This is a Trinidadian style chicken with bok choy. It is tasty and easy to make.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Stir together the garlic powder, salt, cayenne pepper, and sazon seasoning in a shallow dish. Coat chicken pieces with this mixture.

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  • Heat a Dutch oven or heavy skillet with a lid over medium heat for at least 3 minutes. Sprinkle the sugar over the bottom of the pan, and stir gently until it becomes liquid and caramelizes. Add the chicken, cover, and cook for about 25 minutes.

  • Remove cover, and cook for another 15 to 20 minutes, letting the juices cook down until they are almost gone. Add the bok choy, and cook just until wilted.

Nutrition Facts

515 calories; 43.5 g total fat; 88 mg cholesterol; 1090 mg sodium. 7.2 g carbohydrates; 22.6 g protein; Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/10/2007
My boyfriend who is Trini loved this recipe but I too altered it. I eliminated the bok choy then instead of letting the liquid dry out I sauteed some onions in the sauce. Once the onions were soft I tossed in some cooked rice. It was so good my sweetie ate nothing else but this until it was gone the next day! Read More
(18)

Most helpful critical review

Rating: 1 stars
05/04/2009
I must have done something wrong because all I ended up with was a black pan and black bottomed chicken! The sugar burned and burned and burned and made a lot of smoke! Read More
(1)
43 Ratings
  • 5 star values: 31
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
04/10/2007
My boyfriend who is Trini loved this recipe but I too altered it. I eliminated the bok choy then instead of letting the liquid dry out I sauteed some onions in the sauce. Once the onions were soft I tossed in some cooked rice. It was so good my sweetie ate nothing else but this until it was gone the next day! Read More
(18)
Rating: 5 stars
04/10/2007
My boyfriend who is Trini loved this recipe but I too altered it. I eliminated the bok choy then instead of letting the liquid dry out I sauteed some onions in the sauce. Once the onions were soft I tossed in some cooked rice. It was so good my sweetie ate nothing else but this until it was gone the next day! Read More
(18)
Rating: 5 stars
07/20/2004
I am from Jamaica and this chicken was great i hope that every one tries this recipe. Read More
(15)
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Rating: 5 stars
08/04/2011
The only change I made is that I used boneless chicken because that is what I had in the freezer. I loved this recipe and I especially loved the bright orange the sazon season made it. The bok choy blended in perfectly in this sauce. This was so easy to make and the end result was very impressive. Read More
(12)
Rating: 4 stars
05/17/2012
Dee-licious! Like another reader said I was worried about caramelized sugar but wow did it so much depth to the flavor. I removed the chicken when half done and sauteed chopped white onion in the pan juices per another reader's suggestion. When the onion was soft I deglazed with chicken broth added more Sazon and spices. Added the chicken back in. When the sauce reduced I coated the chicken pieces and added the bok choy. Served it all on a bed of rice. So tasty and so easy. Thanks for my new chicken and rice dish! Read More
(9)
Rating: 5 stars
07/17/2011
My daughter and I loved it it has perfect balance of sweetness and spicyness. I made with Bok Choy I am assuming that's why it was little on the dry side. Recipe fails to mention stir after carmalizing sugar I believe that's why some folks have burned chicken. Read More
(7)
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Rating: 5 stars
09/06/2008
I love this chicken it was so easy to make i make it all the time. My husband loves it. Read More
(5)
Rating: 5 stars
07/21/2011
This was fantastic! A couple of things you should know: 1. It's HOT!!! I cut the cayenne significantly and it still was very hot. I love hot food but my wife and kids were crying with every bite. 2. My sazon is in a big jar. I have no idea how to measure.18 ounce of something. I went with about a tablespoon and that was good. 3. The recipe doesn't say how long the sugar step takes. I'd say it was between 10 and 15 minutes of stirring. 4. I didn't have bok choy. I used cut up summer squash and zucchini. It was great! 5. Saffron rice made a nice accompaniment. Read More
(5)
Rating: 5 stars
03/14/2013
I made this recipe to the T. No changes whatsoever. Honestly I was also really scared about putting the chicken into a dutch oven with carmelized sugar and no liquid whatsoever. Thankfully I was brave enough to try it and I am so glad I did! I lowered the heat from medium to medium low just to be safe and once I lifted the lid off after 25 minutes I was surprised to see a bunch of liquid in there just bubbling away! (I used all thighs with bones and skin on btw). After removing the lid I just continued to follow the instructions and was just wowed by the end results. My husband also loved it! Read More
(4)
Rating: 5 stars
01/25/2010
We absolutely LOVE this recipe-we found it after my daughter fell in love with bok choy at a local restaurant. I was a little shy of caramelizing the sugar at first but now that I've made it a couple of times I've found that it's a really great part of the dish. I have been using a little less cayenne pepper-the full amount is a little spicy for my kiddo! Read More
(4)
Rating: 1 stars
05/04/2009
I must have done something wrong because all I ended up with was a black pan and black bottomed chicken! The sugar burned and burned and burned and made a lot of smoke! Read More
(1)