Trinidadian Brown Sugar Stewed Chicken

By Sprig Originals ✓ · with credit

Adapted from cookingwithria.com

Chicken caramelised in bubbling burnt sugar, then simmered down with scallion, thyme, garlic and hot pepper until it's glossy and deeply savoury. It's the weeknight pot that Trinidadian kitchens fall back on, and it's ready in under an hour.

Ingredients

• 4 pounds chicken, cut into 2-inch pieces
• 3 tablespoons vegetable oil
• 5 tablespoons brown sugar

• 2 scallions, chopped (about 1 cup)
• 1/2 small onion, chopped
• 4 cloves garlic, grated or minced
• 1 plum tomato, chopped (optional)
• 1 tablespoon grated ginger (optional)
• 4 tablespoons ketchup (optional)
• 4 sprigs thyme
• 1 tablespoon bandhania (culantro), minced
• 2 pimento peppers and/or habanero pepper, to taste (optional)
• 2 teaspoons salt, to taste
• 1 teaspoon black pepper

Instructions

1. Wash the chicken with the juice of a lemon or lime (or a splash of vinegar) and water, rubbing the pieces clean and pulling off excess skin and fat. Rinse a second time in plain water and drain well.
2. Chop the scallions, onion and tomato, grate the garlic and ginger, mince the bandhania and slice the pimento or habanero. If you like, rub all the seasonings plus the salt, black pepper and ketchup into the chicken now and let it sit while you heat the pot.
3. Set a large heavy pot over medium heat and add the oil. Once it's hot but not smoking, stir in the brown sugar and let it bubble, froth and darken to a deep amber, about 2 to 3 minutes. Watch it closely — if it turns black and smokes, start again.
4. Tip the chicken into the pot. It will hiss loudly. Raise the heat to high and stir constantly for about 2 minutes so every piece is coated in the dark caramel.
5. If you didn't pre-season the chicken, add the scallion, onion, garlic, tomato, ginger, thyme, bandhania, hot peppers, salt, black pepper and ketchup now, and stir for 1 to 2 minutes.
6. Cover and cook over medium-high heat for 15 to 20 minutes, stirring every 5 minutes. The chicken will release its juices, then those juices will cook away.
7. Once the pot is nearly dry, keep stirring for another 30 seconds or so, scraping the base, to let the flavours concentrate without catching.
8. Pour in 1 cup of water — more if you want plenty of sauce. Cover and simmer 10 to 15 minutes, turning the pieces gently once or twice, until the chicken is tender but still holding together and the sauce has thickened.
9. Taste and adjust the salt and pepper. Serve hot over rice with stewed beans, callaloo or dhal, and fried plantain alongside.

Chef's tips

Nutrition (per serving, estimated)

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