where they actually got the chicken brown or what they did to get the chicken it’s nice brown color, so I dumped the chicken in the pot and pour a can of soy sauce over it, but for some reason it wasn’t looking like the nice brown color it is supposed to look like, so I poured another can of soy sauce and about half bottle of ketchup hoping I can get the brown vibrant color that I was used to .
Marinade with Green Seasoning
Burn Sugar in oil or caramelize
Sugar with the brown edges, use your spoon and stir around
Sugar completely burned/caramelize, this is when you start adding the chicken
Add Chicken to the Caramelize Sugar and mixed together
Chicken is added to the burnt sugar and mixed together.. Beautiful Color for this Trinidadian brown stew chicken
Deborah LB
Serving Size: 10
A delicious and soul comforting stew chicken.
2 hrPrep Time
40 minCook Time
2 hr, 40 Total Time
Save RecipeIngredients
- 5 lbs. chicken – cubed or cut-up into serving size pieces
- juice from one lime or lemon or 3 tablespoons of vinegar
- 1 teaspoon salt (add more if needed)
- 1 medium onion – chopped
- 1 medium tomato – chopped
- ½ teaspoon ground paprika
- ¼ cup green seasoning plus 1 tablespoon
- 1 teaspoon black pepper
- 10 sprigs of fresh thyme (de -stemmed or can leave whole)
- 5 pimento peppers, finely chopped, optional
- 2 medium carrot, peeled and cut up
- 2 tablespoon canola oil
- ¼ cup white or brown sugar
- 1 teaspoon ketchup
- 1 tablespoon golden ray butter (this is optional)
- 2 packs chicken bouillon
- 4 sprigs fresh parsley, chopped
Method
- Place pieces of chicken in a large bowl, squeeze the lime .lemon juice (or vinegar) on chicken, fill bowl with cold water and rinse . Try to remove as much fat and skin as you can from the chicken. Drain and rinse with a new batch of water and drain again.
- Start by adding salt, onion, tomato, paprika, green seasoning, black pepper, thyme, pimento peppers and carrot.
- Mix thoroughly and place in the refrigerator for a minimum of 2 hours.
- For best results, season overnight.
- Heat a large heavy bottom pot on med to high heat, add oil and heat for two minutes.
- Add sugar to oil in an even layer
- DO NOT STIR! At least not yet.
- Allow the sugar to melt until it starts to go brown around the edges.
- Use a long handled spoon and stir the sugar around, about 3 - 4 times until it starts to become liquid
- It should start getting very brown in color, and going from liquid too almost frothy and bubbly all over
- Stir the sugar again with your spoon, it should be much darker in color at this point, immediately start adding the seasoned chicken a few pieces at a time, stir constantly to ensure all the pieces get coated evenly with the caramelized brown sugar.
- Save the bowl from the seasoned chicken as you will be using the leftover seasoning shortly
- After adding all the chicken pieces, cover pot and allow too cook on low heat for about 15 minutes.
- Remove lid, turn up the heat and stir chicken all over, as it’s time for the chicken to get its second and final “brown” color.
- Add remainder of seasoning we’ve had sitting in the bowl along with ketchup, bouillon and golden ray butter, keep stirring for about one minute.
- If you like a lot of gravy, this is the time to add about 1 1/2 cup hot water to the pot
- Cover and continue cooking on low heat, until chicken is fork tender, but not shredded, about 25 to 30 minutes more.
- Taste and season with additional salt and pepper if needed. ENJOY
- Sprinkle with chopped parsley and serve with white or coconut rice
Notes
If adding potato to the stew, you can add it about 15 - 20 minutes before the chicken is done.
If you don't have pimento peppers, don't worry about it, the chicken will still taste great
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