| This recipe is liked by 0 person(s). |
Trinidadian Chicken Stew
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 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.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe