STEWED CHICKEN

INGREDIENTS

1 package of chicken breast strips OR

1 package of boneless, skinless chicken thighs

2 tablespoons of oil (Canola or Light olive oil)

2 tablespoons of brown or white sugar

3 tablespoons of ketchup

1/4 cup of coconut milk

3 green onions chopped

Enough water or chicken broth to cover meat

Hot sauce to your taste

1 teaspoon of garlic

1 teaspoon of Worchestshire sauce

1 teaspoon of dried thyme

1 teaspoon of Sazon

1 teaspoon of paprika

Salt and pepper to taste

METHOD

Wash, cut and season chicken with salt and pepper to taste, a couple dashes of Worchestshire sauce, hot sauce to taste and other dried spices.

In a large saucepan (I prefer to use a cast iron skillet), put a couple tablespoons of oil and once it is hot, add sugar. Once the sugar starts to brown and bubble, carefully add the chicken and try not to move it around too much, just enough to brown them. It may splash so be careful. Add enough water or broth to cover, ketchup, crushed garlic, coconut milk and green onions. Stir and then bring to a boil, put a lid on and turn heat down to med-low and let simmer for about 20 mins or until chicken is cooked through. For chicken thighs it will take closer to 35 minutes for it to be tender.

I usually serve this with white basmati rice or egg noodles.

A little twist to make it Chinese-style:

Instead of water or broth I use a combo of 3 tablespoons of ketchup, 3 tablespoons of honey, 3 tablespoons of House of Tsang Szechuan spicy stir fry sauce (you can get this at in the asian aisle) and add some hot water to make it into a runny consistency.


You can also use cut up pieces of chicken on the bone but it will require a longer cooking time.  


Enjoy!

Photo is of the stewed chicken with red beans and homemade macaroni and cheese or what I grew up calling it in Trinidad, macaroni pie...because it is baked in the oven...recipe soon :)