Craving a hearty, flavorful meal that transports you straight to the sun-drenched islands of Trinidad? Then look no further! This Stew Chicken Trinidad recipe is a delicious and relatively quick way to enjoy authentic Caribbean flavors in your own kitchen. It's perfect for a weeknight dinner, a weekend gathering, or simply satisfying your craving for comforting, homemade cooking. This easy recipe is packed with vibrant spices and tender chicken, making it a true culinary delight. Get ready to experience a taste of paradise!
Ingredients:
- 2 lbs bone-in, skin-on chicken thighs, cut into 1-inch pieces (for richer flavor)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 scotch bonnet pepper, seeded and minced (or less, to taste - adjust for spice preference)
- 1 inch ginger, grated
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup chicken broth
- 1/2 cup chopped cilantro
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 tbsp all-purpose flour
- 1 tsp ground thyme
- 1 tsp ground cumin
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- Salt and black pepper to taste
- 2 tbsp lime juice (optional, adds a bright finish)
- Cooked rice or dumplings, for serving
Instructions:
Step 1: Preparing the Chicken
Pat the chicken pieces dry with paper towels. Season generously with salt, black pepper, thyme, cumin, allspice, and nutmeg. This step helps the spices adhere better and enhances the overall flavor.
Step 2: Sautéing Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell peppers and sauté until softened, about 5-7 minutes. Stir in the garlic, ginger, and scotch bonnet pepper (adjust the amount based on your spice tolerance), and cook for another minute until fragrant.
Step 3: Browning the Chicken
Add the chicken pieces to the pot and cook until browned on all sides. This step adds depth of flavor and helps to create a richer sauce. Work in batches if necessary to avoid overcrowding the pot.
Step 4: Simmering the Stew
Stir in the tomato paste and cook for 1 minute. Add the diced tomatoes (undrained), chicken broth, and flour. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 45 minutes, or until the chicken is cooked through and tender. Stir occasionally.
Step 5: Finishing Touches
Stir in the chopped cilantro and lime juice (if using). Taste and adjust seasoning as needed. This is a great time to add a pinch more salt, pepper, or any of your favorite spices.
Cooking Tips for the Best Stew Chicken:
- For extra flavor, marinate the chicken in the spices for at least 30 minutes before cooking.
- Don't overcrowd the pot when browning the chicken; this will lower the temperature and result in steaming instead of browning.
- If the stew becomes too thick, add a little more chicken broth or water.
- Feel free to add other vegetables, such as carrots, potatoes, or peas, to the stew.
Variations:
- Spicy: Increase the amount of scotch bonnet pepper or add a few slices of habanero pepper for extra heat.
- Mild: Omit the scotch bonnet pepper entirely or use a milder chili pepper like a jalapeño.
- Vegetarian: Substitute the chicken with firm tofu or mushrooms for a vegetarian version.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: Approximately 30-40g Fat: Approximately 15-20g Carbohydrates: Approximately 15-20g
This hearty and flavorful Stew Chicken Trinidad recipe is sure to become a new family favorite. Enjoy this taste of the Caribbean, and don’t hesitate to experiment with different spices and vegetables to create your own unique version. Serve it with some fluffy white rice, crusty bread, or dumplings for a truly satisfying meal. Happy cooking!