Savory Trinidadian Stewed Chicken Delight
Experience the rich, vibrant flavors of the Caribbean with this Savory Trinidadian Stewed Chicken Delight. This scrumptious dish features tender chicken pieces marinated in an aromatic blend of fresh herbs and spices, all cooked to perfection in a luscious coconut-milk-infused sauce. The unique harmony of sweet brown sugar and the mild heat of red pepper flakes adds depth, making it a delightful centerpiece for any meal. Serve over rice to soak up all the savory sauce!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Whole chicken
4 lb (cut into pieces)
Green onions
3 tablespoons (finely chopped)
Fresh cilantro
3 tablespoons (chopped)
Garlic
1 teaspoon (minced)
Onion
1 teaspoon (chopped)
Salt
1 teaspoon
Ground black pepper
1/2 teaspoon
Vegetable oil
1 tablespoon
Brown sugar
1/4 cup
Water
1 cup
Coconut milk
1/2 cup
Red pepper flakes
1 teaspoon (optional)
Ketchup
2 tablespoons
Butter
1 tablespoon
Instructions
1
Begin by leaving the skin on the chicken pieces. Arrange them on a plate and season generously with finely chopped green onions, cilantro, minced garlic, chopped onion, salt, and pepper. Cover the plate with plastic wrap and let the chicken marinate for 30 minutes to absorb all the flavors.
2
In a deep pot, heat the vegetable oil over medium heat. Once hot, add the brown sugar. Stir continuously until the sugar melts and caramelizes into a golden brown syrup, infusing the oil with sweetness.
3
Add the marinated chicken pieces to the pot, and quickly brown them on all sides, turning continuously for about 2 minutes. Once browned, cover the pot to retain heat.
4
Pour in 1 cup of water and 1/2 cup of coconut milk. If you enjoy some heat, sprinkle in the red pepper flakes. Cover the pot again, and allow the chicken to cook over medium heat for 10 minutes.
5
After 10 minutes, stir in the ketchup and butter. Cover the pot and continue cooking until the chicken is fork-tender, which should take an additional 20 to 30 minutes. Be sure to check occasionally to prevent sticking.
6
Note: The chicken skin will not be crispy. You may discard it or give it to a pet, ensuring all bits of garlic and onion are removed for their safety.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Trinidadian Stewed Chicken Delight?
It is a traditional Caribbean dish featuring chicken marinated in fresh herbs and spices, then browned in caramelized sugar and simmered in a coconut milk sauce.
How long should I marinate the chicken?
The chicken should be marinated for at least 30 minutes to allow the flavors of the garlic, cilantro, and onions to be fully absorbed.
Do I leave the skin on the chicken?
Yes, the instructions recommend leaving the skin on during the cooking process, although it will not be crispy when finished.
What are the primary aromatics used in the marinade?
The marinade uses green onions, fresh cilantro, minced garlic, and chopped onion.
How do I caramelize the sugar for this recipe?
Heat vegetable oil in a deep pot over medium heat, add brown sugar, and stir continuously until it melts into a golden brown syrup.
What kind of oil is best for stewing the chicken?
Vegetable oil is recommended for browning the chicken and melting the sugar.
How long do I brown the chicken in the caramelized sugar?
Brown the chicken pieces for about 2 minutes, turning them continuously to ensure they are evenly coated.
Is this Trinidadian stewed chicken spicy?
The heat is optional; you can add 1 teaspoon of red pepper flakes if you prefer a spicier dish.
What liquid is used for the base of the sauce?
The sauce is made using a combination of 1 cup of water and 1/2 cup of coconut milk.
When do I add the ketchup and butter?
Stir in the ketchup and butter after the chicken has simmered in the coconut milk and water for 10 minutes.
How long does the chicken take to become tender?
After adding the final ingredients, it takes an additional 20 to 30 minutes of cooking for the chicken to become fork-tender.
What is the best way to serve this dish?
It is best served over rice to soak up the rich, savory coconut-milk-infused sauce.
Can I eat the chicken skin?
Yes, you can eat it, but the recipe notes it will not be crispy. You may also discard it if preferred.
Is the chicken skin safe for pets?
It can be given to a pet as long as you ensure all bits of garlic and onion are completely removed for their safety.
How much chicken do I need for this recipe?
The recipe calls for one 4 lb whole chicken, cut into pieces.
What type of sugar should I use?
The recipe specifically calls for 1/4 cup of brown sugar for the caramelization process.
Should I cover the pot while cooking?
Yes, the pot should be covered after browning and during the simmering stages to retain heat and moisture.
How do I prevent the chicken from sticking to the pot?
Check the pot occasionally while simmering and stir to ensure the sauce and chicken do not stick to the bottom.
What measurements are used for the garlic and onion?
The recipe uses 1 teaspoon of minced garlic and 1 teaspoon of chopped onion.
How much cilantro is needed?
You will need 3 tablespoons of chopped fresh cilantro for the marinade.
Does this recipe use black pepper?
Yes, 1/2 teaspoon of ground black pepper is included in the seasoning blend.
Can I use coconut cream instead of coconut milk?
The recipe specifies coconut milk; coconut cream may be too thick and significantly alter the sauce consistency.
What is the role of the brown sugar in the oil?
The sugar infuses the oil with sweetness and provides the signature deep brown color to the stewed chicken.
How many tablespoons of green onions are used?
The marinade requires 3 tablespoons of finely chopped green onions.
What level of heat should I use for caramelizing?
Medium heat is recommended to prevent the sugar from burning too quickly.
Is salt included in the marinade?
Yes, 1 teaspoon of salt is added to the chicken before it marinates.
How much butter is added to the sauce?
One tablespoon of butter is stirred in towards the end of the cooking process.
What is the preparation for the green onions?
The green onions should be finely chopped before being added to the chicken.
How much ketchup is in the recipe?
The recipe uses 2 tablespoons of ketchup to add flavor and thickness to the sauce.
What is the texture of the finished sauce?
The finished sauce is described as a luscious, savory, coconut-milk-infused liquid that is perfect for rice.