Trinidadian chicken is a sweet and flavorful take on stewed chicken. The chicken is marinated, coated with a bubbly sweet sauce, and combined with fresh herbs, tomatoes, ginger, and a little heat from some red pepper flakes. It it so deliciously satisfying, you won’t be able to stop eating it!
4 lbs of chicken, sectioned off
4 green onions
4 cloves of garlic
1 tbsp parsley (fresh)
3/4 C brown sugar
2 tbsp oil
2 roma tomatoes, diced
1 tsp ginger, grated
1/2 yellow onion, diced
green onions, cut in 2 inch pieces
1 tbsp ketchup
salt + pepper
juice of 1 lime
1 C chicken broth, divided into 1/2 C + 1/2 C
1/2 C water
1/2 C coconut cream
3 C water
2 C white jasmine rice
pinch of salt
juice of 1/2 a lime
To make the marinade: Add the ingredients for the marinade (green onions, garlic, shallots parsley, and vegetable oil) to the blender. Pulse till smooth. Pour over chicken and let marinate for as long as possible, don’t exceed 24 hours.
Heat up 2 tbsp of oil, on medium heat, in a large heavy bottom pot. Add the brown sugar. Stir till all the sugar is melted and starts to bubble. Make sure your heat isn’t too high or you will burn the sugar!
Add chicken pieces in a single layer to the pot. Keep stirring till each piece of chicken is coated with the sugar mixture.
Add the tomatoes, yellow onion, green onion, ketchup, salt, pepper, and lime juice.
stir in the chicken broth and water. Simmer for 20 mins. It should reduce by half.
Add 1/2 C more chicken broth and cover. Simmer for 20 more minutes
To make the rice: add the water, coconut cream, and rice to a pot, bring to a simmer and cook for 20 mins or until fluffy. Add the salt and lime juice upon completion.
5 bone in chicken breast usually = 4 pounds of chicken
You can also make the coconut rice in a rice cooker. Add the coconut cream, water, and rice. Season with lime juice and salt at the end.