trinidad stewed chicken recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best trinidad stewed chicken recipe

I’ve been experimenting with Trinidadian cuisine for a while now, and I have to say, this stewed chicken recipe has become a staple in my household. The flavors are rich and complex, with just the right amount of spice to make it interesting. My family loves it because it’s easy to make and is perfect for a weeknight dinner. Plus, it’s incredibly versatile – you can serve it with rice, roti, or even as a filling for tacos.

I’ve also found that it freezes beautifully, so I can make a big batch and enjoy it throughout the week. The best part? It’s incredibly healthy, thanks to the use of browned onions and garlic for added depth of flavor without all the extra calories. My kids even ask for seconds (and sometimes thirds!)

, which is always a good sign that we’re on the right track. I first discovered this recipe when I was browsing through a cookbook at my local library. The author described it as a classic Trinidadian dish that’s been passed down through generations. I was immediately drawn to the combination of spices and herbs used in the recipe – cumin, coriander, and thyme give it a unique flavor profile that’s both familiar and exotic at the same time.

One thing I love about this recipe is how easy it is to customize to your taste. If you like a bit more heat in your dishes, you can add more scotch bonnet peppers or even use habaneros for an extra kick. On the other hand, if you prefer milder flavors, you can reduce or omit the hot peppers altogether. The beauty of this recipe lies in its adaptability.

When I make this stewed chicken recipe for my family, we always have leftovers galore. In fact, my husband often jokes that he could eat an entire pot by himself! While that might be an exaggeration (or maybe not), I do know that this dish has become a staple in our household because of its comforting warmth and satisfying flavors.

Trinidad Stewed Chicken Recipe

4.7 from 1552 votes

A classic Trinidad stewed chicken recipe with a rich blend of spices and vegetables. Slow-cooked to perfection, this dish is tender, flavorful, and perfect for a family dinner.

Prep Time15 mins
Cook Time1 hr 30 mins
Resting Time0 mins
Total Time1 hr 45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Marinade

4 cloves garlic
1 small onion
2 Scotch bonnet peppers
1 tbsp fresh thyme leaves
1 tbsp brown sugar
1 tbsp soy sauce
1 tbsp vegetable oil
Salt and pepper to taste

For the Stew

2 lbs chicken pieces
1 large onion, chopped
3 cloves garlic, minced
1 Scotch bonnet pepper, chopped
2 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp ground black pepper
1 tsp salt
1 can (14.5 oz) diced tomatoes
1 cup chicken broth
2 tbsp vegetable oil
1 large potato, peeled and cubed
1 large carrot, peeled and chopped

👨‍🍳Directions

1In a large bowl, combine garlic, onion, Scotch bonnet peppers, thyme leaves, brown sugar, soy sauce, vegetable oil, salt, and pepper to make the marinade.
Mix well.
2Add the chicken pieces to the marinade, ensuring each piece is well coated.
3Cover and refrigerate for at least 30 minutes, or up to overnight.
4This will ensure the chicken absorbs all the flavors and turns white when touched.
5Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat.
6Add the marinated chicken pieces, shaking off any excess marinade.
7Cook until the chicken is browned on all sides, about 5-7 minutes per side.
8You will see the chicken turn golden brown and the surface will look crispy.
9Remove the chicken from the skillet and set it aside.
10In the same skillet, add the chopped onion, minced garlic, and chopped Scotch bonnet pepper.
11Cook over medium heat until the onions are translucent and the garlic is fragrant, about 3-5 minutes.
12You will see the onions turn soft and the garlic will release a strong aroma.
13Stir in the curry powder, cumin, coriander, turmeric, black pepper, and salt.
14Cook for 1-2 minutes, stirring constantly to prevent burning.
15The mixture will become fragrant and the spices will turn slightly darker in color.
16Add the diced tomatoes and chicken broth to the skillet.
17Stir well to combine all the ingredients.
18Bring the mixture to a simmer, then reduce the heat to low.
19Add the browned chicken pieces back into the skillet, ensuring they are submerged in the liquid.
20Cover the skillet and let it simmer for 20 minutes.
21The chicken should start to become tender and the sauce will thicken slightly.
22Add the cubed potatoes and chopped carrots to the skillet.
23Stir well to combine.
24Cover the skillet and let it simmer for an additional 20-25 minutes, or until the potatoes and carrots are tender and the chicken is cooked through.
25The chicken should be easily pierced with a fork and the vegetables should be soft.
26If the stew becomes too thick, add a little water to reach your desired consistency.
27Taste and adjust the seasoning if needed.
28Remove from heat and let it rest for a few minutes before serving.
29This will allow the flavors to meld together and the stew will thicken slightly.
30Serve hot with rice or roti for a complete meal.

🔧Equipment

Large bowl
Skillet
Dutch oven or large pot
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 4g❤️Cholesterol: 105mg🧂Sodium: 900mg🌾Total Carbs: 18g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 32g

📝Notes

Tips: For a spicier stew, leave the seeds in the Scotch bonnet peppers. You can also add other vegetables like bell peppers or green beans to the stew.

Watch Video Of How Trinidad Stewed Chicken Recipe Works

I love serving this Trinidadian-style stewed chicken at family gatherings because everyone always enjoys it so much!

Whether we’re having friends over for dinner or just need a comforting meal after a long day, this dish never fails to deliver.

As an added bonus, leftovers reheat beautifully in the microwave or on the stovetop – perfect for busy weeknights when everyone needs something quick but satisfying.

❓ Frequently Asked Questions About Trinidad Stewed Chicken

Q: What type of chicken should I use for this recipe?

You can use either boneless skinless chicken breasts or thighs for this recipe. If you choose breasts, you’ll want to cut them into bite-sized pieces before browning them in oil. Thighs are slightly more forgiving if you’re new to cooking with meat.

Q: Can I substitute different types of potatoes?

Yes! You can use any type of potato you like – Russet, Yukon golds, or even sweet potatoes will work beautifully in this recipe.

Q: Do I need to soak the potatoes beforehand?

Nope! Simply peel and chop your potatoes before adding them to the pot.

Q: How long does this stewed chicken recipe take to prepare?

This stewed chicken recipe comes together relatively quickly – about 30 minutes from start to finish once you have all your ingredients ready.

Q: Can I store leftovers in the refrigerator or freezer?

Absolutely! This dish freezes beautifully for up to 3 months – just thaw overnight in the fridge when you’re ready to enjoy it again.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts