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RECIPE
17 INGREDIENTS 9 STEPS 3hr 5min

Caribbean Stew Chicken

5.0
6 Ratings
This recipe for a Caribbean style stewed chicken uses a traditional recipe from Trinidad and Tobago. Trinidadian stew chicken is one of those classic chicken dishes you'd often see prepared for the biggest meal of the week, Sunday lunch.
Caribbean Stew Chicken Recipe | SideChef
This recipe for a Caribbean style stewed chicken uses a traditional recipe from Trinidad and Tobago. Trinidadian stew chicken is one of those classic chicken dishes you'd often see prepared for the biggest meal of the week, Sunday lunch.
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
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Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
3hr 5min
Total Time
1hr 5min
Active Time
$1.82
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1
or Lemon
3/4 tsp
1 tsp
Worcestershire Sauce
1 Tbsp
2 cloves
Garlic , minced
1 tsp
1
Medium Onion , chopped
1
Medium Tomato , chopped
3 Tbsp
1/4 piece
Scotch Bonnet Peppers , chopped
2 stalks
Scallions , chopped
or Chive
2 sprigs
or 2 tsp Dried THyme
2 Tbsp
Vegetable Oil
1 Tbsp
Brown Sugar
1 1/2 cups
Water
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
201
FAT
10.2 g
PROTEIN
20.1 g
CARBS
7.6 g

Author's Notes

This recipe uses dark and white meat, but if you prefer you can use chicken parts such as legs and/or thighs. If using chicken breast it’s important that the seasoned meat marinates for 2 hours.

Cooking Instructions

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Step 1
Divide the Tyson® Whole Chickens (4 lb) into cube-sized pieces. Wash and season the chicken. If you’re lucky enough to have drumsticks and thighs there’s no need to cut them into pieces.
Step 2
Put pieces of chicken in a large bowl and squeeze the Lime (1) over it. Add a couple of cups of water to wash, then drain. Add Worcestershire Sauce (1 tsp) , Ketchup (1 Tbsp) , Salt (3/4 tsp) , and Ground Black Pepper (1/4 tsp) .
Step 3
Add Onion (1) , Tomato (1) , Garlic (2 cloves) , Fresh Ginger (1 tsp) , Scallions (2 stalks) , Fresh Cilantro (3 Tbsp) , Scotch Bonnet Peppers (1/4 piece) , and leaves from the Fresh Thyme (2 sprigs) . Mix well and marinate for 2 hours in the fridge, or overnight if possible.
Step 4
In a heavy, high-sided pan, heat Vegetable Oil (2 Tbsp) over medium-high heat. Add Brown Sugar (1 Tbsp) and move it around until it starts to liquify. You’re looking for small bubbles, which will then become a bit frothy, then from light to golden/dark brown.
Step 5
As soon as the sugar is a golden, dark brown, start adding the seasoned chicken a few pieces at a time. Remember to stir constantly to ensure all the pieces are coated evenly.
Step 6
After you’ve added all the seasoned meat to the pot, turn down the heat to medium/low, cover and allow to simmer for about 15 minutes. Meanwhile, add Water (1 1/2 cups) to the bowl you had the chicken marinating in and set aside.
Step 7
After about 15 minutes, remove the lid and turn up the heat as it’s time to cook-off all the liquid in the pot and to give the chicken it’s final “brown” color. When all the liquid is gone, add the water mixture in the bowl. Stir well.
Step 8
Cook over medium heat for another 20-25 minutes, depending on how thick your pieces of chicken are. You want the thickest piece to be cooked through.
Step 9
Enjoy as a main dish, or with rice and watercress salad!

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Nutrition Per Serving
Calories
201
% Daily Value*
Fat
10.2 g
13%
Saturated Fat
4.9 g
25%
Trans Fat
0.0 g
--
Cholesterol
75.6 mg
25%
Carbohydrates
7.6 g
3%
Fiber
0.8 g
3%
Sugars
4.5 g
--
Protein
20.1 g
40%
Sodium
794.9 mg
35%
Vitamin D
--
--
Calcium
22.4 mg
2%
Iron
2.6 mg
14%
Potassium
116.6 mg
2%
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