Trinidad Stewed Chicken (recipe)
Author: Sarina
Recipe type: entree
Cuisine: caribbean
Prep time:
Cook time:
Total time:
Serves: 8
- 1 4-5lb chicken, jointed
- 1 lime
- 1 tsp salt
- 1 tsp pepper
- 1 tbs Angostura Bitters
- ½ cup green seasoning (chadon beni, chives, thyme)
- 2-3 cloves garlic, crushed
- 3 tbs brown sugar
- 2 tbs cooking oil
- 2 tbs margarine
- 4 tbs tomato ketchup
- 1 tbs soy sauce
- 2 onions, medium sized, sliced
- 1 tomato chopped
- 1 bouillon cube (chicken or vegetable)
- 3 pimento peppers
- ½ cup dry sherry or cooking wine (red or white)
- 1 scotch bonnet pepper, left whole
- 1 chive, for garnish
- Clean chicken pieces with lime juice
- Season with salt and pepper
- Toss with green seasoning and bitters for 2 hours to overnight.
- Remove chicken from the marinade (reserve the marinade)
- Heat oil over medium heat in oven-proof dutch oven or large skillet
- Add sugar and brown to deep reddish brown (see above)
- Add chicken, turning to coat all sides.
- Add margarine
- Cook chicken for 12 minutes, turning about every 3 minutes or so, to ensure even caramelization on all sides.
- Preheat oven to 350F.
- Add reserved marinade, bouillon cube, onions, garlic, tomato, ketchup, pimentos, sherry/wine and scotch bonnet pepper.
- Simmer for 5 minutes
- Remove scotch bonnet pepper
- Spoon liquid over chicken
- Cover skillet or dutch oven and place in oven for 30 minutes
- Garnish with chopped chives and serve.
Recipe by TriniGourmet.com at https://www.trinigourmet.com/trinidad-stewed-chicken-recipe/
3.5.3251