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Trinidad Stew Chicken Recipe - A Comforting Caribbean Classic

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2.5–3 pounds chicken (bone-in thighs and drumsticks preferred), cut into medium pieces
  • 1 lime or lemon (for washing chicken, optional but traditional)
  • 2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon black pepper
  • 1 tablespoon soy sauce (optional, for depth and color)
  • 1–2 tablespoons green seasoning (store-bought or homemade; see notes)
  • 4 cloves garlic, minced
  • 1 medium onion, diced
  • 2 scallions, chopped
  • 4–5 sprigs fresh thyme (or 1 teaspoon dried)
  • 1 pimento pepper or 1/2 Scotch bonnet (seeds removed for less heat), finely chopped
  • 1 medium tomato, chopped (or 1/2 cup canned diced tomatoes)
  • 1 sweet bell pepper, sliced (optional)
  • 2 tablespoons brown sugar (for browning)
  • 2 tablespoons neutral oil (canola, vegetable, or coconut oil)
  • 1/2 teaspoon all-purpose seasoning or paprika (optional)
  • 1 tablespoon ketchup (optional; adds body and slight sweetness)
  • 2 cups water or low-sodium chicken stock
  • Fresh parsley or cilantro for garnish (optional)
  • Cooked rice, macaroni pie, or roti for serving

Method
 

  1. Prep the chicken: Rinse the chicken with water. If using lime, rub the pieces with lime, rinse, and pat dry. Trim excess fat and skin, but keep some for flavor.
  2. Season generously: In a large bowl, add chicken, salt, black pepper, green seasoning, minced garlic, soy sauce (if using), thyme, and scallions. Mix well to coat every piece. Cover and marinate for at least 30 minutes, or up to overnight in the fridge.
  3. Set up your aromatics: Dice the onion, tomato, bell pepper (if using), and chop the pimento or Scotch bonnet. Keep them ready by the stove.
  4. Make the browning: Heat a heavy pot over medium heat. Add oil and brown sugar. Let the sugar melt and bubble until it turns dark amber—almost chocolate brown—about 3–5 minutes. Do not walk away. If it smells burnt, start over.
  5. Brown the chicken: Add the chicken pieces to the pot in a single layer. Stir to coat in the caramel. Let them sear for 5–7 minutes, turning occasionally to color all sides. Keep the marinade juices in the bowl for later.
  6. Build the base: Add onion, pimento/Scotch bonnet, and tomato to the pot. Cook 3–4 minutes, stirring, until the onions soften and the pot smells fragrant. Add any remaining marinade, plus bell pepper, paprika or all-purpose seasoning (if using), and ketchup.
  7. Simmer: Pour in 1.5 to 2 cups of water or stock, just enough to come about three-quarters up the chicken. Bring to a simmer, reduce heat to low, cover, and cook for 25–30 minutes, stirring occasionally.
  8. Reduce the sauce: Remove the lid and let the stew simmer another 8–10 minutes to thicken. The sauce should be glossy and coat the back of a spoon. Taste and adjust salt, pepper, or heat.
  9. Finish and serve: Discard thyme stems. Garnish with chopped parsley or cilantro if you like. Serve hot with white rice, coconut rice, fried plantains, or macaroni pie.