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Stew Chicken

Name: Stew Chicken
Total time: 70 min
Yield: Serves 4
Cuisine: Trinidad and Tobago
Ingredients: 4 (bone-in recommended) Chicken Thigh; 2 tbsp Sugar; 1 Onion; 3 cloves Garlic; 1/2 bunch Cilantro; 3 Green Onion; 3 sprigs Thyme; 1 Tomato; 2 tbsp Ketchup; 1 tbsp Worcestershire sauce; 2 tbsp Vegetable Oil; 300ml Water; 1 tsp Salt; 1 Chili pepper

Main Dish

⏱ 70 min

👥 Serves 4

Difficulty ⭐

Chicken browned in burnt sugar and stewed — a Sunday staple in Trinidadian homes.

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📖 The Story Behind This Dish

Stew chicken is a signature of Trinidad and Tobago home cooking: sugar is caramelized in the pot, chicken marinated in green seasoning is browned deep brown in it, and then it's stewed. A sweet, toasty, glossy stew, it appears at Sunday lunch with callaloo, macaroni pie, and rice and peas.

🌆 Where it's eaten: At midday on a Sunday in Trinidad, chicken stews to a glossy brown in a big pot in the home kitchen as the family gathers at the table.

🥕 Ingredients (serves 4)

Chicken Thigh 4 (bone-in recommended)
Sugar 2 tbsp
Onion 1
Garlic 3 cloves
Cilantro 1/2 bunch
Green Onion 3
Thyme 3 sprigs
Tomato 1
Ketchup 2 tbsp
Worcestershire sauce 1 tbsp
Vegetable Oil 2 tbsp
Water 300ml
Salt 1 tsp
Chili pepper 1

👩‍🍳 Instructions

Blend the cilantro, green onion, thyme, and garlic, rub into the chicken, and marinate at least 2 hours.
Put oil and sugar in a heavy pot and burn until deep brown.
Add the chicken, coat, and brown.
Add the onion, tomato, ketchup, Worcestershire sauce, water, salt, and a whole chili.
Cover and simmer on low for 40 minutes until the sauce is glossy.

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