Trinidadian Stew Chicken

I once had a couple Trinidadian people on the ship. I was asked if I knew how to cook Stew Chicken. I did not, but, as is my wont, I did some research and ended up producing this. It passed inspection and received the approval from my Trinidadians. Like most traditional recipes there are variations from home to home, so if you try it elsewhere it may be slightly different. The one thing that doesn’t seem to change is the browned sugar for color and flavor.

Trinidad Stewed Chicken

4 pounds chicken, cut into 2 inch pieces

1 tablespoon olive oil

2 tablespoons brown sugar

1 cup chopped scallion (white and green parts) (about 4-6)

½ cup chopped onion ( I use sweet onion)

4 large cloves garlic, grated or minced

1 medium tomato, chopped

1 tablespoon grated ginger

1 tablespoon ketchup

4 sprigs thyme

Fresh pimento or habanero pepper, to taste (optional)

Salt and black pepper (1 teaspoon)

Optional ingredients: 1-2 potatoes or 1 cup cooked peas or beans and/or sliced carrots. Chopped culantro or cilantro can also be added for flavor.

Directions:

Wash chicken with the juice of one lemon, lime or vinegar and water, rubbing to remove slime, also remove excess skin, fat. Wash a second time with plain water. Drain well.

Wash and chop scallions, tomatoes, peel and chop onion, grate ginger and garlic, cut pimento or habanero if using.

In a large pot over medium heat, add oil. When hot but not smoking add sugar and allow it to bubble, froth and darken,( Do not allow it to smoke and get black..

Add chicken and listen to it sing in the pot, stir continuously to coat with the brown sugar 1-2 minutes.

Add scallion, onion, garlic, tomato, ginger, thyme, pimento pepper, hot pepper, if using, salt and black pepper, ketchup and cook 1-2 minutes more while stirring.

Cook for 15-20 minutes, uncovered, over high heat (chicken will relinquish it’s juices), stirring occasionally-every 5 minutes, until liquid has evaporated.

After liquid has evaporated, continue to cook for a few seconds to allow flavors to develop, stirring continuously to prevent sticking.

Add one cup of water, more if you like lots of “sauce”.Cover and cook an additional 10-15 minutes until the chicken is fully cooked and tender (but not shredding), turning gently once or twice, and the sauce has thickened to your desired consistency.

Taste and add more salt and pepper if required.