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Trinidad Stew Chicken

Fall in love with this succulent stewed chicken again and again. Cook on your stovetop or in the slow cooker.
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 tomato chopped
  • 5 tablespoon of Caribbean green seasoning see post
  • 3 garlic cloves minced
  • 4 pimento pepper chopped finely (or use ½ red bell pepper)
  • 1 stalk of celery chopped finely
  • ½ a scotch bonnet optional
  • 2 tablespoon of tomato paste
  • 1 teaspoon of black pepper
  • 1 tablespoon of coconut aminos in place of soy
  • 1 teaspoon of fresh ginger
  • 6 sprigs of thyme
  • 1 teaspoon of himalayan pink salt
  • 1 ½ cup of hot water

For The Caramelised Sugar

  • 2 tablespoon of coconut oil
  • 2 tablespoon of coconut sugar heaped


  • 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 sugar 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


  • This recipe is suitable for anyone who is gluten free or leading a paleo lifestyle.
  • If you cannot fit all of the chicken thighs into the pan, brown in batches.
  • Don't forget to wash/clean the meat first as per Caribbean custom.
  • Any leftovers can be frozen, just thaw out and re-heat when needed.
  • Scotch bonnet is optional if you do not like heat.
  • You can trim the skin off the chicken if you want to do cook the recipe as a low fat option.
  • For best results marinate the chicken for a few hours or preferably overnight. This will help to deepen the flavour.


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