Name: Tristen Epps's Winning Trinidadian Stew Chicken
Prep time: 25 min
Cook time: 50 min
Yield: 4
Cuisine: American
Ingredients: 2 lbs chicken thighs and drumsticks, patted dry; 3 tbsp brown sugar; 2 tbsp vegetable oil; 1 large onion, diced; 4 cloves garlic, minced; 2 tbsp tomato paste; 1 scotch bonnet pepper, left whole; 2 cups chicken stock; 1 can (14 oz) crushed tomatoes; 2 medium potatoes, cubed; 1 large carrot, cut into chunks; 2 tbsp soy sauce; 1 tsp black pepper; 1 tsp salt; 1 tsp dried thyme

Trinidadian Stew Chicken

25 min Prep

50 min Cook

4 Serves

Ingredients

2 lbs chicken thighs and drumsticks, patted dry
3 tbsp brown sugar
2 tbsp vegetable oil
1 large onion, diced
4 cloves garlic, minced
2 tbsp tomato paste
1 scotch bonnet pepper, left whole
2 cups chicken stock
1 can (14 oz) crushed tomatoes
2 medium potatoes, cubed
1 large carrot, cut into chunks
2 tbsp soy sauce
1 tsp black pepper
1 tsp salt
1 tsp dried thyme

Instructions

Caramelize the chicken: In a large heavy-bottomed pot, heat oil over medium-high heat. Add brown sugar and stir constantly for 1-2 minutes until it turns dark amber. Immediately add chicken pieces, working in batches if needed, and sear for 3-4 minutes per side until deeply browned. The sugar should create a dark caramelized crust. Remove chicken and set aside.
Build the base: In the same pot, add diced onion and garlic to the remaining caramelized bits. Sauté for 2 minutes until fragrant. Stir in tomato paste and cook for 1 minute, stirring constantly to deepen the flavor.
Deglaze and simmer: Pour in 1 cup of chicken stock, scraping up all browned bits from the bottom of the pot. Add the reserved chicken back, whole scotch bonnet pepper, soy sauce, black pepper, salt, and thyme. Bring to a simmer, then reduce heat to medium-low and cover partially. Cook for 15 minutes.
Add vegetables and braise: Add crushed tomatoes and remaining 1 cup stock. Stir in potatoes and carrot chunks. Return to a simmer, cover, and cook for 25-30 minutes until chicken is tender, potatoes are fork-tender, and carrots are soft. The scotch bonnet should remain whole—remove it before serving if you prefer mild heat, or leave it for lingering spice.
Finish and taste: Uncover the pot and simmer for 5 minutes to reduce the sauce slightly. The stew should be thick, glossy, and deeply brown. Taste and adjust salt and pepper. Remove the whole scotch bonnet pepper. Serve hot over rice or with dhal puri.

Inspired by Tristen Epps’s winning trinidadian stew chicken. This is a plausible recreation, not the chef’s original recipe.