A delicious traditional Trini Stewed Chicken with Potatoes for added flavor and a delightful sauce! Seasoned with traditional green seasoning and other aromatics to maximize the flavor.
Stewed chicken is a Sunday lunch staple and one of the simplest chicken dishes in Trinidad. For Sunday lunch, Trini stewed chicken can be served with callaloo, macaroni pie, potato salad and a green salad. Today we are changing up the combination to help you think outside the box.
Here is my original stewed chicken recipe which is just as good, however in this version – Stewed Chicken with Potatoes – I pre-season the chicken, placed it in the freezer in a resealable bag and took it out and thawed it prior to cooking. As I mentioned in the video, I usually buy a large quantity of chicken, clean, rinse, drain, season, divide and place in the freezer for lazy day cooks.
Ingredients you Will Need:
To Season Ahead
• 3.6 lbs chicken
• 3 tbs green seasoning
• 1 tbs salt
• 1 tsp freshly ground black pepper
To Cook
• 2 tbs oil
• 4 tbs brown sugar
• 1/2 large onion
• 4 cloves garlic, minced
• 2 scallions, chopped
• 2 plum tomatoes
• hot pepper
• 2 tbs ketchup, optional
• thyme
• 1 lb potatoes (after peeling), 1-2 inch pieces
• Salt and Pepper, to taste
Cook this delicious recipe in 5 Easy Steps:
- Cut up, Rinse And Drain Chicken
- Season and Marinate
- Make Browning- Brown Sugar
- Add Chicken and Aromatics
- Add Potatoes and Cook until Everything is fully cooked and sauce has thickened
Detailed Directions For Stewed Chicken with Potatoes–also see the printable recipe card below:
1. Wash chicken with the juice of one lemon, lime or vinegar and water. Remove slime, excess skin and fat. Wash a second time with plain water. Drain well.
2. Season chicken with 3 tbs green seasoning, salt and black pepper. Marinate overnight-optional.
3. In a large Dutch oven over medium heat, add oil. When hot but not smoking add brown sugar and allow it to bubble, froth, expand and darken. Do not allow it to smoke and get black. If this happens you have to start over!
4. Add chicken and listen to it sing in the pot. Immediately raise heat to high and stir continuously to coat with the brown sugar, about 3 minutes. Add chopped onion, garlic, tomato, scallions, hot pepper, ketchup, thyme and cook a couple of mins seconds more while stirring. If using, potatoes and/or peas/beans, stir in now.
5. Cover and cook for 20-30 minutes, covered, over medium low heat (chicken will release its juices), stirring occasionally-every 5 minutes. If the chicken releases a lot of water and it is fully cooked, you do not need to add additional water, just cook until the sauce has thickened. However, add 1-2 cups of water, more if you like lots of “sauce”.
6. Cover and cook an additional 10 minutes or until the chicken is fully cooked and tender (but not shredding), stirring gently once or twice, and the sauce has thickened to your desired consistency. Taste and add more salt and pepper if required.
7. 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 used or whether you added potatoes/peas.
How to Serve Trini Stewed Chicken with Potatoes?
As seen on my most recent You Tube Video, this delightful Trini Stewed Chicken with potatoes was served with curry cabbage and dhalpuri.
You can also serve with plain freshly steamed jasmine rice or dhal and rice, sada roti, paratha or dosti roti. Other side dishes you can enjoy with stewed chicken include stewed red beans, stewed lentils, curry aloo or pumpkin talkarie.
OTHER RECIPES YOU MAY ALSO LOVE:
Trini Curry Stew Pork with Peas
Trinidadian Stewed Red Beans
Simple Stewed Chicken using less sugar
My Traditional and Original Stewed Chicken Recipe
Stewed Chicken with Potatoes
Ingredients
Season Ahead
- 3.6 lbs chicken
- 3 tbs green seasoning
- 1 tbs salt
- 1 tsp freshly ground black pepper
Cook
- 2 tbs oil
- 4 tbs brown sugar
- 1/2 large onion
- 4 cloves garlic minced
- 2 scallions chopped
- 2 plum tomatoes
- hot pepper
- 2 tbs ketchup optional
- thyme
- 1 lb potatoes after peeling, 1-2 inch pieces
- Salt and Pepper to taste
Instructions
- Wash chicken with the juice of one lemon, lime or vinegar and water. Remove slime, excess skin and fat. Wash a second time with plain water. Drain well.
- Season chicken with 3 tbs green seasoning, salt and black pepper. Marinate overnight-optional.
- In a large Dutch oven over medium heat, add oil. When hot but not smoking add brown sugar and allow it to bubble, froth, expand and darken. Do not allow it to smoke and get black. If this happens you have to start over!
- Add chicken and listen to it sing in the pot. Immediately raise heat to high and stir continuously to coat with the brown sugar, about 3 minutes. Add chopped onion, garlic, tomato, scallions, hot pepper, ketchup, thyme and cook a couple of mins seconds more while stirring. If using, potatoes and/or peas/beans, stir in now.
- Cover and cook for 20-30 minutes, covered, over medium low heat (chicken will release its juices), stirring occasionally-every 5 minutes. If the chicken releases a lot of water and it is fully cooked, you do not need to add additional water, just cook until the sauce has thickened. However, add 1-2 cups of water, more if you like lots of "sauce".
