Trinidad Stewed Chicken

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 240.3
  • Total Fat: 2.2 g
  • Cholesterol: 45.8 mg
  • Sodium: 635.8 mg
  • Total Carbs: 36.7 g
  • Dietary Fiber: 1.9 g
  • Protein: 21.3 g

View full nutritional breakdown of Trinidad Stewed Chicken calories by ingredient
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Great cultural and filling Dish Great cultural and filling Dish
Number of Servings: 8


    Chicken Breast, no skin, 2 breast, bone and skin removed

    Chicken Wing, 9 unit (yield from 1 lb ready-to-cook

    Shallots, 3 tbsp chopped

    Cilantro, dried, 3 tbsp

    Garlic, 1 cup

    *Lawry's Seasoning salt, 2 tsp

    *ground black pepper, 4 tsp

    *1 calorie cooking spray (oil equivalent), 3 serving

    Almond Breeze Almond Milk, Original, 4 oz

    *Ketchup, Heinz, 2 tbsp

    I Can't Believe It's Not Butter, Fat Free Spread, 1 Tbsp, 2 serving

    *Brown Rice, medium grain, 2 cup

    Mushrooms, fresh, 1 cup, pieces or slices

    Sweet potato, cooked, baked in skin, without salt, 2 small

    *Squash, summer, scallop, raw, 2 cup slices

    Brown Sugar, .5 cup, unpacked

    Chicken Broth, 1 cup (8 fl oz)


1. Place your chopped onions, shallots, cilantro, garlic, and pepper in a food processor along with your milk and 1 cup of water. blend until it is a nice paste, this will be your marinade.

2.Generously cover your washed ( preferably cold) chicken in your paste and let it marinate as short as 30 min or as long as a day. ( the longer the more flavorful your chicken will be)

3. Heat your cooking spray in a deep pot over medium heat. Stir in your brown sugar until it melts into a syrup. Add your marinated chicken and brown quickly while turning the chicken continuously . Cover the pot and let it cook for 5 minutes.

4. Pour in 1 cup of chicken broth, and any other dry seasonings you fancy.( I also like to add fresh ginger) Add your squash, sweet potatoes, and mushrooms. replace the lid and let it cook for ten minutes. Stir in your ketchup and butter,and continue to cook for 25 to 35 minutes; when chicken is fork tender.

5. Serve on bed of rice using sauce as a gravy.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user ASTANFIELD82.

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Member Ratings For This Recipe

  • This was really 5 stars. I only gave it 4, because I did not make the recipe as it is written. I did not add the coconut milk or the vegetables because I did not have them on hand. However the seasonings in the marinade gave the chicken such a great flavor that I had to post a comment! - 5/21/12

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