
I love this dish! It’s straight from my wonderful home of Trinidad, and always comforts me when I am a bit homesick. It’s nice when served piping hot over white or brown rice. This recipe I am sharing is from caribbeanpot.com and although I’ve learned how to tweak it to my liking and taste, you can’t go wrong with this one!!
4-5 lbs chicken – cubed into serving size pieces
3/4 teaspoon salt
1 teaspoon worcestershire sauce
1 tablespoon ketchup
2 cloves of garlic – thinly sliced or crushed
1 teaspoon fresh ginger – crushed/sliced
2 tablespoon vegetable oil (one that can withstand high heat)
1 medium onion – chopped
1 medium tomato – chopped
1 tablespoon brown sugar
1 1/2 cups water
1/4 teaspoon black pepper
1/4 hot pepper (only if you like your food spicy)
1 green onion or chive (scallion) – chopped
2 sprigs of fresh thyme (1 teaspoon dried)
1 lime or lemon or 3 tablespoons of vinegar
1 small shallot
First I wash and rinse my chicken removing all fat and skin. A tradition we have is to squeeze lime over the chicken to cut that awful raw chicken scent. I season my chicken with all of the ingredients except for the sugar, oil and water. Marinate for at least 2 hours.
Next I brown my chicken with brown sugar. I found a great way to explain this step without confusing you!! As we’ve done with other “stew” recipes, it’s now time to brown the meat and not only give it a rich brown colour, but give it it’s truly unique taste. On a medium to high heat, put the oil in a heavy and deep pan to heat.
Then add the sugar.

Move it around until it starts going liquid.Please have the seasoned meat very close and I recommend you use a long handle spoon to avoid getting burn by the splattering oil when you add the seasoned meat. This is all about timing… if the sugar is “burned” it will give it a bit of a bitter taste. What you’re looking for is small bubbles, which will then start going a bit frothy and go from light to golden/dark brown (see pics below).

As soon as you see this happens (refer to pic) start adding the seasoned chicken a few pieces at a time. Remember to stir constantly to ensure all the pieces gets coated evenly.

After you’ve added all the seasoned meat to the pot, turn down the heat to medium/low, cover and allow to simmer for about 15 minutes. You’ll notice that it will spring some of it’s own natural juices. While this cooks, add the 1 1/2 cups of water to the bowl you had the chicken marinating in. Swish it around to pick up any of the marinade that may be stuck to the bowl. We’ll be using this shortly. Remember to stir the pot every 5 minutes or so.
After about 15 minutes, remove the lid and turn up the heat as it’s time to cook-off all the liquid in the pot and to give the chicken it’s final “brown” colour. This can take about 5 minutes and it’s important that you stir constantly so it does stick to the bottom of the pot. When all the liquid is gone, add the water we’ve had sitting in the bowl. Stir and cook on medium heat for another 20-25 minutes (depending on how thick your pieces of chicken is).

So if after cooking for 2o minutes I find it a bit too runny, I remove the lid and turn up the heat to get it to the consistency I like (basically you’re reducing the liquid by about 75%). Remember to check for salt at the end, in the event you’d like to add a bit more.

Once you get the hang of all the steps, this will be a breeze for you. I’ve been cooking this since I was a little girl so I adjust the recipe as I like. Try this out – I promise you won’t be disappointed!!