Classic Trinidadian Chicken Stew with Pigeon Peas and Rice

A comforting Trinidadian classic featuring tender chicken browned with caramelized sugar, simmered in a savory tomato-based sauce with pigeon peas, and served alongside fluffy white rice.

• Prep: 30 min
• Cook: 1 hr 20 min
• Total: 1 hr 50 min
• Servings: 5
• Cuisine: Trinidadian
• Difficulty: Medium

Dietary

• Dairy-Free
• Nut-Free
• High-Protein
• High-Fiber
• Low-Sugar
• Low-Saturated-Fat

Tags

• stir-fry
• comfort food
• savory
• classic
• crowd-pleaser
• sweet

Ingredients

• 2 pound chicken thigh (boneless, skinless)
• 1 tablespoon lime juice (fresh)
• 1 tablespoon kosher salt (divided)
• 0.5 teaspoon black pepper (ground)
• 2 tablespoon vegetable oil
• 2 tablespoon brown sugar
• 1 yellow onion (large, diced)
• 4 clove garlic (minced)
• 1 green bell pepper (large, diced)
• 1 Roma tomato (ripe, chopped)
• 1 bunch fresh scallions (chopped (white and green parts))
• 1 fresh thyme
• 0.25 cup tomato paste
• 2 cup chicken broth
• 1 can pigeon peas (rinsed and drained)
• 2 cup white rice (uncooked)
• 3 cup water

Instructions

1. Cut the chicken thighs into 1.5-inch pieces. In a large bowl, season the chicken with lime juice, 1 teaspoon of kosher salt, and black pepper. Let marinate for at least 15 minutes while you prepare other ingredients.
2. In a large heavy-bottomed pot or Dutch oven, heat vegetable oil over medium-high heat. Add the brown sugar and stir until it melts and begins to turn dark amber (caramelized, not burnt), about 2-3 minutes. This step is crucial for color and flavor.
3. Carefully add the seasoned chicken to the caramelized sugar in a single layer. Sear the chicken for about 5-7 minutes until deeply browned on all sides, turning occasionally. Remove the chicken from the pot and set aside, leaving any drippings in the pot.
4. Add the diced yellow onion to the pot and sauté for 3-5 minutes until softened. Stir in the minced garlic, diced green bell pepper, chopped Roma tomato, chopped scallions, and fresh thyme. Cook for another 5 minutes until vegetables begin to soften.
5. Stir in the tomato paste and cook for 2 minutes, stirring constantly.
6. Return the seared chicken to the pot. Pour in the chicken broth and stir to combine, scraping any browned bits from the bottom of the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, allowing the flavors to meld.
7. While the chicken stews, prepare the white rice. In a medium saucepan, combine the white rice, 3 cups of water, and 2 teaspoons of kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until water is absorbed and rice is tender. Fluff with a fork.
8. After 30 minutes, uncover the chicken stew and stir in the rinsed and drained pigeon peas. Continue to simmer uncovered for another 15-20 minutes, or until the sauce has thickened to your desired consistency and chicken is very tender.
9. Taste and adjust seasoning if necessary. Remove the sprig of thyme before serving. Serve the stewed chicken hot over the fluffy white rice.

Notes

The browning of the sugar is called 'browning the sugar' or 'burning the sugar' in Trinidadian cooking. Be careful not to burn it completely, as it will become bitter. The darker the sugar, the richer the stew's color. Adjust spice level by adding a hot pepper like scotch bonnet if desired.

Nutrition (per serving)

• Calories: 580
• Protein: 38.5 g
• Carbohydrates: 64.5 g
• Fat: 18 g
• Fiber: 8.5 g
• Sodium: 1400 mg
• Saturated Fat: 4.5 g
• Sugar: 7 g
• Cholesterol: 130 mg