Trinidad Stewed Chicken

*Please note - I followed the advice of many reviewers and made some changes when I cooked this dish for my family. I cut the brown sugar in half so that it wouldn't be too sweet. I also used a full (8oz.) can of coconut milk and disregarded the water - this made a gorgeous cream sauce that went nicely over the rice. I highly recommend making Jasmin rice with one cup rice and two cups chicken broth. Add cilantro and dried onion for even more flavor.

Trinidad Stewed Chicken

INGREDIENTS

• 1 (4 pound) whole chicken, cut into pieces
• 3 tablespoons finely chopped green onion
• 3 tablespoons chopped fresh cilantro
• 1 teaspoon minced garlic
• 1 teaspoon chopped onion
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1/4 cup brown sugar
• 1 cup water
• 1/2 cup canned coconut milk (optional)
• 1 teaspoon red pepper flakes (optional)
• 2 tablespoons ketchup
• 1 tablespoon butter

DIRECTIONS

1. Place chicken on a plate. Sprinkle the green onion, cilantro, garlic, onion, salt and pepper over it. Cover, and marinate for 30 minutes.
2. Heat the vegetable oil in a deep pot over medium heat. Stir in the sugar, and cook until the sugar has melted into a nice golden brown syrup. Add the chicken pieces, and brown quickly while turning continuously. Cover the pot, and let it cook for 2 minutes.
3. Pour in 1 cup of water, coconut milk and pepper flakes. Replace the lid, and cook over medium heat for 10 minutes. Stir in the ketchup and butter. Continue cooking until chicken is fork tender, 20 to 30 minutes. Taste and season with additional salt and pepper if needed. Serve chicken with the sauce in the pot as a gravy.