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TRINIDAD STEWED CHICKEN

Don't let the 'stew' fool you - this isn't your typical soup-like stuff you find nestled in a bread bowl! This is a yummy alternative - a dish that has its roots on the twin-isle republic Trinidad & Tobago. Usually served hot over a bed of rice, accompanied with a quick cucumber/tomato/watercress salad.

Recipe posted by

Ingredients

  • About 10 pieces of chicken
  • 3 - 4 cloves of garlic
  • Fresh ginger (I use one about the size of a large clove of garlic)
  • 2 tbsp of your favourite seasoning (if you’re from the Caribbean, use “green seasoning” – if not, use any brand of Creole seasoning, such as Lawry's/Goya Sazon Powder/Emeril Lagassi etc.)
  • 1 large onion, chopped coarsely
  • Soy sauce
  • Worcestershire sauce
  • 3 tbsp Vegetable oil
  • 2 tbsp Brown sugar
  • 1 cup low-sodium chicken stock
  • 1 chicken-flavoured bouillon cube
  • 2 tbsp Coconut Milk
  • Salt to taste
  • A few leaves of fresh coriander to garnish

Method

Serves: 6

  1. For the marinade: Clean chicken, removing any excess fat. Grate garlic and ginger into the chicken. Add onions. Add seasoning to taste. Add enough soy sauce and Worcestershire sauce to fully coat chicken pieces. Mix well, and let stand for 10 minutes.
  2. To prepare: Pour oil in a large pot, and place on high heat. Add brown sugar to the oil, spreading it evenly without mixing
  3. Leave on high heat until the sugar starts to turn dark brown, almost black, and starts to bubble – your signal that you’re ready to add the chicken. Depending on your stove, it will only take a couple of minutes for this to occur.
  4. SLOWLY add the chicken pieces to the oil, one by one. WARNING: THE OIL WILL SPATTER, so be careful, so now would be the time to get your little ones away from the stove! Once you’ve got all the pieces in, let the sugar “brown” your chicken, stirring occasionally, to ensure that the pieces don’t stick.
  5. After the chicken is browned, add the remaining seasoning to the pot, turn the heat to medium. Add chicken stock and stir. Add coconut milk and stir. Crumble bouillon cube over the entire mixture, and stir, adding salt to taste.
  6. Cover the pot, and let simmer until the chicken is cooked, about 30 minutes. Feel free to add a little water if the liquid recedes too quickly during cooking.
  7. Garnish with coriander leaves and serve. Enjoy!

Please note:

While all of Nigella 's recipes are of course tested extensively, nigella.com do not test any of the community recipes, so cannot verify the results or answer queries concerning them.

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