This classic Trinidadian stewed chicken dish is made with a blend of herbs and spices, including garlic, thyme, scallions, and cumin, that bring out the flavor of the chicken. The stew is cooked low and slow, so the chicken is tender and juicy. The stew is served with rice and peas and a side of steamed vegetables.
Ingredients
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2 lbs Chicken
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2 tbsp Garlic, minced
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1 tbsp Thyme, fresh
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1 tbsp Scallions, chopped
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1 tsp Cumin
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1 tsp Salt
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1 tsp Ground black pepper
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2 cups Chicken stock
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2 tbsp Vegetable oil
Chicken
stew
Caribbean
Trinidad and Tobago
Main Course
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- short description
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In a large pot, heat the oil over medium-high heat. Add the chicken and cook until lightly browned, about 5 minutes.
Add the garlic, thyme, scallions, cumin, salt, and pepper. Stir to combine and cook for 1 minute.
Add the chicken stock and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes.
Uncover and continue to simmer for 15 minutes, or until the chicken is cooked through and the sauce has thickened.
- detailed description
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In a large pot, heat the vegetable oil over medium-high heat. Add the chicken and cook until lightly browned, about 5 minutes.
Add the garlic, thyme, scallions, cumin, salt, and pepper. Stir to combine and cook for 1 minute.
Add the chicken stock and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes.
Uncover and continue to simmer for 15 minutes, or until the chicken is cooked through and the sauce has thickened.
Serve with rice and peas and a side of steamed vegetables.
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