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Trinidad-Style Stewed Chicken
A vibrant Caribbean one‑pot chicken stew from Trinidad, featuring caramelized brown sugar, tangy lime, hot peppers and a hint of ketchup and soy sauce. Perfect for Sunday lunches or quick weeknight dinners, served with rice, macaroni pie, callaloo or any side you love.
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Cost Breakdown
Critical Success Points
- • Caramelizing the brown sugar without burning it.
- • Ensuring the initial liquid evaporates before adding water – this builds flavor.
- • Cooking the chicken until tender but not shredding.
Safety Warnings
- • Hot oil and caramelized sugar can cause severe burns – keep a lid nearby.
- • Handle raw chicken with separate utensils and wash hands thoroughly to avoid cross‑contamination.
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