Trinidad Stewed Chicken
Tender golden brown chicken that goes great with anything.
Tender golden brown chicken that goes great with anything.
With Trini roots, I found this recipe to be very much like what I am use to cooking. The only difference is that I mix the green onion, cilantro, garlic, onion, salt, and pepper....along with fresh thyme in a food processor with about 1T olive oil till it becomes a paste. Then, I rub it into the chicken and marinate it overnight. I also use the rest of the coconut milk mixed w/water to make herbed dumplings (not the kind w/baking powder....I like mine chewy and dense for this dish). Serve w/rice or with doubles (trini delicacy). Mmmmmmm.Read More
This is not really a traditional trini stew chicken. it looks too pale. tradition stew chicken is normally a deeper brown and that is because the sugar is allowed to brown and not just melt as instructed by this recipe. then the butter is absolutely unnecessary. with the vegetable oil and cocnut milk you are just adding too much fat without adding flavour. To cut colries and fat even more the vegetable oil can even be eliminated just put the sugar to brown in the pot and then throw in the chicken, then add the cocnut milk etc..Read More
With Trini roots, I found this recipe to be very much like what I am use to cooking. The only difference is that I mix the green onion, cilantro, garlic, onion, salt, and pepper....along with fresh thyme in a food processor with about 1T olive oil till it becomes a paste. Then, I rub it into the chicken and marinate it overnight. I also use the rest of the coconut milk mixed w/water to make herbed dumplings (not the kind w/baking powder....I like mine chewy and dense for this dish). Serve w/rice or with doubles (trini delicacy). Mmmmmmm.
This is extremely good. I used boneless chicken, breasts & thighs and it came out great. I added a bit more red pepper, and more garlic. This is now on my kids (teens) most requested list. I've found that soaking/marinating the meat much longer than 30 minutes is best. I've never yet used a full bone-in chicken, which I suppose has a lot more flavor than boneless, skinless, thighs and breasts. Therefore, doctoring even further is good. Also, the sauce tends to be thin because everyone adds the whole can of broth and the whole can of coconut milk. If you do that, you need to double the initial step with the brown sugar mixture at the beginning. Make sure to serve with an overabundance of jasmine rice cooked with chicken broth and spiked with cilantro, and green onion and red pepper to taste. All of the optional steps shouldn't be optional. They make the dish. Don't skip.
This is not really a traditional trini stew chicken. it looks too pale. tradition stew chicken is normally a deeper brown and that is because the sugar is allowed to brown and not just melt as instructed by this recipe. then the butter is absolutely unnecessary. with the vegetable oil and cocnut milk you are just adding too much fat without adding flavour. To cut colries and fat even more the vegetable oil can even be eliminated just put the sugar to brown in the pot and then throw in the chicken, then add the cocnut milk etc..
OMG, was this ever good! I only needed 4 servings, so halved the amount of chicken (used skinless thighs), but made the full amount of sauce. It was great over rice. I had a little trouble with the brown sugar and oil initially. The burner must have been too hot, so the brown sugar turned hard as a rock almost instantly. I redid it at low heat and it worked fine. I'm sending this recipe to everyone I know. It is a new favorite at my house!
All the ingredients incorporated really well together making this a very flavorful dish. I made a couple of changes; omitted the garlic, replaced the cilantro with parsley and added some lime zest and lime juice to the chicken marinate. The lime juice adds some tanginess to the dish. We served it with coconut rice which is a very nice compliment. We loved it and will definitely make this again.
We loved this dish! I used chicken breasts, cut into large cubes, used cilantro in a tube, added onion powder & eliminated the green onion & squeezed the juice from a lime over the chicken to marinade. To the sauce, I added baby carrots, used half coconut milk & half chicken broth for the water & I completely forgot the ketchup & butter. LOL I served this w/ jasmine rice cooked in chicken broth & coconut milk w/ mango slices alongside. I garnished w/ chopped parsley & a chive blossom bloom. I loved the pretty colors! The green from the parsley, orange from the carrots, yellow from the mango & purple from the chive blossom was just beautiful! Thanks for a great recipe MASONBROWNE!
I would give this recipe 10 stars. Rarely do I find a recipe that I will make again and again. OMG this is good! I too omitted the water and added a whole can of coconut milk. Thank you!
I loved this recipe. Wonderful flavor. I used a whole can of coconut milk - tasted amazing. I have made recipe several times and leeks can be used as well as green onion.
This chicken is awesome. I used boneless chicken thighs and followed the recipe except I used the whole can of coconut milk instead of half coconut milk and half water. I dont like cilantro or green onions but I decided to give it a try. I think next time I will leave it out but it was awesome. I did notice however that when I was melting the brown sugar and oil, I put the cold marinated chicken in the pot and the brown sugar hardened so next time I would not put cold chicken right into the sauce.
This was sooooooo good and so easy! It tasted just like takeout, yet I hardly spent any time or trouble preparing it. I used cubed chicken breast and almost the whole can of coconut milk (omitted the water). I also added a dash of hot chili sauce. Served with steamed jasmine rice. You have to try this!
Haven't tried this but a fried of mine called me and said this is the recipe she was using. Being Trinidadian I told her that although she could add the coconut milk it's not a norm. I also told her that when she's browning the sugar she needs to wait for all of the sugar to begin "frothing" in the oil and for it to not get too black. It's a fine line between being horribly sweet or bitterly burnt. Apparently the meal was a hit with her guests but she said that next time she'd add more pepper (told her to try adding half a scotch bonnet to the marinade) and would skip the coconut milk.
This was fantastic!! Every bit of chicken and the sauce was gobbled up! I did have a bit more chopped onion (like half of a small one) but otherwise had everything the same. One more thing should be added to the instructions though, when the chicken is ready, uncover the pot, put the heat up to high and let the sauce reduce and thicken for a few minutes. Thanks for a fantastic recipe!
Really Like this recipe. My family keeps having me make it again in and again. After looking at some of the suggestions, I too now make a paste in the blender and rub into the chicken. Marinate MUCH MUCH longer. Brown and cook a lot longer too. Tastey dish.
I'm not a fan of bone-in chicken, so I made this with chicken breasts cut into bite-size pieces. I added more red pepper flakes, and garnished the finished dish with snipped fresh cilantro. This was a tasty and easy recipe. Thanks!
I dont know what this is but it is definitely not trinidadian stewed chicken, stewed chicken does not contain any coconut milk or the butter at the end. please follow myrts78 recommendation for authentic trinidad stewed chicken.
Soooo good! The whole family cleaned their plates and this is a rare happening in our house. I doubled the sauce (spices, chicken broth instead of water, coconut milk, ketchup, garlic, onions) and it came out moist and just delicious. The sauce is great over rice also. Thanks so much. Next time I might add hot sauce because I love spicy but this is a good recipe as is, even without a lot of heat. YUM!
I added half a bunch of cilantro, half a bunch of green onion, half a medium onion, a little bit of olive oil and put it through my mini cuisinart to make into a paste. Marinated the chicken for about 4 hours (I used skin on whole chicken cut into parts). The first day I made it, it was great; not excellent. Like one other reviewer, I was wary about adding the ketchup. I put aside some sauce in a cup and added a tsp of ketchup, mixed it and tasted it and it was so good. I then proceeded and added ketchup to the whole pot. The next day, I tasted this dish and it was EXCELLENT. Like with all other stews I make, this one tasted soooo much better the next day. All the flavors have lots of time to marry! This is now a dish in my repertoire and a favorite. I'm craving it again already! I'd also like to add that I doubled the sauce recipe but kept the brown sugar down to 3-4 T. Any more and I think it would have been too sweet. I also used a whole can of coconut milk and a whole can of chicken broth, omitting the water.
Sounds very tasty especially with the coconut milk, here in San Diego its a little difficult to get the right ingredients for a good Trini cookup, so we go to any Mexican veggie store and WALLA ..seasoning heaven , shaddon benny and all !!! , When you first put the chicken in the pot it will spring allot of its own water, the key is to allow all of that liquid to burn out until the pot is completly dry Turn and tumble the chicken in the pot almost like you"re frying it then all your coconut milk or water to suit your taste....Just a little food for thought !!
It is Great!
PHENOMENAL. This recipe is easy to make (even an inexperienced college student like me can cook it) and extremely delicious! I am in danger of overeating, even while I wish that I had made more. I am absolutely impressed, and this will definitely be one of my go-to recipes in the near future. You can notice the sweetness from the sugar in the final dish. I will add perhaps double the black pepper the next time I make it for more spice. Garnish with fresh cilantro -- it adds more zing to the final product! Delicious and a breeze to make. Thanks for the GREAT recipe!
This recipie is good, but although it has many of the right ingredients, the execution isn't like true Trinidad-style stewed chicken. The marinade is supposed to be blended into a paste or green seasoning made with culantro (not cilantro), green onions, and garlic which makes it more flavorful. It is also traditionally made with only dark meat that is bone in and cut into small pieces. The picture is a mis-representation, so maybe it should be renamed "Caribbean Stewed Chicken"
I made this for my parents over the weekend and they both loved it. I omitted the water and used an entire can of coconut milk instead. It turned out very creamy and spicy-sweet.
This recipe was great and from what I've tasted from West Indian homes, this is pretty authentic. I don't use coconut milk though and I let the chicken marinate overnight. I let it boil for a good hour or more if I can it softens the meat more and gets the flavors really nice. Oh and by the way, I noticed a lot of people were putting this over basmati rice. West Indian homes usually accompany this with rice and beans (def. not basmati), boiled veggies, etc.
This was soooo good! I followed the recipe almost exactly but used chicken broth instead of water and added hot peppers when I browned the chicken. My husband (who is very picky) really liked it. So delish!!!!
This was really great! My hubby wrapped his chicken pieces in a flour tortilla, he said it was almost like a favored dish he called "roti" that was sold by the street vendors when he lived in St. Croix. Next time I will make the roti bread and wrap mine too. I served this with Puerto Rican steamed rice. We all had 2 servings, this was so good! When I first added the chicken to the pan, the sugar hardened into giant clumps and stuck to my wooden spoon, but I pried them loose and they melted back down again. No one else has commented about this occurance. Everything turned out great! I used the entire can of "light" coconut milk instead of water. I did add a little cornstarch to thicken the gravy a little at the end. This one will be a regular at our house now. THANK YOU, THANK YOU, THANK YOU Masonbrowne, for posting this!
This had a great flavor! I substituted tomato paste for ketchup, as we like the taste better. Made a little less sauce for the rice than I would have liked, but that might have been my not-so-exact measurements.
I've tried this recipe twice. Turned out pretty good, my husband thought it was great but it was a bit sweeter than I thought stewed chicken should be. I do realize that the recipe is for 8 servings and I only made 4 servings so maybe next time I'll decrease the brown sugar.
We LOVED this recipe! My husband is from Trinidad and a very picky eater, this turned out GREAT!!!! Thank you for sharing!!!!
awesome recipe! I used cubed chicken breasts, and I only marinated for the 1/2 hour suggested because I was short on time. I added 3/4 of a can of coconut milk, and some extra cilantro. I didn't have red pepper flakes, so i used some hot sauce to taste. I let it boil longer than the 10 min suggested because it was so watery, and ended up adding a little flour to thicken it. Came out great!!
I made it the way the recipe called for and it was not that great and that's why I gave it three stars HOWEVER I saw the potential and remade it with some changes. First when putting on your rub I would suggest not for 30 minutes but rather overbite. I also added fresh ginger to it. When melting brown sugar do it without the oil and brown the chicken in a separate frypan using olive oil and no. Vegetable oil. Use a full can of coconut milk. Recipe says optional but I think the coconut milk is crucial. Do not use ketchup. Instead tomato paste. Add the juice of one like before cooking chicken in the mixture AND use 1/2 stick of butter. Finally cook the chicken in a Dutch oven at 375. These changes make it perfect and FIVE stars in my book.
Excellent. I'm from Trinidad and we do it both ways with and without the coconut milk. I personally prefer it with the coconut milk.
This was delicious! I am not cook and I am not familiar with Trinidad food. I made this quick because I had no time (I didn't marinade the chicken more than 10 min) and my husband and I LOVED it! I also threw in some steamed zucchini, squash, carrots, and broccoli. There was enough sauce to nicely coat it all and plenty to go over the rice. It was a 5 star dinner! Thank you!
I really loved this dish. Just finished making it for dinner. I took the advice of MYRTS78 and put the seasonings in a blender and marinating it overnight. The meat was very tender and had lots of flavor. I wanted it spicier but b/c I had other members eating it that cannot eat too much spicy food, I had to limit the amount of red pepper flakes. I definitely will be making this again.
Awesome recipe! Only thing I would do next time is double the sauce. Really an excellent recipe.
This was a very good recipe. My boyfriend is from Trinidad and I tried to bring his homeland to my kitchen. He really loved it and so did I!!
NOT MUCH FLAVOR
Fabulous recipe! I made several changes in line with previous reviewers' suggestions. Minced onion in place of the green and white onions; dried cilantro instead of fresh; an entire can of coconut milk, and just 1/8 tsp. cayenne pepper. I also added some chunk pineapple and the Cascadian organic stir-fry vegetables. For the marinating process, I placed the minced onion, cilantro, garlic, salt and pepper into a large Ziploc bag and dropped the chicken pieces (sliced boneless breast) into the mixture, then closed the bag and shook it before putting it in the refrigerator. Our meal was 4 servings, but we ate just about all of it -- me, my husband and our 3-year-old son. I don't know how this could get any better, but I am willing to omit the water and add some lime juice to the marinade next time. It's fantastic with Basmati rice and mashed sweet potatoes. Bravo, Mason!!
great recipe! a couple suggestions: 1) I could not get my brown syrup/oil mixture to turn syrupy, so after a few frustrating tries, i added a bit (about 2 TBS of hot water and it worked beautifully. 2) I added olive oil to the garlic/onion/cilantro marinade so it was a bit wetter when marinating. 3) the coconut milk and red pepper flakes are not optional! they make the dish amazing! 4) serve with rice. It is a wonderful complement to the dish.
this was very good! i used two turkey thighs that had to be cooked. as suggested; i cut up a couple of potatoes and onions to cook with the sauce. looking forward to the leftovers! thanks for the post masonbrowne!
Very tasty, rich and nice, but thought it was too sweet. Would cut the brown sugar to half of a quarter cup next time. And, would definitely recommend the chilli flakes; it's listed as optional on the ingredients, but it is really a must because I think the spice would be good to cut the sweetness. I didn't use any coconut milk and used skinless thigh fillets. The chicken turned out very tender. Beautiful.
This was very good. I will definitely make this again.
We loved this chicken! I purchased a whole chicken and this recipe was perfect. I added everything except the crush pepper flakes and I do not think this recipe can get any better. I always have rice as a side and I use the remaining coconut milk to flavor the rice. I have recommended this to my other "cooker" friends and family and everyone raves about it. THANKS!
Easy to prepare, inexpensive, and so full of flavor! It was just the right blend of sweet and spicy. I served it with Basmati rice and sweet potatoes and the flavors blended perfectly.
This was delicious~ I made it for company tonight and we all loved it. I made it exactly as the recipe called for but will try some of the suggestions next time. This will definitely be a repeat meal in our house!
This was really sweet. I will make it again, but cut the sugar in half.
Really amazing recipe. Normally I find myself tweeking recipes as I make them but this is one you don't really need to. I took some of the reviewers advice and used chicken broth instead of water and I added peas to the mix for a veggie. Fantastic. Will definately make again!
Wow this was great! Family loved it and has requested over and over! Used chicken breasts and skipped the coconut milk. The brown sugar did harden up when I added the chicken but it eventually melted again after the chicken heated up. Served over jasmine rice. It's a keeper - thanks for sharing.
Was very tasty n quick to prepare. 1 small change i made was to half fry the chicken so its nice n brown if not it looks white.
Oh my! This was absolutely delicious. I didn't want to go to the store so I defrosted a bag of wings and three boneless chicken breasts to stew. I changed the marinade only be adding about a half of jalopena pepper, and I made a paste of the ingredients with a bit of olive oil. I browned the chicken in batches in a bit more veg oil and brown sugar. And I cooked it covered for a bit longer than the recipe called for. This recipe reminds me why I love cooking in cooler weather. I will definitely be cooking Trinidad Stewed Chicken again. A great company meal. Kudos to you, MASONBROWNE!
We make this recipe at 3-4 times per month. Everyone in our house LOVES it. I've prepared it using boneless skinless chicken breasts; chicken thighs (boneless once; bone-in another); and as written with the whole chicken (minus skin). It is good every time! It's even better the next day, if there is any leftover! Thanks for a great recipe!
This was delicious! It actually reminded me more of an Asian dish than a Trini dish, but I'm not Asian or Trini, so who knows. I used Jasmine Rice with it, used olive oil instead of vegetable oil, and did not have time to marinate the chicken, but this was still delicious and will be made again!
I LOVE this recipe! I double the sauce and add potatoes and carrots.
absolutely amazing. I added sliced carrots, a whole can of coconut milk and ommitted the water,...all per other reviewers. REGULAR ROTATION FROM NOW ON!
really tasty stuff! made a few adjustments: used 2 whole chicken breasts (sliced 1/2 inch thick), eliminated the green onion and instead marinated with 1/4 cup minced onion, used 1/2 cup water and a whole can (14oz) coconut milk. cut the cooking time from 20-30min to 5 min (sliced chicken breast cooks real fast)...and at the very end, threw in a small bag of frozen vegetables (i happened to have a bag of stir-fry vegetables...Cascadian Farm organic). delish, and good for ya!
I should have read "spicy" in the description. Too hot for my kids. Adults loved it. Subbed 2 1/2 pounds boneless thighs. Made a paste of onion, cilantro, garlic, salt, pepper, added fresh rosemary and vegetable oil. Then marinated overnight. Lovely flavor. Would be good over rice or pasta or potatoes.
I thought it was a weird combination of spices, but everything blended together very well. It was so flavorful! And it's great the second night too.
This recipe is awesome. I usually don't like whole pieces of chicken, but I used 4 chicken breast halves and kept the same amount of sauce so there would be plenty of extra to pour over the rice. It didn't turn out dry or bland in the middle of the breast meat like most dishes that use whole pieces of chicken do. I also threw in some crushed pineapple I had left over, and it added a very nice flavor and texture to the meal.
The flavor is great, but for some reason the "gravy" didn't turn out thick at all, but very runny. Nobody else seems to have had this problem.
My husband is from Trinidad and he thought this recipe was as good as what his father used to make. I did not have the cilantro so had to omit, but it was still delicious.
I guess I'll throw my 5-star two cents in, too. We had this for dinner last night, and before I'd even taken a bite, everybody was raving! Husband wished I'd doubled the rice so he could keep eating the sauce. I made two alterations: didn't use white onion (picky child won't eat cooked onions, but he doesn't seem to mind cooked green onions) so I increased the green onion a little, and used 1/2 cup chicken broth in place of 1/2 cup water (wanted to get rid of it from my frig). My only complaint was that there seemed to be an excessive amount of fat floating on top of the sauce. We will make this again, but make the following changes: boneless, skinless chicken, cubed; light coconut milk; little to no butter (maybe just a teaspoon for flavor).
This dish was excellent. I used cubed chicken breast, and less than what was called for in the recipe so there would be plenty of gravy, and I also used almost a full can of coconut milk, a little lemon juice, and a couple spoons of curry powder for a little kick.
My husband said "interesting", and didn't ask for seconds. It was too sweet for us, and when cooking my brown sugar kept clumping up, it never really developed into a syrup.
Fantastic recipe. It's very rare that I make a recipe and think to myself that it could be served in a restaurant. This one fit that bill. I followed the advice of my fellow reviewers and added a full can of coconut milk, omitting the water. I also tossed in some carrots when I added the coconut milk. I served the chicken over jasmine rice, and it was just wonderful. I mentioned to my wife that I might add some curry powder next time, and she quickly told me that the recipe was perfect the way it was. That's high praise!
A little too sweet for me, but my husband loved it and so did my son. Really easy recipe, will make again, I also added 1 tbsp tomato puree.
Keeps with what i know stewed chicken to be but I use molasses to brown the chicken gives it a nice smooth flavour
This is pretty easy to put together, and it's very tasty. It has a very unique flavor, and the way it cooks leaves it to almost have a BBQ glazed taste. The coconut milk is really great in this dish - I couldn't imagine leaving it out!
This recipe was great! I intended on making curry chicken first but I ran out of curry. I found this recipe and read MYRTS78 and TW's review before I made it. I browned my sugar longer to get a nice brown color on the chicken as suggested by the other reviews. I also put my cilantro, minced garlic, onion and vinegar to make the marinade in the blender as one of them suggested. I did not use coconut milk because I did not have any but it is on my grocery list. I cant wait to try it! I put my own twist on it with some chunks of onion, bell pepper, carrots, and jalepeno in with the chicken also. I made black beans and rice on the side and garnished it with fresh chopped scallions. This goes on my dinner list!
Its a good recipe however i think 450 is a little high i think 350 is sufficient enough time. Following the cook's recipe it came out a little dry and no sauce but i give it an over all 4 stars.
Really tasty!! Took a bit longer to cook though. But overall, great recipe!
This recipe was awesome, took me back to T&T!! This will be a regular. I used 4lbs of bone-in thighs, skin removed. I doubled the rub ingredients and finely pureed them as someone mentioned. Marinated overnight as others have suggested. I also doubled the sauce recipe, using broth instead of the water and only half as much and at the end added some cornstarch in water to thicken it. Served over rice. Fantastic!!
Love this recipe, my family requests this all the time.
Excellent dish, family loved. I followed the others by adding the entire can of coconut milk and 1/2 the water. I also used chunks of breast meat instead of a whole chicken. Only problem I had was that the sugary mixture didn't really turn syrupy and the chicken didn't brown. But the flavor was great! Will definitely make again.
Great recipe! Absolutely delicious!
This taste great and so simple to make. I was surprised how much my family loved it
This was really good once you got past the funny mix of flavors in the first few bites. I did use the ketchup, and I think I'll leave that out next time, as well as not using the entire can of coconut milk. Still, very easy to make, and was wonderful over rice.
I have always wanted to try stewed chicken, so I thought I would give this recipe a try. The only change I made was used boneless skinless chicken as that is what I had on hand. We loved it! We served it over jasmine rice like suggested and it was awesome. This dish has such a nice flavor.
This was an excellent dish. The spices and coconut milk gave it a great flavor. The chicken was moist and the spices gave it just the right burn.
This is the first trinidadian recipe on this website that i really believe is better than my mom's! It was amazing! I've made it several times and everyone goes crazy for it. I use half a table spoon of caramel browning instead of brown sugar it gives more colour to the chicken and it cuts down on the excessive sweetness but other then that everything is perfect.
Recipe was perfect .. Didn't use water as others had stated, but used a whole can of coconut milk and 1/2 can of chicken broth.. My family loved it.. Served with white rice, jerk chicken , potatoes ,corn on the cob and fried plantains.
This is such a great recipe! When I got to the part where you add the ketchup, it already smelled so good that I didn't want to mess with it, but I did follow the recipe and added the ketchup, and it became even better!!! This is one of the best recipes I have found in a long time!
This was neither bad or OMG great. Easy to prepare and decent flavor (used the coconut milk) but not sure we are jumping to make again.
Very good stewed chicken. I used cubed boneless skinless chicken breast which turned out really well. The only little problem was when I added the chicken, which was still cold, the brown sugar syrup quickly hardened. I think next time I'll try adding a little water first to thin out the brown sugar so it doesn't solidify from the cold chicken. Other than that, it was perfect.
Very good! My family enjoyed this recipe very much.
I would like to give this recipe 4.5 stars because it's original and it looks and smells great, but a tiny bit sweet and bland. My husband said it smelled fantastic but only tasted pretty good. I used bone-in chicken breasts (3), pureed the marinade ingredients, and added a tbsp of constarch/water at the end to thicken, but otherwise followed exactly. I think next time I will about quadruple the chili flakes and make it spicy. This recipe is not spicy as written.
This was an easy, very flavourful dish that satisfies just about any craving you could have. I LOVED it! I will be making this again in the future.
This recipe is AMAZING! I was a little apprehensive since my husband isn't big on coconut and I'm not big on sweet meat dishes, but after reading the reviews, we wanted to give it a shot. I am so glad I did! I used the whole can of coconut milk and 1/4 cup water, but that's the only change I made, and it was mind-blowing! I am so enthusiastic about this dish, I can't shut up about how good it was! Thanks for posting this recipe!!!
LOVED this recipe. Easy to follow steps, but don't skip them as they make the dish. Intesely flavourful dish that satisfies any craving you could have. Sweet, garlicky, savory, coconutty. Mmmmm. I used homemade ham broth in place of water and fresh bird peppers instead of flakes. Scrumdiddlyumptious!
This was quite tasty and easy.
Yum! I really loved this recipe. I will be making this recipe again and again.
This was delicious, my husband and I both loved it. It was easy to make. I added carrots at the same time as the water and coconut milk and they were great too.
Added a fresh jalapeno (no seeds) and some lime juice to the marinade. Marinated 24 hours. Used 2T brown sugar (vs. 1/4 cup). Added 1 cup baby carrots during last 20 minutes. Very delicious and wonderfully tender. Will likely use same cooking technique over and over, using different seasonings. I do wish there was a bit more sauce. Next time will likely add some chx broth and/or coconut milk (will make it light coconut milk, next time!) to stretch it, as well as the jalapeno seeds (we'd like it even spicier!).
We loved this recipe. Several things happened during making this recipe. The grocery was out of green onions so I only used white onions and I used dried celantro. Plus I forgot to buy cocunut milk, so I used 2/3 c half and half and 1/3 cup milk. I accidentally used too much oil in the beginning. With all of these substitutions and changes it miraculously still turned out delicious. My husband said he was glad I didn't use coc. milk. Also, after the chicken was done cooking, I removed it from the sauce and put it on the plate. Then I mixed white rice into what was left in the pan and served along side the chicken with a lovely pile of fresh cubed pineapple. My husband and I were both members of the clean plate club with this meal! Thanks for the post.
Awesome, i had no coconut milk, so i used chicken broth and some corn starch, next time will use more onions, loved it, my boyfriend was licking the plate so that says something!
This recipe was great. It was simple and not that many ingredients. I added more coconut milk and substitued chicken broth for the water to add more flavor. My boyfriend loves gravy so I wanted to make more than the recipe called for.
This was an amazing dish...served it with basmati rice...yum!
This was terrific! I used skinless chicken thighs and the whole family loved it. The sauce begs to be soaked up in something so I served it with rice.
I've made this recipe several times. The only modification I made is I added the coconut milk to the marinade and instead of discarding the marinade I add it to the pot after the chicken browns in the brown sugar. I then simmer for another 30-40 mins. LOVE IT!
Really nice and easy. I used scotch bonnet peppers instead of red pepper flakes for more flavour and it was lovely...thanks
This was fantastic. Spicy and sweet. I used a can of lite coconut milk and ommitted the water. Also added a cup of fresh broccoli a couple minutes before it was finished. Thank you for sharing a great recipe!