Trinidad Stewed Chicken (recipe)
 
Prep time
Cook time
Total time
 
This delicious staple is the backbone of many Trinidadian Sunday lunches, as well as dinners and gatherings. Here's my spin on it!
Author:
Recipe type: entree
Cuisine: caribbean
Serves: 8
Ingredients
  • 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
Instructions
  1. Clean chicken pieces with lime juice
  2. Season with salt and pepper
  3. Toss with green seasoning and bitters for 2 hours to overnight.
  4. Remove chicken from the marinade (reserve the marinade)
  5. Heat oil over medium heat in oven-proof dutch oven or large skillet
  6. Add sugar and brown to deep reddish brown (see above)
  7. Add chicken, turning to coat all sides.
  8. Add margarine
  9. Cook chicken for 12 minutes, turning about every 3 minutes or so, to ensure even caramelization on all sides.
  10. Preheat oven to 350F.
  11. Add reserved marinade, bouillon cube, onions, garlic, tomato, ketchup, pimentos, sherry/wine and scotch bonnet pepper.
  12. Simmer for 5 minutes
  13. Remove scotch bonnet pepper
  14. Spoon liquid over chicken
  15. Cover skillet or dutch oven and place in oven for 30 minutes
  16. Garnish with chopped chives and serve.
Recipe by TriniGourmet at https://www.trinigourmet.com/trinidad-stewed-chicken-recipe/