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Trinidad Stew Chicken is a ubiquitous meat dish that can be eaten at any time of the day. This chicken dish is similar to a Fricassee or Adobo because it simmers in its juices to cook. However, Trini Stew Chicken is first seared in a caramelized sugar syrup or browning, giving its iconic dark brown color and savory-sweet taste. In Trinidad, it is common to see stew chicken served with our favorite Roti, Macaroni Pie, or a simple portion of rice with lots of gravy! This Stew Chicken recipe is a great way to change your regular chicken routine that the family will enjoy.
- 1 Whole Chicken, cut up
- 2 tablespoons Green Seasoning
- 1/4 cup Brown Sugar
- 3 tablespoons Coconut Oil
- 1 tablespoon Browning Sauce
- 2 Yukon gold Potatos chopped, (bite-size pieces)
- 1 large Carrot, chopped (bite-size pieces)
- Salt & Black Pepper to taste
- Water for cooking
- 1 teaspoon Cornstarch or Arrowroot Starch
Watch as the sugar starts to melt with the oil and become a dark brown caramel color.
Once the bubbles of the caramel start to create a foam, carefully add the chicken in, flipping it over using tongs to sear the tops and bottoms of the meat to give it that dark brown caramel color.
After searing the chicken, add the potatoes and carrots, and water until everything is fully submerged.
Cook on medium heat for 30-45 minutes until the chicken is thoroughly cooked, the vegetables are tender, and there is a nice gravy.
If you prefer a thick gravy, dissolve the one teaspoon of starch in a glass with 4 ounces of water. Stir into the pot and cook for 5-10 minutes or until the gravy has thickened.
Once the chicken and vegetables are properly cooked, remove from the heat and cool for 10-15 minutes.
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