Sunday, 9 September 2012

Trinidad Stewed Chicken, Trinidad & Tobago, Olympic Food Challenge

In the penultimate dish of the Olympic food challenge, we are off to the Caribbean, more specifically Trinidad and Tobago.

Known for it's carnival, steel pans and it's vibrant culture.

T&T had their most successful Olympics in London picking up their very first Gold medal, unfortunately they didnt pick up any in the Paralympics.

The dish I chose for T&T is Trinidad Stewed Chicken, after cooking this dish I had a quick google and there are many versions of this dish, wish I had done this earlier because the recipe I had was a bit useless, lacking measurements for the ingredients, so I made it up.

4 chicken thighs, skinned and boned
handful of chives
1 onion
4 tbsp chopped fresh parsley
2 sticks of celery, finely chopped
2 cloves of garlic, finely chopped
zest and juice of one lime
1tsp brown sugar
4 tbsp chopped coriander
25ml dark rum

2 tbsp brown sugar
2 tbsp ketchup
2 tbsp dark soy sauce


Cut the chicken into bitesized pieces and add every other ingredient up to and including the rum tot he chicken in a large bowl.
Marinade for at least a few hours or overnight.
Fry the sugar gently for minute in the oil and add the contents of the bowl to the pan, fry until nicely brown.
add the ketchup, soy sauce and enough water to cover and simmer gently for about an hour.
Sprinkle over some coriander and serve

Oh this is good, rich and flavourful. jammed full of herbs and soft tender chicken. Next time I would add a bit of a kick to it perhaps a chilli or two or maybe some cayenne pepper which was all it lacked.

1 comment:

  1. My family used to live in trinidad, for about five years. Beautiful country with beautiful food and people.

    This stew looks top notch, I'm glad the verdict was good.