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Trinidad Stew Chicken Recipe by CampingForFoodies features a blue camping plate filled with white rice that is topped with deep brown stewed chicken, carrots and potatoes in a thick sauce. A green lime wedge rests on the side while a hand sprinkles bright green cilantro over the plate. A Dutch oven in the background contains more stewed chicken with the handle of a ladle resting on the edge of the pot.

Trinidad Stew Chicken Recipe

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Author: Kim Hanna
Camping For Foodies Soups, Stews & Chili Recipes: This Trinidad Stew Chicken Recipe is packed with fresh veggies and amazing flavors.
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Ingredients

  • 1/4 cup vegetable oil
  • 2 tablespoons dark brown sugar
  • 2 pounds boneless skinless chicken breasts cut into 2 inch pieces
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper

Spices, Vegetables & Milk

  • 1/4 teaspoon dried ginger
  • 2 teaspoons dried thyme
  • 1 (14.5 oz) can diced tomatoes undrained
  • 1 bunch cilantro chopped (reserve 2 tablespoons for garnish)
  • 1 jalapeno pepper (see Note 1) minced
  • 1 bunch green onions chopped
  • 2 garlic cloves minced
  • 3 carrots peeled and cut into 1/2-inch coins
  • 3 medium gold or red potatoes about 1 pound, peeled and cut into 2-inch pieces
  • 1 (13.5 oz) can coconut milk

Optional Ingredients For Serving & Garnish

  • 4 servings of cooked white rice or Jamaican rice
  • 1 lime sliced into 4 wedges, optional for serving
  • 2 tablespoons reserved cilantro for garnish

Instructions

  • In a 12-inch (standard depth 6 quart) Dutch oven or deep pot with tight-fitting lid, heat the oil over medium-high heat of a camp stove or over campfire coals.
  • Add the sugar to the hot oil and cook, stirring continually, until it reaches a dark brown color, about 2-3 minutes. The texture will look like you're making candy, it will get bubbly and begin to thicken. Don't stop stirring and don't let it burn. (Watch my VIDEO to see the correct consistency of the caramelized sugar.)
  • Season chicken pieces with salt and pepper, then, add the seasoned chicken to the pot with the caramelized sugar.
  • Cook, stirring frequently until the chicken is browned, about 5 minutes.
  • Add the spices, vegetables and milk to the pot. (Reserve a little cilantro for serving.)
  • Cover pot and simmer until the browned chicken pieces are cooked through and the vegetables are tender, about 40-45 minutes. (You may have to reduce to low or medium heat to maintain the proper temperature, you want it to simmer, not boil.)
  • You want to develop a rich brown stew gravy that will have a thick liquid texture with a reddish-brown color.
  • Serve over rice, top with reserved cilantro and season with additional salt and pepper, to taste. Spritz with juice of lime wedge, if desired.

Notes

  1. Substitute a scotch bonnet pepper for a really spicy dish or bell peppers (red or green) for a milder flavor.
 

Nutrition Information

Serving: 1g | Calories: 532kcal | Carbohydrates: 36g | Protein: 52g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 890mg | Potassium: 1584mg | Fiber: 5g | Sugar: 10g | Vitamin A: 7844IU | Vitamin C: 41mg | Calcium: 71mg | Iron: 3mg