Name: Stewed Chicken
Yield: Serves: 6
Cuisine: Trinidad & Tobago
Ingredients: 2 tablespoons sugar; 1 large onion, thinly sliced; 3 tablespoons green seasoning; 3 cups chicken stock or water; ½ red (bell) pepper, seeded and chopped; ½ teaspoon hot pepper sauce; 2 teaspoons Worcestershire sauce; 2 teaspoons soy sauce; 2 cloves garlic, finely chopped; 1 bay leaf; 2 tablespoons canola oil; 1 (3- to 4-pound) chicken, cut into 8 pieces and skinned; ½ teaspoon coarse salt

Preparation info

Serves:
6

Difficulty
Easy

Appears in

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.