Trinidad stew chicken

5 from 1 reviews

Delicious fall off the one Trinidad stew chicken – gluten free, keto, paleo



8 chicken thighs, washed with vinegar and lime

1 small onion, chopped

3 small chives (scallion), chopped

1 tomato, chopped

5 tbsp of Caribbean green seasoning (see post)

3 garlic cloves, minced

4 pimento pepper, chopped finely (or use 1/2 red bell pepper)

1 stalk of celery, chopped finely

1/2 a scotch bonnet (optional)

2tbsp of tomato paste

1 tsp of black pepper

1tbsp of coconut aminos (in place of soy)

1 tsp of fresh ginger

6 sprigs of thyme

1 tsp of himalayan pink salt

1 1/2 cup of hot water

For the caramelised sugar

1 tbsp of coconut oil

2 tbsp of coconut sugar


Place the chicken thighs in a large bowl.

Add the onion, chives, tomato, green seasoning, tomato paste, garlic cloves, ginger, aminos, black pepper, scotch bonnet, pimento peppers, celery and thyme to the bowl with the chicken.

Use your hands to work the ingredients into the chicken until fully combined.

Allow to marinate overnight or for at least hour in the refrigerator.

Melt the coconut oil in a skillet on medium heat then sprinkle the coconut sugar into the pan.

Mix the coconut oil into the coconut oil until the heat turns the granules into a golden syrup.

Quickly add the chicken thighs to the skillet, rock the pan back and fourth so the caramelised sugar spreads evenly underneath. Keep the bowl of residue from the marinade!!

Cover the pan and allow the first side to brown for 5 minutes.

Once browned, turn over the chicken, cover the pan and allow the other side to brown.

Once both sides have browned, remove the lid and proceed to cook for another 5 minutes, turning frequently.

Mix the residue from the marinade with the hot water and pour into the base of the slow cooker.

Use tongs to lower the chicken pieces in with the liquid and any leftovers from the skillet. Then add the pink salt

Set your slow cooker to high and cook for 4 hours, add additional salt or pepper if required