A classic Trinidad dish featuring tender chicken pieces simmered in a rich, flavorful sauce made with caramel browning. This traditional recipe brings authentic Caribbean flavors to your table with minimal ingredients but maximum taste.
Prep Time
15 mins
Cook Time
45 mins
Servings
4-6
Difficulty
Per serving (based on 6 servings)
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cut up chicken, rinse quickly, do not soak in water.
Add local green seasoning, garlic, onion, salt, black pepper and 6 tablespoons of Pure Harvest Caramel Browning and leave to marinate for ½ hour.
Heat oil in a heavy pot, add sugar and allow to brown.
Watch the sugar carefully as it browns - it can burn quickly. You want a deep amber color, not black.
Add chicken and allow to brown all over, cook until water dries out.
Add 1 cup water and 1 teaspoon Pure Harvest Bay Leaf Powder, cover pot, cook until chicken is tender.
Potatoes may be cut up and added towards the end with carrots and sweet peppers.
Serve hot with rice or potatoes, salad and vegetables.
The key to authentic Trinidad Stewed Chicken is properly browning the sugar. Heat the oil first, then add the sugar and watch it carefully as it melts. You want it to reach a deep amber color without burning. If it burns, it will become bitter.
Caution: Be very careful when browning sugar as it gets extremely hot and can cause serious burns. Keep children away from the stove during this process.
While the recipe calls for a 30-minute marination, if you have time, letting the chicken marinate for 2-4 hours or even overnight in the refrigerator will enhance the flavor significantly. Just make sure to bring the chicken back to room temperature before cooking.
If you have Pure Harvest Caramel Browning sauce on hand, you can use it instead of browning the sugar yourself. Add 1-2 tablespoons after heating the oil, then proceed with adding the chicken.
Pure Harvest Caramel Browning
View ProductThe "1 tbsp. seasoning" in the recipe typically refers to a Caribbean green seasoning, which is a blend of herbs like culantro (chadon beni), thyme, parsley, celery, and peppers. If you don't have this, you can substitute with a mixture of fresh herbs or a quality poultry seasoning blend.
The cooking time will vary depending on the size of your chicken pieces. Smaller pieces will cook faster. The chicken is done when it reaches an internal temperature of 165°F (74°C) and is tender enough that it easily pulls away from the bone.
Add 1-2 scotch bonnet or habanero peppers (whole) during cooking for a spicy kick. Remove before serving if you want the flavor without extreme heat.
Replace half the water with coconut milk for a richer, creamier sauce with tropical flavor. Add during the simmering stage.
Add fresh thyme sprigs, 2 bay leaves, and a tablespoon of chopped fresh parsley for an aromatic herb-forward version.
Add the juice of 1 orange and 1 lime to the marinade, and include the zest in the cooking process for a bright, citrusy flavor profile.
Add flour dumplings during the last 10 minutes of cooking for a heartier meal.
Serve with fried ripe plantains on the side for a sweet contrast.
Serve with paratha roti for an authentic Trinidadian meal.
4.7
Based on 58 reviews
Reviewed by Gabrielle Thompson on July 1, 2025
This recipe brought me right back to my grandmother's kitchen in Port of Spain! The browning technique is spot on and gives the chicken that distinctive color and flavor that's essential for authentic stewed chicken. I added a scotch bonnet pepper for some heat and served it with rice and peas. My family devoured it!
Reviewed by Alexander Mitchell on June 25, 2025
The flavor of this stewed chicken was excellent, but I had a bit of trouble with the sugar browning. My first attempt burned, so I had to start over. Second time was perfect though! I'd recommend using slightly less sugar if you're new to this technique. The chicken came out tender and flavorful, and my kids loved it with some dumplings added at the end.
Reviewed by Isabella Rodriguez on June 18, 2025
I love how this recipe uses so few ingredients but creates such complex flavor. The caramelized sugar is the key! I used Pure Harvest's Caramel Browning instead of making my own and it worked perfectly. I also added potatoes and carrots as suggested, which made it a complete one-pot meal. Will definitely make this again!
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