Trini Stew Chicken
Trini Stew Chicken
Ingredients
For the Stew Chicken
- 2 1/2 pounds chicken pieces, bone-in, skin-on (a mix of drumsticks and thighs recommended)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1/4 cup green seasoning
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon adobo seasoning
- 1 teaspoon onion powder
- 1 teaspoon curry powder
- 2 tablespoons cooking oil
- 2 tablespoons brown sugar
- 1 yellow onion, medium, chopped
- 2 pimento pepper, chopped (or 1/2 bell pepper, any color, for milder flavor)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or finely chopped
- 2 cups water, or as needed
Instructions
- 1
Place the chicken pieces in a large bowl. Add salt, black pepper, garlic paste, ginger paste, green seasoning, paprika, ground cumin, adobo seasoning, onion powder, and curry powder. Use your hands to thoroughly mix and coat the chicken with all the seasonings, ensuring every piece is well covered.
⏱️ 5 min
- 2
Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes. For best results, marinate for 2-4 hours or overnight.
⏱️ 30 min
- 3
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the cooking oil, then add the brown sugar. Stir the brown sugar continuously with a wooden spoon until it melts, turns a dark amber to almost black color, and begins to bubble vigorously. This is the 'browning' process.
⏱️ 5 min
- 4
Carefully add the marinated chicken pieces to the pot, being mindful of splattering. Stir the chicken immediately to ensure it gets coated with the dark sugar mixture. Reduce the heat to medium.
⏱️ 2 min
- 5
Allow the chicken to cook down in the pot, stirring occasionally, for about 15-20 minutes. The chicken will release its own juices, and the liquid will reduce, forming a rich, dark brown sauce or 'gravy' around the chicken.
⏱️ 20 min
- 6
Once the chicken has browned nicely and developed its sauce, add the chopped yellow onion, pimento pepper, minced garlic, and grated fresh ginger to the pot. Sauté these aromatics with the chicken for about 5-7 minutes, stirring occasionally, until softened and fragrant.
⏱️ 7 min
- 7
Pour enough water into the pot to just cover the chicken pieces (approximately 2 cups). Bring the mixture to a boil, then reduce the heat to low. Cover the pot and allow the chicken to simmer for 30-40 minutes, or until the chicken is very tender and cooked through.
⏱️ 40 min
- 8
Check the consistency of the sauce. If it's too thin, remove the lid and simmer for an additional 5-10 minutes to reduce it. If it's too thick, add a splash more water. Taste and adjust seasoning if necessary.
⏱️ 5 min
- 9
Serve the Trini Stew Chicken hot with your favorite accompaniments, such as rice, plantains, or roti.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Trini Stew Chicken
For the Stew Chicken
- 2 1/2 pounds chicken pieces, bone-in, skin-on (a mix of drumsticks and thighs recommended)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1/4 cup green seasoning
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon adobo seasoning
- 1 teaspoon onion powder
- 1 teaspoon curry powder
- 2 tablespoons cooking oil
- 2 tablespoons brown sugar
- 1 yellow onion, medium, chopped
- 2 pimento pepper, chopped (or 1/2 bell pepper, any color, for milder flavor)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or finely chopped
- 2 cups water, or as needed
Instructions
- 1
Place the chicken pieces in a large bowl. Add salt, black pepper, garlic paste, ginger paste, green seasoning, paprika, ground cumin, adobo seasoning, onion powder, and curry powder. Use your hands to thoroughly mix and coat the chicken with all the seasonings, ensuring every piece is well covered.
⏱️ 5 min - 2
Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes. For best results, marinate for 2-4 hours or overnight.
⏱️ 30 min - 3
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the cooking oil, then add the brown sugar. Stir the brown sugar continuously with a wooden spoon until it melts, turns a dark amber to almost black color, and begins to bubble vigorously. This is the 'browning' process.
⏱️ 5 min - 4
Carefully add the marinated chicken pieces to the pot, being mindful of splattering. Stir the chicken immediately to ensure it gets coated with the dark sugar mixture. Reduce the heat to medium.
⏱️ 2 min - 5
Allow the chicken to cook down in the pot, stirring occasionally, for about 15-20 minutes. The chicken will release its own juices, and the liquid will reduce, forming a rich, dark brown sauce or 'gravy' around the chicken.
⏱️ 20 min - 6
Once the chicken has browned nicely and developed its sauce, add the chopped yellow onion, pimento pepper, minced garlic, and grated fresh ginger to the pot. Sauté these aromatics with the chicken for about 5-7 minutes, stirring occasionally, until softened and fragrant.
⏱️ 7 min - 7
Pour enough water into the pot to just cover the chicken pieces (approximately 2 cups). Bring the mixture to a boil, then reduce the heat to low. Cover the pot and allow the chicken to simmer for 30-40 minutes, or until the chicken is very tender and cooked through.
⏱️ 40 min - 8
Check the consistency of the sauce. If it's too thin, remove the lid and simmer for an additional 5-10 minutes to reduce it. If it's too thick, add a splash more water. Taste and adjust seasoning if necessary.
⏱️ 5 min - 9
Serve the Trini Stew Chicken hot with your favorite accompaniments, such as rice, plantains, or roti.
⏱️ 1 min