Stewed Chicken


Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Trinidadians cut meat or chicken for stew into many small pieces, not more than two inches long, with the bones generally left intact. This adds flavor to the meat but can make for difficult eating, a problem solved by picking up the pieces with one’s fingers and sucking off all the meat and juices. I prefer to cut my chicken for stews and curries into just eight pieces, only going so far as to cut the breast (with bone) in half.


  • 1 (3- to 4-pound) chicken, cut into 8 pieces and skinned
  • 3 tablespoons green seasoning
  • 2 tablespoons canola oil
  • 2 tablespoons sugar
  • 1 large onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • ½ red (bell) pepper, seeded and chopped
  • 2 teaspoons soy sauce
  • 2 teaspoons Worcestershire sauce
  • 1 bay leaf
  • ½ teaspoon coarse salt
  • ½ teaspoon hot pepper sauce
  • 3 cups chicken stock or water


  1. Mix the chicken pieces with the green seasoning and set aside in the refrigerator for 2 hours.
  2. Heat the oil in a heavy-bottomed pot and add the sugar. Caramelize the sugar until dark brown. Add the seasoned chicken and stir well to coat. Cook for 5 minutes, stirring constantly.
  3. Add the onion and garlic. Cook for 5 minutes more. Add the red bell pepper and mix well. Add the soy sauce, Worcestershire sauce, bay leaf, salt, hot pepper sauce, and stock or water. Add additional stock or water if necessary to cover the chicken.
  4. Bring to a boil, then lower to a simmer. Cover and cook until the meat is tender, about 30 to 40 minutes. Serve with rice.