Stewed Chicken with Macaroni: succulent bone-in chicken is simmered in a rich and aromatic browning, infused with vibrant Caribbean seasonings, and finished off with boiled macaroni(pasta)!
Here’s a childhood favorite that was forgotten over the years, a mouthwatering Trini stewed chicken with macaroni and veggies. A friend recently reminded me of this meal, and it took a while to recall how much I enjoyed it as a child. My sister vividly remembers it and makes it frequently for her kids.
I made Trini Stewed chicken with macaroni and veggies last week, and my family enjoyed it so much that there were hardly any leftovers for the next day.
In this recipe, tender, succulent bone-in chicken is simmered in a rich and aromatic stew, infused with vibrant Caribbean seasonings. It’s a celebration of flavors dancing harmoniously together. To take this dish to the next level, we’re finishing off with pre-cooked macaroni to make it a delicious one-pot meal. No need for rice or stewed beans or callaloo on the side.
The secret to achieving the utmost deliciousness lies in letting the chicken marinate in a fragrant blend of herbs before gently stewing it to perfection. Trust me, your kitchen will be filled with irresistible aromas!
Imagine the moment when you take that first bite—a burst of flavors and textures that will transport you straight to the Caribbean beaches. It’s comfort food at its finest, bringing warmth and joy to your plate and home.
A little note on substitution:
My mom adds peas and carrots or mixed veggies to her stewed chicken with macaroni instead of chopped veggies, but I know my kids will not enjoy that. Feel free to add whatever veggies you like.
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Other Recipes You Will Love:
Trini Chinese Style Fried Chicken
Saltfish with Veggies and Flour Dumplings
STEWED CHICKEN WITH MACARONI AND VEGGIES
Ingredients
TO SEASON
- 3 lbs chicken pieces
- 4 tbs green seasoning
- 1 tbs minced garlic
- 1 plum tomato
- 2 pimento peppers and or hot pepper chopped, optional
- 2 scallions chopped,
- 4 thyme sprigs
- 1 tbs fresh oregano chopped, optional
- 1 tbs salt or to taste
- 1 tsp freshly ground black pepper
TO COOK
- 3 tbsp oil
- 4-6 tbs brown sugar
- 1 pack macaroni or any pasta
- 1 red, yellow, orange, bell pepper julienned
- 2 scallions chopped,
- 2 pimentos chopped
- 1 carrot julienned
Instructions
- Clean chicken removing any feathers or excess skin. Rinse with the juice of a lemon and water. Drain, place in a large bowl and set aside while you prep the other ingredients.
- Season chicken with green seasoning, minced garlic, tomato, peppers(if using), scallions, thyme, oregano, salt and black pepper. Marinate for a minimum of 30 mins or overnight in the refrigerator.
- When ready to cook, heat oil in a medium pot over medium heat. Add brown sugar and allow it to bubble, froth, expand and darken. It takes about 5 mins so be patient. If it turns black to have to start back so keep a close eye on it.
- Add seasoned chicken, raise heat to high and stir well to combine with the browning.
- Cover and cook for 25 mins, stirring every ten minutes. The chicken should release and cook in its own juices.
- Meanwhile, boil pasta until al dente and drain. I do not add the pasta to cook directly in the same pot because I am afraid that the pasta will absorb the watery flavor from all that liquid that needs to be added to cook it. Therefore, I allow the sauce to thicken first, then add in the pasta. The pasta gets coated with the already flavorful gravy. However, feel free to do what you feel comfortable with.
- After 25-30 minutes, when the chicken is fully cooked, add in pasta bell peppers, scallions, pimentos, carrots (or your favorite veggies) and allow it to cook for 5 minutes to absorb the flavor. The pasta should not overcook and become mushy.
