Trinidadian Stew Chicken with Brown Sugar and Coconut Milk
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Ingredients
- 800 g bone-in chicken thighs and drumsticks
- 2 tbsp brown sugar
- 1 onion
- 2 garlic cloves
- 300 ml coconut milk
- 3 fresh thyme sprigs
- 300 g long grain rice
Nutrition (per serving)
- Calories
- 797 kcal
- Protein
- 41.6 g
- Carbohydrate
- 70.5 g
- of which sugars
- 10.1 g
- Fat
- 38.5 g
- of which saturates
- 19.8 g
- Fibre
- 2.6 g
- Salt
- 0.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the brown sugar in a large pot over a medium heat until it turns a deep caramel, then add the chicken pieces and toss to coat.
- 2
Brown the chicken for 5 minutes, then add the sliced onion and crushed garlic and cook for 5 minutes more.
- 3
Pour in the coconut milk and 200ml water, add the thyme sprigs, cover and simmer for 30-35 minutes until the chicken has no pink remaining and is tender.
- 4
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, then drain.
- 5
Lift out the thyme sprigs and serve the stew chicken over the rice.
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