• 1 chicken (2 -3 lbs), cut up in 1/8 or 1/16, seasoned and marinated for at least an hour
  • 3 cloves garlic, chopped
  • 3 tbsp brown sugar
  • 1 small onion, chopped
  • 1 sprig chive, chopped
  • 2 sprigs fine leaf thyme, chopped
  • 2 tablespoon vegetable oil
  • 1 tsp tomato paste or ketchup if you like
  • green seasoning (blended shadow benny, celery and chive)
  • salt (to taste)
  • hot pepper (to taste)
  • water


Following up on our Sunday lunch, we need to have some gravy to go with that macaroni pie! Nothing better than a good ‘Stew’ chicken. If you aren’t Trini or from the Caribbean, keep in mind that our ‘Stew’ is not what you would consider a stew. It’s not thin and soup-like but thicker and full of flavour! The process is basically the same, be it chicken, beef or lamb.  We’ll follow up with those in the coming weeks. Now on to the thing!

Preparation

  1. Season meat by mixing in a large bowl with green seasonings, garlic and onion
  2. Heat a deep heavy pot on a medium fire. Add the sugar to the pot until it is nice and golden brown.
  3. Add the seasoned meat and about 1/4 cup 0f water.
  4. Turn mixture until the meat is nice and coated.
  5. Cover the pot and let simmer for about 5 -10 minutes. Notice how the meat ‘springs’ water.
  6. Burn off a little of the excess water.
  7. Add 1 1/2 cups of water to just cover the chicken.
  8. Add salt, pepper and chopped herbs.
  9. Cook for about about 25 – 30 mins or until the meat is tender.
  10. You may add a tablespoon of tomato ketchup for taste.
  11. Serve with white rice or macaroni pie :)


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