Friday, October 9, 2009

Trinidadian Chicken Stew

Little Foodie and I have a small addiction to the the Food Network and we especially like to watch Giada!! Last week we watched an episode where she made Trinidadian Chicken Stew and Little Foodie said "I need you to make that mommy" as she licked her lips. I made it last night and it was yummy!! The hardest part was getting the brown sugar just right so keep an eye on it during that part of the recipe. We enjoyed our stew over some rice :) I found the recipe on
  • 1/4 cup vegetable oil
  • 2 tablespoons dark brown sugar
  • 2 skinless and boneless chicken breasts, halved
  • 4 small skinless, bone-in chicken thighs
  • 1 tablespoon finely grated fresh ginger
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 4 whole peeled canned tomatoes
  • 2 tablespoons chopped fresh thyme leaves
  • 1/4 cup chopped fresh flat-leaf parsley
  • 3 carrots, peeled and cut into 2-inch pieces
  • 3 medium Yukon gold potatoes (about 1 pound), peeled and cut into 2-inch pieces
  • 1 1/2 cups water

In a heavy bottomed 4-quart saucepan, heat the oil over medium-high heat. Add the sugar and cook, stirring occasionally, until very dark, about 2 to 3 minutes. Add the chicken pieces, ginger, 1 teaspoon of salt, and pepper. Cook, stirring frequently until the chicken is brown, about 5 minutes. Add the tomatoes and break up with a wooden spoon. Add the thyme, 2 tablespoons of parsley, carrots, potatoes, and hot water. Cover the pan and simmer until the chicken is cooked through and the vegetables are tender, about 40 to 45 minutes. Season with salt and pepper, to taste. Transfer to serving bowls and garnish with the remaining parsley.

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