Trinidad stew chicken

Trinidad stew chicken

Delicious fall off the one Trinidad stew chicken - gluten free, keto, paleo
Course Main Entree
Cuisine Trinidadian
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 4 servings
Calories 629kcal
Author Charla


  • 8 chicken thighs washed with vinegar and lime
  • 1 small onion chopped
  • 3 small chives scallion, chopped
  • 1 to mato 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
  • 2 tbsp of tomato paste
  • 1 tsp of black pepper
  • 1 tbsp 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


Calories: 629kcal | Carbohydrates: 27g | Protein: 40g | Fat: 42g | Saturated Fat: 13g | Cholesterol: 221mg | Sodium: 931mg | Potassium: 908mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1002IU | Vitamin C: 14mg | Calcium: 339mg | Iron: 9mg