Trinidad Stew Chicken Recipe
Trinidad stew chicken is made by caramelizing brown sugar, then cooking seasoned chicken with fresh herbs and aromatics until tender and coated in a rich brown gravy. It’s an everyday Trini favorite that’s just as good with rice as it is with macaroni pie or ground provisions.
Learning how to stew chicken is also one of those basic Trini cooking skills that comes in handy for plenty of other dishes. Once you get the hang of browning the sugar, you’re halfway there.
What is Trinidad stew chicken?
Trinidad stew chicken is seasoned chicken cooked in caramelized sugar until browned, then simmered with water, herbs, and aromatics to make a flavorful gravy. In Trinidad and Tobago, when we talk about “stewing” meat, browning sugar in the pot is usually an important part of the process.
This is different from Jamaican brown stew chicken, which is commonly made using browning sauce rather than caramelizing sugar directly in the pot. For Trini stew chicken, the browned sugar gives the chicken its deep color and distinctive flavor.
We don’t use the word “stew” the same way for every dish, though. For example, stew saltfish skips the browned sugar and is cooked in more of a tomato-based sauce.
How to brown sugar for stew chicken
In Trinidad, you’ll often hear us call this “burning the sugar,” but you don’t actually want the sugar to burn. The sugar is heated in the pot until it melts, bubbles, and turns a deep brown before the seasoned chicken is added.
Watch it closely because once the sugar reaches the right color, it can go from brown to burnt quickly. If it turns black or starts smoking, start over. Burnt sugar will make your stew chicken bitter.
If this is your first time doing it, see my how to brown sugar for stewing guide for a closer look at the process and what the sugar should look like before adding the chicken.
Ingredients you’ll need
You don’t need a long list of ingredients to make a good Trinidad stew chicken. Once the chicken is well seasoned, the key to the dish is getting the sugar properly browned before adding the chicken. The other vegetables and aromatics can be adjusted depending on your taste and how you usually make your stew.
- Chicken: A whole chicken cut into serving-size pieces works well, but you can also use your preferred chicken parts.
- Seasoning: I use green seasoning, scallions, thyme, pimento peppers, salt, and black pepper to season the chicken.
- Brown sugar: This is caramelized in the pot to give the stew chicken its deep brown color and characteristic flavor. I use brown sugar, but white sugar can also be used.
- Hot pepper: Add a whole Scotch bonnet or other hot pepper to the pot for flavor. Keep it whole and be careful not to burst it unless you want the heat. 😂
- Optional aromatics: Tomato, onion, bell pepper, chives, chadon beni, and tomato paste can all be added according to your preference. You don’t need all of them to make stew chicken.
- Oil: This is optional, but a little vegetable or coconut oil can help when browning the sugar. I explain both methods in my how to brown sugar guide.
- Water: Used to simmer the chicken and create the gravy. Add more or less depending on how much gravy you like.
How to make Trinidad stew chicken
- Season the chicken
Clean and prepare the chicken as you normally would. Season with green seasoning, scallions, thyme, pimento peppers, salt, and black pepper. Add any of the optional aromatics you like, then cover and marinate for a few hours or overnight.
- Brown the sugar
Heat a heavy-bottomed large pot over medium heat. Add a little oil if using, then add the brown sugar. Let the sugar melt and bubble until it reaches a deep brown color.
If you’re unsure about the timing, see my how to brown sugar for stewing guide.
- Add the chicken
As soon as the sugar is ready, add the chicken pieces, leaving any excess marinade liquid behind. Stir well to coat the chicken in the caramelized sugar.
Let the chicken cook, stirring occasionally, until the liquid it releases has mostly evaporated and the pieces have developed a deep brown color.
- Add water and simmer
Add the reserved marinade, water, whole hot pepper, and any remaining optional ingredients you’re using. Cover and simmer over medium-low heat for about 20 minutes.
Stir occasionally and add a little more water if the chicken needs additional cooking time or you want more gravy.
- Finish the stew
Continue cooking until the chicken is tender and the gravy has reduced to your preferred consistency. Taste and adjust the salt and black pepper before serving.
What to serve with stewed chicken
Trinidad stew chicken goes with just about anything, which is probably why it shows up on the table so often. Serve it with rice and a couple of sides for Sunday lunch, or keep things simple with ground provisions, dumplings, or even bread.
- Rice: Plain white rice, brown rice, or rice and peas.
- Caribbean sides: Callaloo, stewed lentils, stewed pigeon peas, or coo coo.
- Pies: Macaroni pie or corn pie.
- Ground provisions: Yam, cassava, green fig, or boiled plantain.
- Dumplings: Plain flour dumplings or cassava dumplings.
- Bread: Perfectly acceptable when you just want something to sop up the gravy.
How to store and reheat stew chicken
Let leftover stew chicken cool, then store it in an airtight container in the refrigerator for 3 to 4 days. For longer storage, freeze it in a freezer-safe container for up to 3 months.
To reheat: Warm it gently on the stovetop with a splash of water if the gravy has thickened. You can also reheat individual portions in the microwave until heated through.
What else can you add to stew chicken?
Like plenty of Trini dishes, what goes into a pot of stew chicken can have variations from household to household. Potatoes, peas, and carrots are all additions you may find in Trinidad stew chicken, either on their own or combined with the chicken and gravy.
- Potatoes: Cut them into chunks and add them while the chicken simmers so they cook in the gravy and soak up some of that flavor.
- Pigeon peas: These can be added to the stew for a little more substance. If you’re starting with dried pigeon peas, cook them ahead of time before adding them to the chicken.
- Carrots: Add sliced or chopped carrots while the chicken simmers. They’re also commonly used in other Trini stewed meats, especially stewed oxtail.
Frequently Asked Questions
The sugar probably cooked too long before you added the chicken. If the sugar turns black or starts smoking, it has gone too far. Start the browning process again rather than adding the chicken because burnt sugar can make the whole pot bitter. Unfortunately, once the stew is bitter from burnt sugar, it’s difficult to completely remove that flavor, which is why it’s better to start the sugar over.
If you add too much liquid too soon, the chicken won’t have enough time to pick up the color from the caramelized sugar. Coat the chicken well in the sugar and let the liquid it releases cook down before adding the water.
Yes. You can make Trinidad stew chicken with thighs, drumsticks, wings, or a combination of chicken pieces. Just keep in mind that cooking time can vary depending on the size and type of pieces you’re using.
Yes, but it will give you a different style of stew chicken from this traditional Trinidad version. If you want to try it, see my stew chicken wings with coconut milk recipe.
More meat recipes
Ready to make a pot? If you try this Trinidad stew chicken, leave a comment and rating below and let me know what you added to yours. And don’t forget to tag @thisbagogirl on Instagram so I can see it!
Recipe
Trinidad Stew Chicken
Ingredients
Method
- Season the chicken. Clean and prepare the chicken as you normally would. Season with green seasoning, scallions, thyme, pimento peppers, salt, and black pepper. You can also add any of the optional aromatics you like. Cover and marinate in the refrigerator for a few hours or overnight.
- Heat the pot. Place a heavy-bottomed pot over medium heat. Add the oil, if using.
- Brown the sugar. Add the brown sugar, keeping it mostly toward the center of the pot. Allow it to melt and bubble until it reaches a deep brown color. Do not let the sugar turn black or begin smoking.
- Add the chicken. Immediately add the chicken pieces, leaving excess marinade liquid in the bowl. Stir well to coat the chicken in the caramelized sugar.
- Cook down the chicken. Cook uncovered, stirring occasionally, until the liquid released by the chicken has mostly evaporated and the pieces have developed a deep brown color.
- Add the liquid. Add the reserved marinade, water, whole hot pepper, and any remaining optional ingredients. The liquid should come roughly to the level of the chicken. Add a little more water if needed.
- Simmer. Cover and cook over medium-low heat for about 20 minutes, stirring occasionally. Add a little more water if needed as the chicken cooks.
- Finish the stew. Uncover and continue cooking for about 10 minutes, or until the chicken is cooked through and tender and the gravy has reached your preferred consistency.
- Season and serve. Taste and adjust the salt and black pepper as needed. Serve with rice, ground provisions, dumplings, or your favorite sides.
Nutrition
Notes
- Don’t burn the sugar. Once it turns deep brown and bubbly, add the chicken. If the sugar turns black or begins to smoke, start over, as burnt sugar can make the stew bitter.
- Keep the hot pepper whole. Don’t burst it while the chicken cooks unless you want considerably more heat in the gravy.
- Optional really means optional. Tomato, onion, bell pepper, chives, chadon beni, and tomato paste can be added according to your preference. You don’t need all of them to make stew chicken.
- For more gravy, add a little additional water during cooking. For a thicker gravy, let the stew cook uncovered toward the end until it reduces to your liking.
Recipe Printed From ThisBagoGirl.com
Really simple and great flavors with this. I was worried about burning the sugar but it went well lol
Haha.. glad it worked out. Yes that browning can sometimes be tricky.