Are you looking for a flavor-packed chicken recipe that requires little-to-no preparation? Look no further than this mouth-watering Trini stewed chicken with pigeon peas!
This recipe is perfect for those times when you want a delicious meal on the table without spending hours in the kitchen. Made with simple ingredients like chicken, green seasoning, onion, garlic, scallions, thyme, and pigeon peas, this dish is bursting with flavor and is sure to satisfy your taste buds.
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 green seasoning, salt and black pepper. Marinate overnight. This step is 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, culantro(bandhania), hot pepper, thyme, peas and cook a couple of mins more while stirring.
Cover and cook for 35-40 minutes over medium-low heat (chicken will release its juices), stirring occasionally-every 5-10 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" and cook an additional 5 mins until the sauce has thickened.
Taste and add more salt and pepper if required. For this dish, I added a total of two teaspoons of Himalayan salt but amounts may vary depending on the type of salt used.