Trinidadian Chicken Stew Recipe

Name: Trinidadian Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil; 2 tablespoons dark brown sugar; 2 skinless and boneless chicken breasts, halved; 4 small skinless, bone-in chicken thighs; 1 tablespoon finely grated fresh ginger; 1 teaspoon kosher salt, plus more for seasoning; 1/2 teaspoon freshly ground black pepper, plus more for seasoning; 4 whole peeled canned tomatoes; 2 tablespoons chopped fresh thyme leaves; 1/4 cup chopped fresh flat-leaf parsley; 3 carrots, peeled and cut into 2-inch pieces; 3 medium Yukon gold potatoes (about 1 pound), peeled and cut into 2-inch pieces; 1 1/2 cups water

Servings: persons

1/4 cup vegetable oil
2 tablespoons dark brown sugar
2 skinless and boneless chicken breasts, halved
4 small skinless, bone-in chicken thighs
1 tablespoon finely grated fresh ginger
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
4 whole peeled canned tomatoes
2 tablespoons chopped fresh thyme leaves
1/4 cup chopped fresh flat-leaf parsley
3 carrots, peeled and cut into 2-inch pieces
3 medium Yukon gold potatoes (about 1 pound), peeled and cut into 2-inch pieces
1 1/2 cups water

1
In a heavy bottomed 4-quart saucepan, heat the oil over medium-high heat.
2
Add the sugar and cook, stirring occasionally, until very dark, about 2 to 3 minutes.
3
Add the chicken pieces, ginger, 1 teaspoon of salt, and pepper.
4
Cook, stirring frequently until the chicken is brown, about 5 minutes.
5
Add the tomatoes and break up with a wooden spoon.
6
Add the thyme, 2 tablespoons of parsley, carrots, potatoes, and hot water.
7
Cover the pan and simmer until the chicken is cooked through and the vegetables are tender, about 40 to 45 minutes.
8
Season with salt and pepper, to taste.
9
Transfer to serving bowls and garnish with the remaining parsley.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup vegetable oil, 2 tablespoons dark brown sugar, 2 skinless and boneless chicken breasts, halved, 4 small skinless, bone-in chicken thighs, and more.

Yes, Trinidadian Chicken Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Trinidadian Chicken Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions