Trinidadian Brown Stew Chicken

Ingredients

• Chicken Thighs (Bone-in)

  800 g

  $3.36

• Dark Brown Sugar

  2 tbsp (30 g)

  $0.08

• Vegetable oil

  2 tbsp (30 ml)

  $0.09

• Onions

  1 medium (150 g)

  $0.22

• Garlic

  3 cloves (15 g)

  $0.12

• Bell pepper

  1 medium (150 g)

  $0.90

• Tomato paste

  1 tbsp (15 g)

  $0.11

• Soy sauce

  1 tbsp (15 ml)

  $0.07

• Thyme

  4 sprigs (5 g)

  $0.23

• Plantain

  2 medium (400 g)

  $0.84

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Season chicken thighs with minced garlic, chopped onion, soy sauce, fresh thyme leaves, salt, and black pepper. Marinate for at least 30 minutes.

2. 2

   Heat vegetable oil in a deep heavy skillet over medium-high heat. Sprinkle in the brown sugar without stirring and let it caramelise until bubbly, frothy, and dark amber.

3. 3

   Immediately add the chicken pieces to the pot, turning quickly to coat in the caramelised sugar browning. Sear on both sides for 5 to 7 minutes until richly coloured.

4. 4

   Stir in the chopped bell pepper, remaining marinade aromatics, and tomato paste. Cook for 2 minutes, then pour in 1 cup of hot water.

5. 5

   Cover the skillet, lower the heat to medium-low, and let simmer gently for 20 minutes.

6. 6

   Peel and slice the ripe plantains into thick rounds. Nestle them into the bubbling stew and simmer for an additional 10 minutes until the chicken is tender, the plantains are soft and sweet, and the gravy is richly thickened.