Trinidad Chicken Stew Recipe from Chef Sedesh Boodram | Tasting Table
Prep Time:
Cook Time:
35 minutes
Servings:
2 servings (plus leftovers)
Ingredients
  • Boneless, skinless chicken thighs, 2 pounds (cut into 2-inch pieces)
  • Tomato, 1 large (cored and finely chopped)
  • Yellow onion, 1 medium (finely chopped)
  • Garlic, 2 medium cloves (peeled and very finely chopped)
  • Scallions, 12 (green and white parts only, thinly sliced on a bias; about ¾ cup)
  • Cilantro, ½ of a large bunch (leaves and stems from ¼ bunch finely chopped, about 3 tablespoons; plus the whole leaves from the remaining ¼ bunch, about ¼ cup of leaves)
  • Fresh thyme, 20 sprigs (leaves picked from stems and finely chopped, about 1 tablespoon)
  • Fine sea salt, 1 tablespoon plus 1½ teaspoons
  • Freshly ground black pepper, 2 teaspoons
  • Sweet paprika, ¼ teaspoon
  • Grapeseed oil, ¼ cup
  • Light brown sugar, 2 tablespoons (lightly packed)
  • Chicken broth, 3 cups
  • Pinto beans, one 15-ounce can (drained and rinsed)
  • Cooked long-grain brown rice, 4 cups
  • Sriracha chile sauce, for serving
Directions
  1. In a large mixing bowl, add the: Chopped chicken thighs Chopped tomato Chopped yellow onion Chopped garlic ½ cup of the sliced scallions Chopped cilantro Chopped thyme leaves Fine sea salt Freshly ground black pepper Sweet paprika Combine using a wooden spoon and set aside for 10 minutes.
  2. In a large pot set over medium heat, add the: Grapeseed oil Once the oil begins to shimmer, after about 2 minutes, add the: Light brown sugar Stir occasionally, until the sugar begins to bubble and turn into a dark brown caramel, 2 to 4 minutes. Remove the marinated chicken from the bowl and add it to the pot, stirring occasionally to brown the chicken, 10 to 12 minutes. Add the: Chicken broth Bring to a boil over high heat, then reduce the temperature to medium-low. Stir in the: Rinsed pinto beans Cook until the pinto beans are warmed through, about 15 minutes. Turn off the heat and use a ladle or slotted spoon to transfer the chicken to a plate. Serve the stew over the: Cooked brown rice Over the top of the stew, sprinkle the: Whole cilantro leaves Remaining ¼ cup of sliced scallions Serve with the: Sriracha chile sauce