Trinidadian · intermediate
Trinidadian Brown Sugar Stewed Chicken With Green Seasoning And Pigeon Peas
Succulent halal chicken thighs caramelised in dark cane sugar, then braised with fresh green herb seasoning, pigeon peas, and calabaza pumpkin in a rich coconut broth.
- PREP TIME
- 20 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
In a medium bowl, marinate chicken pieces with green seasoning paste and salt for 15 minutes.
- 02
Heat vegetable oil and brown sugar in a heavy saucepan or Dutch oven over medium heat.
- 03
Watch carefully as sugar melts, bubbles, and turns dark amber-brown; do not let it burn black.
- 04
Add marinated chicken immediately into the caramelized sugar and toss rapidly to coat every piece evenly.
- 05
Pour in coconut milk, diced pumpkin, and pigeon peas, stirring to scrape up any browned sugar from the pan bottom.
- 06
Nestle the whole Scotch bonnet pepper gently into the broth without puncturing its skin.
- 07
Cover pot, reduce heat to medium-low, and simmer for 25 minutes until chicken is tender and sauce thickens. Discard pepper before serving.
A LITTLE KITCHEN KNOW-HOW
Stew Browning
Melting sugar in hot oil until it reaches a dark froth to instantly color and flavor meat without bitter char.
Notes from the kitchen
- Keep chicken close by when caramelizing sugar, as the transition from amber to burnt happens within seconds.
- Leaving the Scotch bonnet intact provides fruity aroma without scorching spice.
- Original home-cooking adaptation inspired by Trinidadian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.