Categorized | Chicken
Ultimate Trinbagonian Stew Chicken.
Posted on 22 March 2010
If you’ve been reading the blog or getting the weekly recipes sent to you directly you’ll know that I’ve been tagging some recipes as being “Ultimate” (Ultimate Curry Goat | Ultimate Curry Chicken), so today I’ll like to add another classic dish to the “Ultimate” series.
I think it was about 4 years ago and we were on the French side of St Maarten for the day. We had booked an all-day beach getaway with a brief tour of the island. It was about 11 am and we had already done the island tour and we had a 1 hr break in Marigot at one of the craft markets before heading off to the beach to spend the day. Our daughters were already getting bored (they hate tourist traps) and according to them..STARVING! As we walked around looking for something for them to eat, they noticed one of the restaurants had a huge sign up with their daily specials and a stew chicken platter was one of the featured items. Yup! They had found their own little shangrila! They were soon very disappointed and mad at me (don’t ask me why), as it turned out that the restaurant was only just serving breakfast and the lunch dinner menu would not be open until another couple hours. If only steupes (kiss teeth) could kill, that poor girl who told them that, would be dead on the spot. You couldn’t even force feed our daughters croissants even if their lives depended on it. Yea, that was a pretty grumpy day after that. I think their taste buds had already made reservations only to be canceled by the talk of breakfast and croissants.
In this “stew” we’ll be trying to only use fresh ingredients to truly get that “ultimate” taste at the end, so you’ll notice that I didn’t opt to use some of my already prepared green seasoning mix.
You’ll Need…
4-5 lbs chicken – cubed into serving size pieces
3/4 teaspoon salt
1 teaspoon worcestershire sauce
1 tablespoon ketchup
2 cloves of garlic – thinly sliced or crushed
1 teaspoon fresh ginger – crushed/sliced
2 tablespoon vegetable oil (one that can withstand high heat)
1 medium onion – chopped
1 medium tomato – chopped
3 tablespoon cilantro (or shado beni) chopped
1 tablespoon brown sugar
1 1/2 cups water
1/4 teaspoon black pepper
1/4 hot pepper (only if you like your food spicy)
1 green onion or chive (scallion) – chopped
2 sprigs of fresh thyme (1 teaspoon dried)
1 lime or lemon or 3 tablespoons of vinegar
1 small shallot
* If you can get Spanish Thyme (aka podina), use 1-2 medium leaves finely chopped with the seasoning of the chicken.
* CHICKEN – I used a whole chicken that I divided into servings size pieces. I like the mixture of dark and white meat, but if you prefer you can use chicken parts such as legs and/or thighs and if you only eat chicken breast (or chicken chest as it’s commonly called on the islands) as one of my good friends does.. basically it’s your choice. If using chicken breast, it’s important that you allow the seasoned meat to marinate at least 2hours to really infuse the meat and to help prevent it being overly dry when cooked.
TIP : Leave the ginger in large pieces if you’d like to fish out when the dish is done.
Since I don’t have a separate cutting board for meat and vegetables I usually prepare my seasonings first before getting the chicken all over the board. This simply means chopping the onion, pepper,thyme, shallot, cilantro, tomato, garlic and scallion.
The next step is to cut, wash and season the chicken. If you’re lucky enough to have drum sticks and thighs there’s no need for cutting the meat into serving size pieces. In a future video I’ll show you how to divide and part-off a whole chicken. Put the pieces of chicken in a large bowl, squeeze the lime or lemon juice (or vinegar) on it , then add a couple cups of water and wash. Try to remove as much fat and skin as you can. Rinse with a new batch of water and drain. * The water used in washing the chicken pieces is NOT mentioned in the ingredients list.
Now season by adding everything except the sugar, oil and water mentioned in the ingredients list. Mix thoroughly and allow to marinate for a couple hours in the fridge. For best results, marinate overnight.
As we’ve done with other “stew” recipes, it’s now time to brown the meat and not only give it a rich brown colour, but give it it’s truly unique taste. If you use the search box above (providing you’re not reading this from an rss feed) and search for “stew” you’ll find the other recipes. On a medium to high heat, put the oil in a heavy and deep pan to heat. Then add the sugar.. move it around until it starts going liquid. Please have the seasoned meat very close and I recommend you use a long handle spoon to avoid getting burn by the splattering oil when you add the seasoned meat. This is all about timing… if the sugar is “burned” it will give it a bit of a bitter taste. What you’re looking for is small bubbles, which will then start going a bit frothy and go from light to golden/dark brown (see pics below). As soon as you see this happens (refer to pic) start adding the seasoned chicken a few pieces at a time. Remember to stir constantly to ensure all the pieces gets coated evenly.
After you’ve added all the seasoned meat to the pot, turn down the heat to medium/low, cover and allow to simmer for about 15 minutes. You’ll notice that it will spring some of it’s own natural juices. While this cooks, add the 1 1/2 cups of water to the bowl you had the chicken marinating in. Swish it around to pick up any of the marinade that may be stuck to the bowl. We’ll be using this shortly. Remember to stir the pot every 5 minutes or so.
After about 15 minutes, remove the lid and turn up the heat as it’s time to cook-off all the liquid in the pot and to give the chicken it’s final “brown” colour. This can take about 5 minutes and it’s important that you stir constantly so it does stick to the bottom of the pot. When all the liquid is gone, add the water we’ve had sitting in the bowl. Stir and cook on medium heat for another 20-25 minutes (depending on how thick your pieces of chicken is).
I like my stew chicken with a bit of gravy to pour over rice, but I hate it being to thin. So if after cooking for 2o minutes I find it a bit too runny, I remove the lid and turn up the heat to get it to the consistency I like (basically you’re reducing the liquid by about 75%). Remember to check for salt at the end, in the event you’d like to add a bit more.
And here it is with some brown rice and the water cress salad I shared with you a few days ago.
So there you go, the Ultimate Stew Chicken recipe. Now I’m sure many of you may have your own unique way of preparing this dish, so I’d love for you to share your tips in the comment box below. This serves about 5-6 people as a side dish to rice, macaroni pie, roti, ground provisions, macaroni and cheese and even mashed potatoes. Besides rice, I love my with the prepackaged (white) mac and cheese. Trust me on this one.
happy cooking
chris…
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47 Responses to “Ultimate Trinbagonian Stew Chicken.”
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Oh yes, there is no other stew quite like a Trini Chicken Stew, like Pelau, it has a unique flavour. Ummm, I could eat some right now.
.-= Cynthia´s last blog ..A craving satisfied & An inspired Pumpkin Punch =-.
another superb dish Chris, thx and keep em coming
)
Peter, thanks for the continued support.
chris..
Thanks for this wonderful dish Chris. Look forward to making it. Keep them coming.
David, thanks for taking the time to leave your comment. much appreciated.
I made this tonight for dinner as i was feeling homesick. It definitely did the trick:)
Thanks!
yea, food is a great cure for home sickness for sure
happy cooking
chris..
guyana stew chicken is about the same i love it, have to be very careful when browing that sugar or else it will become bitter.
you're so right. if anything can go wrong, it's during this step.
Thanks for al lthe great recipes. I have tried many , and its also nice to cook some thing you also do in your country , just that you do it the way someone else does and can compare them . Problem is Ilike them all as I tend to like variety .
thanks for stopping by and trying some of the recipes. happy cooking
Looking forward to trying this recipe! Along with the pelau! I really like how you give step by step instructions. Since I’m a new cook… Can’t wait for more recipes
do let me know if you have any relating questions and if you're successful.
The Ultimate stew chicken was very good recipe, I dont have alot of space, but by preparing all of the ingredients ahead of time everything went well.
I love chicken, I’ll give your recipe a try. You forgot to write the quantity for hot pepper sauce, it just says 1/4..I thought you should know
..I like spicy food, I’ll just add hot sauce as much as I can take! Thanks for dropping by my blog, glad to “meet” you 
.-= Olive´s last blog ..Raisin Pecan Oatmeal Cookies =-.
it wasn't pepper sauce, but 1/4 of a whole pepper
Home cooking at it's best!
ent.
Looking forward to trying this recipe! Along with the pelau! I really like how you give step by step instructions. Since I’m a new cook… Can’t wait for more recipes
Chris
Your recipes are very exciting! I have never had this type of cuisine so I feel like I would be traveling at the same time!
You're so right. When I visit other food blogs it's as if I'm traveling without ever leaving my desk.
Going to try this tonight
so how did it turn out for you.
I'm Pakistani; marrying a Trini man. Your pictures and videos seem to be the saviour in trying to figure out the basics of Trini cooking, and the recipes in the Naparima book
Thankyou for all the detailed videos on YouTube too! Curry Goat was going to be the end of me!!
Made this and realized pretty similar to St Lucian stew chicken. Tastes similar.
I put coconut milk in my stew chicken because I love sauce on my food.
good cooking, i will try it.
Wonderful recipe and step by step instructions. You are now the go to place when I am cooking West Indian food and I just made your stewed okra dish. It is really delicious. Thank you for making cooking enjoyable again.
Cheryl
do you think using boneless chicken is acceptable? i have tried to cook this a couple of time but it comes out too watery and the taste is not quite there. the only think i can point at is the boneless chicken…
Boneless can be a bit tricky. I would "brown" the chicken and then bring it to a boil, then simmer for more than the 15 mins I mentioned in the recipe above. Try to cook it for about 25 minutes. This way we DON'T put additional water for the 2nd round of cooking.
You will have a much juicer chicken and your gravy should be much thicker. Remember to empty the entire contents of the bowl when you brown (since you won't go back to that), allow it to cook on a very gentle simmer (stir) and if after the 25 mins you have a runny gravy, turn up the heat a bit.
* If you're using air chilled chicken, you will have to add about 3/4 cup of water to help it cook without burning. As this process (air chill) means the chicken will spring less natural juices.
Let me know if this helps or not.
This is a wonderful recipe; not a morsel to be had for left-overs!
I tried this recipe with cut up turkey wings…delicious. Had it with some fried cabbage and pigeon peas and rice on the side.
Mmm. Looks good. How would I go about adding pigeon peas to the stew? Trying to recreate a favorite dish of my boyfriend!
Thanks in advance, Chris!
Hi Chris,
I have a Spanish Thyme in a flower pot and it spreads so much that I often have to trim the branches and throw them out. Last week I trimmed it and throw out a full garbage bag because people where I live never used it and doesn't even want to try it. In a few weeks I'll be trimming again so let me know if you'd like the branches, I don't know if you do have the plant or if you buy it. I can also take out a few roots for you if you would like because the pot is a little too crowded. I love cooking with that and Chardon Bene but Chardon Bene don't seem to like me as I've a plant and it's still small like it doesn't want to grow up. I can also give you some aloes plant if you would like that. Keep up the good work and God bless!
Thank you Chris, I have been trying to bring the "spice" back into my marriage and they always say a way to a mans heart is through his stomach. This taste awesome and I know that hubby will enjoy!
About to make this for my boyfriend, I'm Bajan he is Trini and has been craving Trini-style stew chicken for weeks. He has been out of town so this will be his surprise when he gets back, about to put it in the fridge to marinate overnight. Thanks for the recipe!
what brand of brown rice do you use?
love all your recipes
OMG Chris,,this recipe was indeed the ULTIMATE !!!
I like it hot and found the quantity of hot pepper to be too little,,had to add a heaping tsp of Baron West Indian Hot Sauce to my plate.
On that note,,do you know where we can get this wonderful sauce in the GTA..it seems that the Hamilton broker has stopped distributing this sauce and retailers who are listed as carrying it, all ran out of it.
If no one knows were to get it,,,,has someone tried to replicate it ? If so, I would love to have the recipe.
Nathalie
Hi Chris, this is my first time posting on the blog….I am going to try your stew chicken recipe, I am jamaican but I remember one of my older cousin had cook stew chicking using the browning sugar method and it was the one of the best stew chicken I ever had not comparable to my grandmother's of course…but the taste is still in my memory..I will definately make this recipe on Wednesday
Hi Chris, this is my chicken dinner for tomorrow, I've left the chicken marinating, will let you know how it came out, thank you very much for all the recipe that we grew up with, sad our mom did not teach us about it, not too late to learn.
mmm, great chicken, just like the stewed chicken on the island here, roatan, going to try more recipes soon! eva
Hey Chris I love stew chicken but I must admit that I got distracted by that colourful salad
Trying this recipe for a potluck lunch tomorrow at work. I’m sure it will be a finger-licking success!
would you suggest doing this in the slow cooker?
Looks so good!