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Trinidad Stewed Chicken Recipe

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This recipe for Trinidad Stewed Chicken, by , is from Sukhi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sukhi Randhawa

Category:
Category:

Ingredients:  
Ingredients:  
4 pounds chicken, cut into 2 inch pieces
1 tablespoon olive oil
2 tablespoons brown sugar
1 cup chopped scallion (white and green parts) (about 4-6)
Ĺ cup chopped onion ( I use sweet onion)
4 large cloves garlic, grated or minced
1 medium tomato, chopped
1 tablespoon grated ginger
1 tablespoon ketchup
4 sprigs thyme
Fresh pimento or habanero pepper, to taste (optional)
Salt and black pepper (1 teaspoon)
Optional ingredients: 1-2 potatoes or 1 cup cooked peas or beans and/or sliced carrots. Chopped culantro or cilantro can also be added for flavor.

Directions:
Directions:
Wash chicken with the juice of one lemon, lime or vinegar and water, rubbing to remove slime, also remove excess skin, fat. Wash a second time with plain water. Drain well.

Wash and chop scallions, tomatoes, peel and chop onion, grate ginger and garlic, cut pimento or habanero if using.

In a large pot over medium heat, add oil. When hot but not smoking add sugar and allow it to bubble, froth and darken [Do not allow it to smoke and get black.]

Add chicken and listen to it sing in the pot! Immediately raise heat to high and stir continuously to coat with the brown sugar 1-2 minutes.

Add scallion, onion, garlic, tomato, ginger, thyme, pimento pepper, hot pepper-if using, salt and black pepper, ketchup and cook 1-2 minutes more while stirring.
Cook for 15-20 minutes, uncovered, over high heat (chicken will relinquish itís juices), stirring occasionally-every 5 minutes, until liquid has evaporated.

After liquid has evaporated, continue to cook for a few seconds to allow flavors to develop, stirring continuously to prevent sticking.

Add one cup of water, more if you like lots of "sauce". Cover and cook an additional 10-15 minutes until the chicken is fully cooked and tender (but not shredding), turning gently once or twice, and the sauce has thickened to your desired consistency.

Taste and add more salt and pepper if required. [For this dish I added a total of two teaspoons Himalayan salt but amounts may vary depending on the type of salt you use...]

 

 

 

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