Trinidadian Brown Stew Chicken

Deborah LB

Serving Size: 10

Trinidad Brown Stew Chicken

A delicious and soul comforting stew chicken.

2 hrPrep Time

40 minCook Time

2 hr, 40 Total Time

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Ingredients

• 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

Prepping Chicken
1. 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.
Seasoning Chicken
2. Start by adding salt, onion, tomato, paprika, green seasoning, black pepper, thyme, pimento peppers and carrot.
3. Mix thoroughly and place in the refrigerator for a minimum of 2 hours.
4. For best results, season overnight.
Browning Chicken
5. Heat a large heavy bottom pot on med to high heat, add oil and heat for two minutes.
6. Add sugar to oil in an even layer
7. DO NOT STIR! At least not yet.
8. Allow the sugar to melt until it starts to go brown around the edges.
9. Use a long handled spoon and stir the sugar around, about 3 - 4 times until it starts to become liquid
10. It should start getting very brown in color, and going from liquid too almost frothy and bubbly all over
11. 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.
12. Save the bowl from the seasoned chicken as you will be using the leftover seasoning shortly
13. After adding all the chicken pieces, cover pot and allow too cook on low heat for about 15 minutes.
14. 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.
15. 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.
16. If you like a lot of gravy, this is the time to add about 1 1/2 cup hot water to the pot
17. Cover and continue cooking on low heat, until chicken is fork tender, but not shredded, about 25 to 30 minutes more.
18. Taste and season with additional salt and pepper if needed. ENJOY
19. Sprinkle with chopped parsley and serve with white or coconut rice

Notes