I grew up eating Trinidadian stew chicken, since both my mom and dad were born and raised in Trinidad & Tobago. This is one of the quintessential homecooked meals of Trinidad, and I have only the fondest memories associated with it (like the lovely aromas that would permeate our entire household, whenever my mom would make it). To this day, it remains my favourite homecooked Trinidadian dish!
It’s sad to say, but in all these years of blogging, I haven’t once shared a Trinidadian dish. Why? Sounds silly, but it’s not that easy to make many of the best Caribbean dishes look photogenic (I’m not exactly thrilled with the photos for this blog post, but I’ve decided to share anyway).
Believe me, West Indian dishes smell and taste AMAZING. But many things are saucy in nature, and a lot of the food is brown, yellow, orange in colour… Am I digging myself enough of a hole already? I’ll just stop here. To my Caribbean family and friends reading this, please don’t lambaste me!
In my opinion, the best way to prepare Trinidadian stew is with chicken – specifically dark meat. It should be cooked low and slow, so the meat practically falls off the bone! Any attempt to make Trini stew chicken with breast meat always turns out dry. You could theoretically make it with beef or pork, but also not as good. If you do opt to make Trini stew beef, please do cook it low and slow and don’t commit the 2 cardinal sins: cutting the beef into pieces that are too small and buying the wrong cut of beef. Stew beef should melt in your mouth. Hence, larger pieces of a cut of beef that has a lot of connective tissue will work best (think chuck, not top sirloin). But, I digress. This is about chicken.
In my Trini stew chicken, I like to add red kidney beans for added protein, texture, and flavour!
Fun fact: ‘burned’ sugar forms the base of any Trini stew. Sugar is cooked in oil on high heat, almost to the point of burning, before the meat is added. This causes a beautiful caramelization of the sugar and browning of the meat (no further browning agents are required).
Almost as important as the method of cooking the stew is how you season the meat. West Indians use a special green seasoning, which the chicken should be marinated in for at least 2 hours or overnight, if possible. It’s an everything but the kitchen sink kind of marinade that includes fresh herbs (culantro, cilantro, chives), aromatics, and peppers (traditionally habanero, but you could use red chilis, jalapeños or whatever else you have). I don’t share a recipe for green seasoning in this post, but if you Google, you can find thousands. Another trick I learned from my mom is to throw 1-2 oz. of rum into the marinade. It’s said to help the seasoning penetrate, and the added aromatics and flavour of the rum complement the stew chicken.
Last thing I want to mention is you may see/hear many different variations of the name of this dish – Trini Stew Chicken, Trini Stewed Chicken, Trinidadian Stewed Chicken. It’s all the same. The only thing that is not appropriate is to call it “chicken stew”. That’s a whole ‘nother story!
Without further ado, here is the recipe.