Trinidad Stew Chicken with Rice and Pigeon Peas
The Quirky Foodster Team
Ingredients
- Chicken pieces, bone-in — 1.2 kg (2.6 lb)
- Brown sugar — 30 g (2 tbsp)
- Vegetable oil — 60 ml (¼ cup)
- Green seasoning (blended onion, garlic, chive, thyme, pepper) — 60 ml (¼ cup)
- Onion, sliced — 1
- Sweet pepper (bell pepper), sliced — 1
- Tomato, chopped — 1
- Water or chicken stock — 500 ml (2 cups)
- Longgrain rice — 400 g (2 cups)
- Canned or fresh pigeon peas, drained — 400 g (14 oz)
- Coconut milk — 250 ml (1 cup)
- Salt and black pepper, — to taste
Method
- Marinate chicken in green seasoning and a pinch of salt for at least 1 hour, refrigerated.
- Heat oil in a heavy pot over medium heat. Add brown sugar and stir constantly until it melts and turns deep brown, almost black, about 3–4 minutes - watch closely to avoid burning.
- Immediately add the marinated chicken (it will splatter) and stir quickly to coat in the browning. Cook 5–6 minutes until browned all over.
- Add onion, sweet pepper, and tomato; cook 3 minutes.
- Pour in water or stock, cover, and simmer 30–35 minutes until chicken is tender and reaches 74°C (165°F) internally, and the gravy has thickened.
- Meanwhile, combine rice, pigeon peas, coconut milk, and 500 ml (2 cups) water with a pinch of salt in a pot. Bring to a boil, then cover and simmer 18–20 minutes until rice is tender and liquid absorbed.
- Fluff the rice and peas, plate with stew chicken and gravy spooned over.
Introduction: Stew chicken gets its deep mahogany colour and rich flavour from “browning” – sugar caramelized in hot oil until nearly black – a technique carried through West African and Creole culinary traditions across the Caribbean.
Cultural Background: Stew chicken gets its deep mahogany colour and rich flavour from “browning” – sugar caramelized in hot oil until nearly black – a technique carried through West African and Creole culinary traditions across the Caribbean. Served over rice and pigeon peas, it’s one of the most common lunches in Trinidadian homes.
Tips: The browning step moves fast once the sugar melts – have the chicken ready right beside the pot before you start caramelizing.
Variations: Substitute kidney beans for pigeon peas. Oxtail or pork can be stewed using the same browning method for a different main.
Storage: Refrigerate up to 4 days in an airtight container; freeze stew chicken (without rice) for up to 3 months.
Reheating: Reheat on the stovetop over low heat until warmed through, adding a splash of water to loosen the gravy.
FAQs:
Q: What is “browning” and can I buy it ready-made?
A: It’s caramelized sugar used as a base for colour and flavour; bottled browning sauce is a reasonable substitute if short on time.
Q: Is this dish spicy?
A: Not inherently
Q: Can I use boneless chicken?
A: Yes, but reduce simmering time to about 20 minutes to avoid overcooking.
- Chicken pieces, bone-in — 1.2 kg (2.6 lb)
- Brown sugar — 30 g (2 tbsp)
- Vegetable oil — 60 ml (¼ cup)
- Green seasoning (blended onion, garlic, chive, thyme, pepper) — 60 ml (¼ cup)
- Onion, sliced — 1
- Sweet pepper (bell pepper), sliced — 1
- Tomato, chopped — 1
- Water or chicken stock — 500 ml (2 cups)
- Longgrain rice — 400 g (2 cups)
- Canned or fresh pigeon peas, drained — 400 g (14 oz)
- Coconut milk — 250 ml (1 cup)
- Salt and black pepper, — to taste
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