This warm and inviting stew has a nice balance of sweet, savoury and umami. It is easy to make and it can be made in a crockpot – SEE NOTES.
Trinidadian Chicken Stew
What makes this stew unique is sautéeing the chicken with brown sugar. It has a sweet flavour, yet the lime and fish sauce give it excellent umami.
Servings 6 servings
Ingredients
- 4 Chicken thighs, boneless/skinless, cut into 1.5" dice
- 1 Tbl olive oil
- 2 Tbl brown sugar
- 1 Tbl molasses to help the brown sugar cook better
- 2 Tbl butter
- 3 cloves garlic, minced
- 1 small white onion, diced about 2/3 cup
- 1 Tbl ginger paste or 1" of fresh ginger, grated
- 1 tsp thyme fresh or dry
- 1/2 tsp red pepper flake
- 2 Tbl ketchup
- 1 cup carrots, sliced
- 1 cup potatoes, 1/2" dice
- 1 small can coconut cream sometimes called milk, NOT water
- 1 14oz can diced tomatoes, drained
- 1 cup chicken stock +/- to your preference
- 1 Tbl fish sauce optional, but I like the umami it gives to the dish
- S/P to taste
- 1 lime, zest and juice you can serve wedges as garnish
- scallions, thinly sliced on bias garnish
- fresh cilantro, rough chop garnish
Instructions
- Season the chicken with S/P after you dice it up.
- In a heavy pot or dutch oven, cook the butter, brown sugar, molasses and oil over med hi heat until the sugar dissolves into a syrup. Then add chicken and sauté until nicely browned.
- Add garlic, onion, ginger, thyme, pepper flakes, ketchup, lime zest, fish sauce, carrots and potatoes and cook for about 5 minutes until the onion is softened. If it starts to stick or get too brown, add a little stock.
- Once the onions are soft, add tomatoes, coconut cream and as much stock as you like. Bring to a boil, then reduce to a simmer for about half an hour, until the potatoes and carrots are cooked through.
- When done, take off the heat and add the lime juice. Adjust S/P.
- Serve with scallions and cilantro on top and a lime wedge.
Notes
You can serve this with rice if you want it to be a heartier meal.
Tostones (fried ripe plantains) would be great with this as well.
To make in a crockpot: simply sauté the chicken in the syrup (first five ingredients), then add all the rest (except lime juice and garnish) to a crockpot and cook on HI for 4-5 hrs until the potatoes and carrots are done. Add lime juice at the end to avoid bitterness.
Yes, the drooling-buds within my hungry mouth did in fact get over-hyperactive at the reading of this blog post. My gawd, I need that stew. Your use of spices & such is impressive.
Thank you, m’am. I do loves me some chicken recipes! :)