Trinidad Chicken Stew

    1 hour 15 min

    Marinated chicken is pan-fried in caramelised sugar, then simmered with coconut milk until cooked to perfection. This chicken dish will go well with anything. Enjoy it for lunch or dinner.

    297 people made this

    Serves: 8 

    • 1 (1.8kg) whole chicken, cut into pieces
    • 3 tablespoons finely chopped spring onion
    • 3 tablespoons chopped fresh coriander
    • 1 teaspoon finely chopped garlic
    • 1 teaspoon chopped onion
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 tablespoon vegetable oil
    • 4 tablespoons dark brown soft sugar
    • 250ml water
    • 125ml coconut milk
    • 1 teaspoon crushed chillies
    • 2 tablespoons ketchup
    • 15g butter

    Prep:15min  ›  Cook:30min  ›  Extra time:30min marinating  ›  Ready in:1hr15min 

    1. Place chicken on a plate. Sprinkle on the spring onion, coriander, garlic, onion, salt and pepper. Cover and marinate for 30 minutes.
    2. Heat the vegetable oil in a deep pan over medium heat. Stir in the sugar and cook until the sugar has melted into a nice golden brown syrup. Add the chicken pieces and brown quickly while turning continuously. Cover the pan and let it cook for 2 minutes.
    3. Pour in 250ml water, coconut milk and crushed chillies. Replace the lid and cook over medium heat for 10 minutes. Stir in the ketchup and butter. Continue cooking until chicken is fork tender, 20 to 30 minutes. Taste and season with additional salt and pepper if needed. Serve chicken with the sauce in the pan as a gravy.

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    Reviews in English (217)


    Oh my goodness. We made this for a dinner with friends. It was an absolute success. So tasty we served it with rice and peas and sweet potato wedges.  -  27 Sep 2016


    Sorry to be blunt but it just tasted like burnt sugar. It was eatable but I didn't really enjoy it.  -  23 Mar 2016


    Being Trinidadian myself I can give a bit more imput into this recipe. We make this hugely popular dish very often and it can be done with variations. I have never heard of using coconut milk in stewed chicken that's usually in curries, You can omit the coconut milk for a very lowfat dish and use chicken broth instead. We usually blend (in blender or food processor)our seasonings such as cilantro, green onions, lots of garlic, a little water or vinegar to moisten and preserve spanish thyme and of course hot peppers TO TASTE if you can take it. We marinate like some of the comments said longer, overnight is good. We brown just like the recipe said but even even longer than two minutes don't be afraid to really brown as long as you stir it and it does not burn, however I personally use about two tablespoons of sugar or you can also use a few drops of browning such as Benjamin's which comes in a bottle (it is caramelized sugar) or Gravy Master. As you brown adding a little ketchup and soy sauce then add water(or broth), chopped onions, and diced potatoes which thicken, then simmer for 1/2 hour to forty mins and then add a little cornstarch mixed with water toward the end to thicken. It will have a different flavor from original recipe if you omit the coconut milk. As a variation we also stew beef and pork cubes the same way, just cook longer, very delicious. ( a shot of rum in the marinating meat is great and if you like ginger a little bit of it grated is good too).  -  05 Jul 2008  (Review from Allrecipes US | Canada)

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