Stew Chicken

Name: Stew Chicken
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6 servings
Cuisine: Trinidadian
Ingredients: 3 lbs chicken pieces; 3 tbsp green seasoning; 2 tbsp brown sugar; 2 tbsp vegetable oil; 1 onion diced; 3 cloves garlic minced; 1 tbsp ketchup; 1 tsp angostura bitters; 1 cup water; salt and pepper to taste; 1 scotch bonnet pepper whole

Stew Chicken (STOO CHIK-in)

Trinidadian Brown Stew Chicken

⏱ Prep Time 30 min plus marinating

📈 Difficulty Medium

👥 Servings

🔥 Calories 452 kcal

Chicken pieces marinated in green seasoning, then caramelized in brown sugar to create a rich, dark stew. The browning technique gives the chicken its signature deep color and complex sweetness.

Nutrition & Info

Protein 38.0g

Carbs 12.0g

Fat 28.0g

Protein Carbs Fat

Dietary

gluten-free dairy-free nut-free

Equipment Needed

heavy-bottomed pot tongs cutting board

Presentation Guide

Vessel: deep serving platter

Garnishes: fresh thyme sprigs

Accompaniments: rice and peas, macaroni pie

Ingredients

3 lbs chicken pieces
3 tbsp green seasoning
2 tbsp brown sugar
2 tbsp vegetable oil
1 onion diced
3 cloves garlic minced
1 tbsp ketchup
1 tsp angostura bitters
1 cup water
salt and pepper to taste
1 scotch bonnet pepper whole

Instructions

1
Marinate chicken in green seasoning, salt, and pepper for at least 2 hours or overnight.
2
Heat oil in a heavy pot, add brown sugar and let it caramelize until dark and bubbly.
3
Add chicken pieces to the caramelized sugar, turning to coat each piece evenly.
4
Add onion, garlic, ketchup, bitters, and water. Stir well.
5
Add whole scotch bonnet, cover, and simmer on low heat for 45 minutes until chicken is tender and sauce is thick.

💡

Did You Know?

The browning step is the heart of Trinidadian stew chicken. Families pass down their exact sugar-to-oil ratio as a guarded secret.

Chef's Notes

Equipment Tips

heavy-bottomed pot
tongs
cutting board

Garnishing

fresh thyme sprigs

Accompaniments

rice and peas, macaroni pie

The Story Behind Stew Chicken

Stew chicken is the centerpiece of Trinidadian Sunday lunch, a tradition blending African browning techniques with Caribbean seasoning. The caramelization of sugar before adding meat is a technique brought by enslaved Africans and refined over centuries into a defining element of Trinidad's culinary identity.

🕐 Traditionally enjoyed sunday lunch 📜 Origins: 18th century

Comments (0)

No comments yet. Be the first to share your thoughts!