Trinidad-Style Stewed Chicken

Ingredients

• 3.5 lb Whole chicken (cut into legs, thighs, wings, and breast pieces)
• 2 tbsp Lime juice (or lemon juice or 1 tbsp white vinegar)
• 2 stalks Scallions (green onions) (chopped)
• 1 medium Yellow onion (sliced)
• 3 cloves Garlic cloves (minced)
• 1 tsp Fresh ginger (minced)
• 1 piece Hot peppers (e.g., Scotch bonnet or habanero) (finely chopped, seeds removed for less heat)
• 1 piece Pimento pepper (chopped)
• 1 tsp Salt
• ½ tsp Black pepper (freshly ground)
• 2 tbsp Brown sugar (light or dark)
• 2 tbsp Vegetable oil (for caramelizing sugar)
• 2 tbsp Ketchup (optional, adds tanginess)
• 1 tbsp Soy sauce (optional, adds umami)
• 2 cup Water (adjust as needed to cover chicken)

Instructions

1. Trim and wash the chicken

   Cut the whole chicken into leg, thigh, wing and breast pieces. Place the pieces in a bowl, pour lime juice (or lemon juice/vinegar) over them, rub gently to remove slime, then rinse thoroughly with cold water and drain on a clean rack.

   Time: PT5M

2. Prepare the seasoning mix

   In a small bowl combine chopped scallions, sliced onion, minced garlic, minced ginger, chopped hot pepper, chopped pimento, salt and black pepper. If using, add diced tomatoes, ketchup and soy sauce.

   Time: PT5M

3. Marinate (optional)

   Rub the seasoning mix all over the chicken pieces, cover the bowl, and refrigerate for at least 2 hours or up to 24 hours for maximum flavor.

   Time: PT0M

4. Caramelize the brown sugar

   Heat 2 tbsp vegetable oil in the heavy‑bottomed pot over medium heat. When the oil shimmers, add 2 tbsp brown sugar. Stir constantly; the sugar will melt, bubble, turn dark amber and froth. Do not let it smoke.

   Time: PT5M

   Temperature: Medium heat

5. Add chicken and coat

   Stir in the ketchup and soy sauce (if using), then add the seasoned chicken pieces. Toss to coat each piece evenly with the caramelized sugar mixture.

   Time: PT5M

   Temperature: Medium heat

6. Simmer until liquid reduces

   Cover the pot and let the chicken cook for 15‑20 minutes, stirring gently every 5‑10 minutes. The chicken will release its juices; continue cooking until most of the liquid has evaporated.

   Time: PT20M

   Temperature: Medium heat

7. Add water and finish cooking

   Add enough water (about 2 cups) to just cover the chicken. Re‑cover and cook an additional 10‑15 minutes, stirring every 5‑7 minutes, until the chicken is tender but not falling apart and the sauce thickens to your liking.

   Time: PT15M

   Temperature: Medium heat

8. Final seasoning and serve

   Give the stew a final stir, taste and add a pinch more salt or pepper if needed. Serve hot with jasmine rice, macaroni pie, callaloo, or any side of your choice.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

15 g

Fiber

2 g