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Authentic Trinidad Brown Stew Chicken Recipe (The Proper Way to Brown)

Close-up of rich, dark Trinidad brown stew chicken pieces served in a white bowl with carrots.
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Learn how to make traditional Trinidad Brown Stew Chicken, focusing on the essential technique of achieving a deep, rich brown color using browning sauce before simmering the chicken to tender perfection.

Ingredients

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  • 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon curry powder (Trinidad style)
  • 1/2 teaspoon ground cumin
  • 1/4 cup vegetable oil
  • 3 tablespoons brown sugar OR 3 tablespoons store-bought browning sauce (e.g., Grace Browning Sauce)
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 1 scotch bonnet pepper, left whole (do not cut unless you want extreme heat)
  • 1 pimento pepper, sliced (optional, for flavor)
  • 1 carrot, sliced
  • 1 stalk celery, chopped
  • 2 cups water or chicken stock
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt (or to taste)

Instructions

  1. Clean and season the chicken: In a large bowl, mix the chicken pieces with salt, pepper, garlic powder, onion powder, thyme, curry powder, and cumin. Let this marinate for at least 30 minutes, or ideally, several hours in the refrigerator.
  2. Prepare the browning agent: In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. If using brown sugar, add it to the hot oil and stir constantly until it melts and turns a deep, dark brown color, almost black but not burnt (this takes about 2-4 minutes). If using browning sauce, add it directly to the hot oil and let it sizzle for 30 seconds. Watch carefully to prevent burning.
  3. Brown the chicken: Carefully add the seasoned chicken pieces to the hot oil/browning mixture. Sear the chicken on all sides until it develops a deep, dark brown crust. Do this in batches if necessary to avoid overcrowding the pot. Remove the browned chicken and set it aside.
  4. Sauté aromatics: Reduce the heat to medium. Add the sliced onion, minced garlic, scotch bonnet pepper (whole), and pimento pepper to the pot. Sauté for 3-5 minutes until the onions soften. Scrape up any browned bits from the bottom of the pot.
  5. Simmer the stew: Return the browned chicken to the pot. Add the carrot, celery, water or stock, ketchup, Worcestershire sauce, and 1 teaspoon of salt. The liquid should mostly cover the chicken.
  6. Cook: Bring the liquid to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 45 to 60 minutes, or until the chicken is very tender and the sauce has thickened slightly.
  7. Finish: Remove the whole scotch bonnet pepper before serving. Taste the sauce and adjust salt if needed. Serve hot over rice and peas.

Notes

  • For the best color, use a commercial browning sauce. If you use sugar, watch it closely; if it burns, the stew will taste bitter, and you must start the browning step over.
  • This stew pairs perfectly with fluffy white rice, rice and peas, or roti.
  • If the sauce is too thin after cooking, remove the chicken, raise the heat, and reduce the sauce until it reaches your desired consistency.

Nutrition

Find it online: https://cookingzenith.com/trinidad-brown-stew-chicken-recipe/