Recipes » Chicken » Trinidad Chicken Stew

Ingredients

• 1/4 cup evoo
• 3 tbsp dark brown sugar
• 3 halved chicken breasts, boned, cut (remove skin)
• 6 thighs bone-in (remove skin)
• 2 tbsp. grated  fresh ginger
• 1 tsp salt
• 1 tsp pepper
• 6 whole peeled canned tomatoes
• 2 tbsp thyme
• 1/4 cup parsley
• 5 carrots, peeled, cut in 2" pieces
• 6 medium yukon gold potatoes, peeled, 2" pieces
• 3 cups water or white wine, or half and half

Preparation

Dutch oven: heat oil, add sugar, stir, VERY dark, 2 - 3 minutes. Add chicken pieces, ginger, 1 tsp salt, and pepper.

Cook until chicken is brown, 5 minutes. Add tomatoes, break uo with a wooden spoon. Add thyme, some of the parsley, carrots, potatoes, and liquid. Simmer, covered, until tender, 35-45 minutes.

Salt and pepper to taste. Garnish with remaining parsley.