Trinidadian Stew Chicken with Pigeon Peas and Rice

Trinidadian Stew Chicken with Pigeon Peas and Rice

A classic Trinidadian Sunday dinner, featuring chicken pieces stewed in a rich, caramelized sauce, served with aromatic rice cooked with pigeon peas and a refreshing cucumber salad.

Dietary

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Ingredients

Instructions

  1. Pat chicken drumsticks and thighs dry with paper towels. In a large bowl, combine the minced scotch bonnet pepper, chopped culantro, chopped chives, minced garlic, picked thyme leaves, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Rub this 'green seasoning' mixture all over the chicken, ensuring it gets into any crevices. Let marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
  2. While the chicken marinates, prepare the pigeon peas and rice. Rinse 1 cup of basmati rice thoroughly under cold water until the water runs clear. Set aside to drain.
  3. In a heavy-bottomed pot or Dutch oven, heat 3 tablespoons of vegetable oil over medium-high heat. Add the 1/4 cup brown sugar. Stir constantly as the sugar melts and begins to darken, reaching a deep mahogany color. This is the 'browning' stage and gives the stew its characteristic color and flavor. Watch carefully to prevent burning, which will make it bitter.
  4. Once the sugar is a dark caramel color, carefully add the marinated chicken pieces to the pot. Stir to coat the chicken in the caramelized sugar. Sear the chicken for about 5-7 minutes, turning occasionally, until well browned on all sides.
  5. Add the diced yellow onion, red bell pepper, and plum tomato to the pot with the chicken. Cook for 5 minutes, stirring occasionally, until the vegetables soften slightly.
  6. Pour in 1 cup of water, scraping the bottom of the pot to deglaze and incorporate any browned bits. Add another 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, allowing the chicken to braise and the flavors to meld.
  7. While the chicken stews, prepare the cook-up rice. In a separate medium saucepan, combine the drained basmati rice, 1 can of drained and rinsed pigeon peas, 1/2 cup canned full-fat coconut milk, 1 cup of water, and 1 teaspoon curry powder. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 20 minutes, or until all liquid is absorbed and rice is tender. Do not lift the lid during cooking. Once cooked, let stand off the heat, covered, for 5 minutes before fluffing with a fork.
  8. For the cucumber salad, in a small bowl, whisk together 2 tablespoons white vinegar, 1 tablespoon olive oil, a pinch of salt, and a dash of black pepper. Add the thinly sliced English cucumber and red onion, toss to combine, and set aside.
  9. After 30 minutes, check the stew chicken. The sauce should be thickened and flavorful, and the chicken tender. If needed, simmer uncovered for an additional 5-10 minutes to reduce the sauce to your desired consistency.
  10. Serve the Trinidadian Stew Chicken hot with the Pigeon Peas and Rice, accompanied by the fresh Cucumber Salad.

Notes

The 'browning' sugar technique is crucial for the color and depth of flavor. Watch it very carefully, as it can go from perfect to burnt in seconds. If it burns, discard and start over.

Nutrition (per serving)