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.
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
1Marinate chicken in green seasoning, salt, and pepper for at least 2 hours or overnight.
2Heat oil in a heavy pot, add brown sugar and let it caramelize until dark and bubbly.
3Add chicken pieces to the caramelized sugar, turning to coat each piece evenly.
4Add onion, garlic, ketchup, bitters, and water. Stir well.
5Add 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.