📝 About This Recipe
This iconic Trinidadian and Tobagonian staple is a masterclass in the 'burnt sugar' technique, resulting in a deeply savory, mahogany-colored gravy that is both sweet and salty. Marinated in a vibrant green seasoning of culantro, thyme, and scotch bonnet, the chicken is caramelized to perfection and simmered until fork-tender. It is the ultimate comfort food, representing the beautiful fusion of African and Indian influences found in Caribbean kitchens.
🥗 Ingredients
The Chicken and Marinade
- 3 pounds Chicken thighs and drumsticks (bone-in, skin removed and cut into small pieces)
- 1/4 cup Green Seasoning (blend of culantro/shado beni, scallions, garlic, and ginger)
- 1 tablespoon Soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Ketchup
- 1 teaspoon Salt and Black Pepper (to taste)
The 'Stewing' Base
- 3 tablespoons Brown sugar (cane sugar preferred)
- 2 tablespoons Vegetable oil (high smoke point oil)
- 1 medium Yellow onion (chopped)
- 4 cloves Garlic (minced)
- 2-3 pieces Pimento peppers (chopped (seasoning peppers))
- 1 large Carrots (sliced into rounds)
Aromatics and Liquid
- 4 sprigs Fresh thyme
- 1 whole Scotch Bonnet pepper (do not cut if you want less heat)
- 2 cups Hot water
- 2 stalks Scallions (chopped for garnish)
👨🍳 Instructions
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1
In a large bowl, season the chicken pieces with green seasoning, soy sauce, Worcestershire sauce, ketchup, salt, and pepper. Massage the aromatics into the meat and let it marinate in the refrigerator for at least 2 hours, or ideally overnight.
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2
When ready to cook, remove the chicken from the fridge and bring it to room temperature. Scrape off excess marinade from the chicken pieces and reserve it for later.
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3
Place a heavy-bottomed pot or Dutch oven over medium-high heat. Add the vegetable oil and let it get hot.
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4
Evenly sprinkle the brown sugar into the oil. Do not stir yet. Watch closely as the sugar melts, bubbles, and turns from light brown to a deep, dark amber/mahogany color.
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5
Crucial step: Just as the sugar begins to puff up and smoke slightly (looking like dark chocolate), carefully add the chicken pieces to the pot. Stir immediately to coat every piece of chicken in the caramelized sugar.
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6
Sauté the chicken in the sugar for 5-8 minutes until the meat has released its juices and taken on a rich, brown color.
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7
Add the chopped onions, garlic, pimento peppers, and carrots. Stir well and cook for another 3-4 minutes until the vegetables soften.
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8
Pour the reserved marinade into the pot along with the 2 cups of hot water. The water should almost cover the chicken.
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9
Toss in the thyme sprigs and the whole scotch bonnet pepper. Be careful not to burst the pepper if you prefer a mild stew.
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10
Bring the pot to a boil, then reduce the heat to medium-low. Cover and simmer for 30-35 minutes, or until the chicken is tender and the sauce has thickened.
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11
Remove the lid and increase the heat for the last 5 minutes if you prefer a thicker gravy. Taste and adjust salt if necessary.
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12
Remove the scotch bonnet and thyme stems. Garnish with fresh scallions and serve hot.
💡 Chef's Tips
The 'browning' of the sugar is the most important part; if the sugar turns black and smells acrid, it is burnt—wash the pot and start over or the dish will be bitter. Always use hot water when adding liquid to the pot to maintain the cooking temperature and ensure a silky sauce. If you can't find shado beni (culantro), substitute with double the amount of fresh cilantro. For the most authentic flavor, use bone-in chicken as the marrow adds incredible depth to the gravy. If the sauce is too thin, mash one of the cooked carrot slices into the gravy to act as a natural thickener.
🍽️ Serving Suggestions
Serve over a bed of fluffy parboiled rice or traditional Trinidadian Pelau. Pair with a side of buttery macaroni pie and a crisp garden salad for a Sunday lunch feel. Accompany with 'buss up shut' (paratha roti) to soak up every drop of the rich gravy. Enjoy with a cold glass of sorrel drink or a refreshing Mauby. A side of fried sweet plantains adds a perfect creamy contrast to the savory stew.