Trini Stew Chicken Not Spicy Food

TRINIDAD STEWED CHICKEN

Steps:

• Place chicken on a plate. Sprinkle the green onion, cilantro, garlic, onion, salt and pepper over it. Cover, and marinate for 30 minutes.
• Heat the vegetable oil in a deep pot over medium heat. Stir in the sugar, and cook until the sugar has melted into a nice golden brown syrup. Add the chicken pieces, and brown quickly while turning continuously. Cover the pot, and let it cook for 2 minutes.
• Pour in 1 cup of water, coconut milk and pepper flakes. Replace the lid, and cook over medium heat for 10 minutes. Stir in the ketchup and butter. Continue cooking until chicken is fork tender, 20 to 30 minutes. Taste and season with additional salt and pepper if needed. Serve chicken with the sauce in the pot as a gravy.

TRINI STEW CHICKEN (NOT SPICY)

Steps:

• Peel and cut medium onion in half. Slice. Put half the onion in a large bowl and the other half in a small bowl (for frying). Peel and mince garlic. Add it to the small bowl of onions for frying. Rinse and chop both tomatoes and add it to the large bowl. Rinse and chop the green onion, add it to the large bowl. Wash and chop up the handful of cilantro, add it to large bowl. Cut the lime in half and begin to prepare the 9 drumsticks.
• Put chicken in a large bowl, add water until it covers the chicken. Squeeze lime juice in the water and put the peel in the water. Wash chicken, and pour out the water. Add more water until it covers the chicken again. Add white vinegar and wash the chicken. Pour out the water. Peel skin off the chicken ( if desired).
• Add chicken to the large bowl with half sliced onion, tomato, green onion and cilantro. Add salt, black pepper, garlic powder, onion powder and ketchup. Mix. Cover with plastic wrap and place in the fridge to marinate for 15 - 20 mins (if your in a rush) or 4 hours to overnight (if your not in a rush).
• Get a large pot, turn heat to medium and add oil. Add the small bowl of onions and garlic to the oil and sauté for 5 mins or when you see some garlic pieces turning brown. Add the marinated chicken. Hear it sizzle. Use a mixing spoon to blend everything together. Let it cook for 5 minutes. Use the mixing spoon to mix again. Let it cook for another 5 minutes. Now add mushroom soy sauce and oyster sauce. Mix. Cover with the lid for 15 minutes and let the natural juices come out. After 15 minutes, take the lid off, and mix. Let the chicken juices evaporate, till there is a thick gravy and very little liquid left. Keep an eye on it. 15 minutes After 15 minutes, add water until it barely covers the chicken. Let it come to a boil and wait 15 -20 minutes until it reaches the gravy consistency you want. Turn off the stove and your done! Enjoy with some rice, salad and some macaroni pie!

TRINIDADIAN-STYLE CHICKEN

Steps:

• For the marinade: Place the garlic, shallots, onions, parsley, and vegetable oil in a food processor, and puree. Transfer the garlic mixture to a container, and set aside. For the chicken: Put the chicken pieces in a bowl and add half of the Amise marinade, cover, and marinate in the refrigerator for a maximum of 24 hours. In a wide-based pan, heat the sugar and vegetable oil over medium-high heat. Swirl the glaze until the sugar caramelizes and browns, approximately 7 to 10 minutes. As soon as the sugar caramelizes, add the chicken pieces, in one layer skin-side down and brown the chicken on all sides, about approximately 5 minutes. Add the onion, chile, plantain, tomatoes, and Worcestershire sauce to the pan, and stir. Pour in the chicken stock, and bring the ingredients to a boil. Add in the reserved marinade and reduce the heat to medium. Cook for 30 to 40 minutes, and season the dish with salt, to taste. Turn off the heat. Transfer the chicken to a serving plate and garnish with the cilantro leaves just before serving.

TRINIDADIAN STEW CHICKEN

Steps:

• To prepare:.
• Place about 1/4 cup of oil in a large pot, and place on high heat.
• Add 1/4 cup of brown sugar to the oil, spreading it evenly in the oil without mixing.
• Leave on high heat until the sugar starts to turn dark brown, almost black, and starts to bubble. Then you're ready to add the chicken. Depending on your stove, it will only take a couple of minutes for this to occur.
• SLOWLY add the chicken pieces to the oil, one by one. WARNING: THE OIL WILL SPATTER, so be careful!
• Once you've got all the pieces in, let the sugar "brown" your chicken, stirring occasionally, to ensure that the pieces don't stick.
• After the chicken is browned, add the remaining seasoning to the pot, turn the heat to medium.
• Add one cup of water to the mixture, and stir.
• Add coconut milk to the mixture.
• Crumble bouillon cube over the entire mixture, and stir, and add salt to taste. Cover the pot, and let simmer until the chicken is cooked, about 30 minutes You'll want to stir the pot occasionally, and if it looks like your liquid is disappearing (though it shouldn't), feel free to add a bit more water.
• Once the chicken is cooked, your stew is ready.

TRINIDAD STEWED CHICKEN

Steps:

• Place chicken on a plate. Sprinkle the green onion, cilantro, garlic, onion, salt and pepper over it. Cover, and marinate for 30 minutes.
• Heat the vegetable oil in a deep pot over medium heat. Stir in the sugar, and cook until the sugar has melted into a nice golden brown syrup. Add the chicken pieces, and brown quickly while turning continuously. Cover the pot, and let it cook for 2 minutes.
• Pour in 1 cup of water, coconut milk and pepper flakes. Replace the lid, and cook over medium heat for 10 minutes. Stir in the ketchup and butter. Continue cooking until chicken is fork tender, 20 to 30 minutes. Taste and season with additional salt and pepper if needed. Serve chicken with the sauce in the pot as a gravy.