Sunday, March 20, 2011

Trinidad Stewed Chicken


  • 2 pounds of boneless chicken breasts cut into bite-sized pieces
  • 3 tablespoons finely chopped green onion
  • 3 tablespoons chopped fresh cilantro
  • 1 teaspoon minced garlic
  • 1 teaspoon chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/4 cup brown sugar
  • 2 cups canned coconut milk
  • 1 teaspoon red pepper flakes
  • 2 tablespoons ketchup
  • 1-2 tablespoons cornstarch


  1. Mix the green onion, cilantro, garlic, onion, salt, pepper and olive oil.  Marinate the chicken for up to 8 hours or overnight.
  2. Heat the butter 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 while turning continuously. (If any of the brown sugar clumps up due to the cold chicken/marinade, don't worry, it melts/dissolves in the next step).
  3. Pour in coconut milk and pepper flakes. Cook over medium heat for 10 minutes. Stir in the ketchup.
  4. Mix cornstarch with 2-4 tablespoons of water prior adding to sauce to thicken. 
  5. Taste and season with additional salt and pepper if needed. Serve chicken with the sauce over rice (try coconut rice). 

I found this recipe (which I modified) from  I am a sucker for recipes with coconut milk and was also lured in by all the great reviews it had.  I modified a few things as I went and also from reading reader reviews and suggestions.  I was really excited about the end result and will definitely be making it again!

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