Comments on: Tasty Trinidad style stew chicken recipe.

By: bobberg2012

bobberg2012 — Tue, 07 Feb 2012 21:34:13 +0000

Chris, did you actually file number 007 with making any James Bond jokes?

By: Esther

Esther — Sun, 08 Jan 2012 02:50:54 +0000

Next… you have to cook stew rabbit! Its getting a little popular here in Trinidad and although I wouldn’t want to eat a cute bunny– I still want to know how to cook it just in case I have to

By: Erika Fischler

Erika Fischler — Fri, 02 Dec 2011 10:59:46 +0000

Funny enough my favorite Nicole Kidman movie, during her time with The Cruise, was “The Others”. Which I found creepy as hell to watch. But I loved it.

By: judy ali

judy ali — Tue, 15 Nov 2011 12:52:38 +0000

chris just before adding u chicken i add some ketchup to the sugar fry a little then add chicken try this and let me know how it taste please

By: DAVID DE CASTRO

DAVID DE CASTRO — Sat, 05 Nov 2011 22:16:51 +0000

HI MARION DE CASTRO,MY NAME IS DAVID DE CASTRO AND I HAVE A BROTHER NAME DELANO DE CASTRO BOTH OF US WERE BORN IN TRINIDAD.WE ARE PORTUGUES.
ARE WE RELATED.?? MY EMAIL IS calypsobandit@live.com
MAKING CONTACT WITH GOOD COOKING{HA-HA} DAVID

By: Nic

Nic — Tue, 01 Nov 2011 15:55:06 +0000

I am so happy you addressed this…I am from Trinidad and as a child my mother would have me at a safe distance watching her brown her sugar… now this is a technique I realised that practice makes perfect… I did not quite get it the first or second time around.
now here in the US if you have to use the packed sugar…it takes some time for it to caramelize… I love the "loose' grainy sugar. Also my daughter being health conscious tried using Virgin Olive Oi to start her browning…
l… I see this as a no no to the flavor you may eventually get.. I use canola or other vegetable oils… whats your take on this?

By: rachel

rachel — Tue, 04 Oct 2011 02:11:16 +0000

i love stew chicken this way, and i love the sauce too. I like to eat the sauce with soft sliced bread, dipping bread in sauce. I think a well seasoned pot eg. with extra tomatoes, onions, shado beni is good too. Comes like u got 2 dishes- chicken and sauce! yummy

By: Kevin

Kevin — Tue, 12 Jul 2011 21:46:04 +0000

If you would prefer to use the natural brown sugar you are used to in Trinidad you can buy turbinado sugar. Most American markets have the brand "Sugar In The Raw" that you often see in Starbucks.

By: Patsy

Patsy — Fri, 06 May 2011 12:09:49 +0000

The comments all were great but try putting some carrots and potatoes in it which is very tasty but I stopped using the ketchup and now instead I use the tomato paste, it has no sugar like ketchup has and it also helps to thicken the sauce instead of using corn starch as one reader suggested and u also get a nice colour and many times I do not use any sugar because the tomato paste gives it a GREAT COLOR.

By: falcon1443

falcon1443 — Thu, 21 Apr 2011 15:02:26 +0000

I just wanna say I've been looking for a recipe for stewed chicken for the longest while to get it tasting like the yummy ones I always buy and this one did ULTIMATE justice!!! THE BEST recipe…I am proud to say I got it in one shot! Thanks so much!!! =D

By: pierre vidal

pierre vidal — Mon, 18 Apr 2011 22:50:59 +0000

can i just say that the browning method of stewing down the meats like port chicken and oxtail isn't just confined to trinidad and jamaica. i know cos my gran is from dominica and my dad is from st lucia and they both brown the meat in brown sugar… so please please reflect this please!

By: Marion de Castro

Marion de Castro — Wed, 06 Apr 2011 21:27:48 +0000

Well this is just the way that I make and enjoy it with my family as I was born in Trinidad but living in Curacao for many years so I did not forget the way my mum used to cook am looking foward to your next dish.

By: Hyacinth

Hyacinth — Wed, 23 Mar 2011 13:47:22 +0000

Thanks Chris, this is almost so yummy to handle. I had stew chicken on Saturday in the river (Marianne) in Blanchisseuse with callaloo. Oh my, you are bringing me back Brother!! LOL…..Yummy indeed!!!

By: Bibi

Bibi — Wed, 09 Feb 2011 01:07:29 +0000

I like it too.

By: yvonne

yvonne — Fri, 28 Jan 2011 20:37:22 +0000

is that the same flora, formerly rattan, from clake rd, charlieville? yea, i heard from a grapevine, that they can really cook.

By: ashton

ashton — Fri, 28 Jan 2011 20:25:20 +0000

And her mother Pasty Joan Lopez, can make a mouth watering pelau as well as other dishes. Pasty should open up a roti shop, she will make alot of money with that.

By: Tasty

Tasty — Sun, 19 Dec 2010 09:04:03 +0000

Chris,

Great recipe but just one question. What would you need to do if the sauce was too sweet or too bitter. Thanks

By: Doonwati

Doonwati — Mon, 23 Aug 2010 18:35:39 +0000

Hi Chris,

Thank you, you’re doing a great job so keep the recipes coming my friend. Do you have a Restaurant? If you do I’ll surely visit one day to taste your delicious food. By the way I also love Stew Chicken and Rice so I don’t let my own dries up I usually leave a little gravy. God Bless!!!!!!!!!

Doonwati

By: Ash2511

Ash2511 — Sun, 15 Aug 2010 18:07:47 +0000

The carmelized sugar is the main step you want it to get brown but not burnt.Somewhat similar to a gumbo roux.

By: cheryl hopkins

cheryl hopkins — Mon, 28 Jun 2010 01:36:38 +0000

this is one recipe I've gotta cook for my friend. Thanks

By: jumbieg

jumbieg — Thu, 17 Jun 2010 03:07:54 +0000

thanks.. stay tuned.

By: jumbieg

jumbieg — Thu, 17 Jun 2010 03:07:43 +0000

you're so right about the sugar. it's something I had forgotten, until I was cooking at my sisters place back in Oct. The brown sugar (cane) is a bit more grainy and and I found that I need a little less than the brown sugar we get in north america. The brown sugar here is very packed and dense in texture. To date I've used, cane sugar, packed golden brown sugar and granulated sugar and they all work fine. However you will have to play around with the quantity you use as each gives it's own unique colour.

BTW in my recipe I used the packed North American golden sugar. There's also a dark brown sugar.. but that one is hard to work with.

By: jumbieg

jumbieg — Thu, 17 Jun 2010 03:02:38 +0000

Thanks for that tip.

By: Sue

Sue — Tue, 01 Jun 2010 15:09:52 +0000

Love your site!!! Keep the recipes coming!

By: Sue

Sue — Tue, 01 Jun 2010 15:09:52 +0000

Love your site!!! Keep the recipes coming!