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Trinidad Stewed Chicken

A community recipe by

Not tested or verified by

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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.


Serves: 6

  • 10 chicken pieces
  • 4 cloves garlic
  • fresh gingerroot
  • 2 teaspoons seasoning (Caribbean green seasoning or Creole seasoning)
  • 1 large chopped coarsely onion
  • soy sauce
  • worcestershire sauce
  • 3 tablespoons vegetable oil
  • 2 tablespoons brown sugar
  • 250 millilitres chicken broth (low-sodium)
  • 1 chicken broth cube
  • 2 tablespoons coconut milk
  • salt (to taste)
  • cilantro (a few leaves - to garnish)


Trinidad Stewed Chicken is a community recipe submitted by chan-can-cook and has not been tested by so we are not able to answer questions regarding this recipe.

  • 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.
  • To prepare: Pour oil in a large pot, and place on high heat. Add brown sugar to the oil, spreading it evenly without mixing
  • 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.
  • 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.
  • After the chicken is browned, add the remaining seasoning to the pot, turn the heat to medium. Add chicken broth and stir. Add coconut milk and stir. Crumble bouillon cube over the entire mixture, and stir, adding salt to taste.
  • 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.
  • Garnish with coriander leaves and serve. Enjoy!
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